The Farmer’s Cow is holding an Ice Cream Naming Contest for their 10 new flavors starting February 1 so start thinking of names! The Farmer’s Cow is a cooperative of six family-owned farms that supplies milk to retailers throughout Connecticut and parts of New York and Massachusetts. Combined, they milk 2,300 cows on nearly 7,000 acres of land. Their collaboration has been so successful that they’ve branched out into other products like eggs, half and half, heavy cream, and cider. Read more about the company in a previous article on this site.

Contest Rules:

You may enter up to 10 names, one per flavor, making sure that the names reflect something about farming and the benefits of local agriculture. Entries will be accepted online from 12:01 a.m. February 1, 2010. through midnight on February 14, 2010. Click here to enter the contest!

Their farmers and marketing team will review all the names submitted.
A winner will be drawn at random from all of the entries received.

One lucky entrant will receive a summer’s supply of ice cream from Memorial Day 2010 until Labor Day 2010. The winner will be announced at the end of February 2010. All names become property of The Farmer’s Cow. Click here to enter the contest!
Please direct any questions to farmers@thefarmerscow.com

The Big Red Barn at Ambler Farm, Wilton

Summer Camp
June/July 2010

This unique summer farm program takes place on the grounds of Ambler Farm, a historic and sustainably run community farm in Wilton. This is an excellent opportunity for your child  to experience farm life. Kids will not only learn about the plants in our educational gardens, but also have opportunities to work in the gardens. Spending time with our sheep, Nutmeg and Clover, is a favorite activity as well as checking to see if our chickens have laid eggs. Baby chicks, rabbits and visiting animals provide engaging opportunities for kids to interact and learn about animals. The week is sure to include woodworking, hayrides, planting, harvesting, hands on projects, animals, cooking, and more! Kids will be divided by grade levels for appropriate grade level activities.  Each week will consist of different activities.

Contact Kevin Meehan at (203) 667-6941 with any questions regarding this program.

Ages:

Pre-K through 7th grade

Dates:

Week 1 – June 21 – June 25 (preschool only)

Week 2 – June 28 – July 2

Week 3 – July 5 – July 9

Week 4 – July 19 – July 23

Week 5 – July 26 – July 31

Fee:

Grades 1 through 7: $330 per week (5 days, 9:00a-1:00p)
Preschool (ages 4-5): $300 per week (5 days, 9:15a-1:15p)

Registration:

Preschool – download registration form >

Grade School – download registration form >

Directions:

The farm is located at 257 Hurlbutt Street in Wilton, Connecticut. If you are coming from points north or south on Route 7, turn on to Route 106 north. Travel 1.2 miles. Take a left on Hurlbutt Street. Travel .7 mile. The farm is on the left.

On January 30 food world celebrities will band together to raise money for the United Nations World Food Programme’s Fund for Haiti under the direction of a Westport resident and with the sponsorship of Saugatuck Nursery School and Saugatuck Congregational Church.

All proceeds will go to the United Nations World Food Programme’s Fund for Haiti.

These barn doors are the future entrance to the CSA pick up.

Good thing Westport GVI never settled on a commercial space suitable for distributing the CSA from Shelton-based Stone Gardens Farm they started last year for Westport residents. As fortune would have it, the Wakeman Farm and house on Cross Highway became available for lease from the town for $1 per year last spring and Westport GVI’s team jumped at the chance to lease the property. The town embraced their proposal for a  Town Farm on the site and GVI recently announced the signing of a five-year lease and plans to once again farm the 2.2 acre property.

The house is being restored to get ready for its new residents - the Aitkenhead Family.

Westport GVI is a group with clarity of vision and the people and resources to see it realized. The house is being spruced up so the future residents can move in by June. May this be a happy home to Mike Aitkenhead, Staples HS Environmental Teacher and 2009 Westport Teacher of the Year, who will take up residence at and oversee the Town Farm along with his wife, Carrie, and their one year old son, Ethan.

The house and barn viewed from Cross Highway.

A view of the house from Cross Highway

Don’t mind the dumpster; there’s no gutting going on in this historic house. You can see from the above photo that there’s no insulation in the walls and the plaster was cracking so badly in some places that it had to be removed. Think of how beautiful this spacious house is going to look with some new wall board, paint, appliances and fixtures.

