Since I couldn’t find any good ribs in Fairfield, I decided to make my own. I started researching rib recipes, especially Texas Beef Ribs, which I remember as being outstanding at a company event held last year at Blue Smoke, Danny Meyer’s barbeque place on 27th street in NYC. I found a NYT article about the restaurant with a Salt-and-Pepper Beef Ribs recipe adapted from Kenny Callaghan of Blue Smoke and decided to go with it.
Last weekend I stopped in to check out SoNo Market Place, the new indoor marketplace on Wilson Avenue in Norwalk. I was delighted to find four farms among the vendors and enough sustainable food options to put it on my recommended list. The grand opening is Saturday, December 1, from 9 am until 8 pm, and features a magic show, carolers, and a visit from Santa. There are more than 45 vendors, so be sure to put these top pics in the sustainable food category on your “must visit” list.
There’s big news for locavore dog owners: Saugatuck Craft Butchery in Westport will begin selling their house made “Farm to Bowl” raw dog food this Friday. The search for a sustainable option to mass produced dog food ends with the ability to serve Fido the same quality food owners can choose for themselves.
Spring Workshops at Millstone Farm Workshops are $30 per person. Payment required to hold your spot. Space is limited! RSVP to email@example.com or call 203.834.2605 *Please note exceptions to fee and RSVP info for Pig Carving 101. Pig Carving 101 … Read more
By Analiese Paik Just because it’s winter doesn’t mean opportunities to eat food from local farms have all dried up. On the contrary, there are more ways to source local and sustainable ingredients for home cooking than ever before at … Read more
By Analiese Paik See our updated 2013 guide. Thanksgiving is just weeks away and plans for creating delicious and memorable family feasts are in full swing. Apples, pumpkins, winter squash, quince, chestnuts, sweet potatoes, Brussels sprouts, turkeys and just about … Read more
By Analiese Paik On Saturday, September 17, Ryan Fibiger and Paul Nessel of Saugatuck Craft Butchery deftly butchered a half pig in front of a crowd of very curious adults and children as part of the Slice of Saugatuck Festival. … Read more
On Saturday, September 17, from noon until 3 pm, over 30 restaurants and retailers in Saugatuck are opening their doors to the public to provide us with a Slice of Saugatuck. Bring the kids and pop in the places that … Read more
Fairfield Green Food Guide readers are officially invited take the pledge to go meatless one day a week by joining Meatless Monday, a growing national movement to eat meat-free meals one day a week. Each week we’ll post a seasonal … Read more
Back in April I profiled Ryan Fibiger, a recent graduate of Fleisher’s Grass Fed and Organic Meats’ whole animal butchery program, in the post The New, Old-Fashioned Butcher. Ryan recently shared with me that he’s all set up to open … Read more
Trying to utter the words meat and sustainable in the same sentence undoubtedly gives us pause. We know that 99% of the meat consumed in this country is raised on CAFOs (Contained Animal Feeding Operations) that pump the animals full … Read more