The office, cold storage and CSA share distribution will be housed in the barn.

The aged red barn is being renovated from the inside out in preparation for CSA season. This is where you will come to pick up your Stone Gardens Farm CSA share each week from Carrie. Don’t have a share yet? Sign up now! Future plans include the addition of CSA shares from other area farms and add ons  like local eggs, cheese, poultry, meat, flowers and honey to make the CSA more full service. These will come after appropriate food service licenses have been obtained and the Town Health Department has given its blessing.

Most of the original 18 acres of Wakeman Farm are now home to Westport's middle and high schools on Wakeman Farm Drive.

Planting of organic vegetables will begin in the spring at Wakeman Farm, but don’t expect enough production for their own CSA. A farm stand is more likely. The intention was never to grow enough food for the whole town, but rather serve as a model of environmentally sustainable agriculture and an educational facility.

The new slop sink is ready to clean some farm fresh vegetables. The facilities also include a classroom for classes and workshops.

Town Farm Director Becky Howe cited a book, The Backyard Homestead, as the foundation of their message to the public, “You can grow all the food you need on a quarter acre. Anybody can do this. We’re going to be a model of how to do it and provide continuing education to the community in everything from composting to organic gardening to beekeeping so they can get comfortable doing these things on their own.” Andrew (from Andrew’s Local Honey) is going to drop off one of his hives here and Westport GVI board member Sherri Brooks Vinton will give canning and preserving workshops. Get excited but be patient, be supportive, and visit often. It’s going to take the whole community to make this work, and there’s not doubt that it will.

The Environmental Action Group at the Unitarian Church in Westport will be showing the documentary food film FRESH on Saturday, February 6^th as part of the monthly “Reel Justice” series at the church which is located at 10 Lyons Plains Rd., Westport, CT. Show time is at 6pm, but I recommend showing up at 5:00 for some fresh soup and a good dose of community.

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Forging healthier, sustainable alternatives, they offer a practical vision of our food and our planet’s future.  FRESH showcases real people with their personal stories of change inspiring us to believe that our individual actions in fact do matter. Here’s a link to some great movie trailers.

Prior to the film, “fresh” homemade soup will be served at 5pm, with the film screening at 6pm.  Following the film, environmental advocate and Yale Divinity School student, Frances Sink, will lead a discussion about the Fresh movement and how faith communities can deepen their ecological commitment through mindful eating practices and food justice advocacy.

For further information please contact Monique Bosch at moniqueb@optonline.net or 203-221-1829.

The season for sweet, Maine shrimp is here but not much, if any, makes it to Fairfield County. That’s about to change.

Yesterday’s New York Times had an article about Maine shrimp that said the season is so bountiful this year that “the State Department of Marine Resources has extended it to May 1.” How crazy are people about these shrimp? According to the same article, Community Supported Fisheries programs where consumers sign up to receive “frozen hand-peeled shrimp in five one-pound bags once a month for five months” are popular, but the closest drop sites are in Brooklyn. The article’s end note states that the shrimp are sold “fresh in the shell in Manhattan for $9 a pound at Wild Edibles at Grand Central Market.”

Look for this sign on the building near the entrance doors

Don’t go to Manhattan or ask your spouse or friend to do you a favor and pick some up at Grand Central, because you can get them this Saturday from 10-2 at the new Norwalk Indoor Winter Farmers’ Market at 61-65 Wall Street at a fraction of the Manhattan price.

If you see this sign on the building (Not THAT Wall St.!), you're in the right place.

It’s easy to drive right by this market since there’s no street signage, so slow down. It’s just down the block from The Stand and you enter from behind the building, just across from Garden Cinemas. The building is being gutted for renovation so bundle up and bring a cooler for the shrimp and bags for the other local foods sold there.

Follow that truck!

Find Tom and Tracy Pennimon of Pemaquid Lobster & Seafood and ask for some fresh whole Maine shrimp with the shell and head on. Cook these delicacies briefly in highly salted water (no other seasonings please!) and then crowd around the table for a local, seasonal feast. Tracy told me they usually sell out on Fridays during their first stop in Naugatuck, but I asked her to please hold back 40 pounds for the market. If you want to place a special order for Saturday, please call Tracy at 203-350-7054. Each week’s availability is subject to the Wednesday catch. Please call 207-677-3202 to place special orders for future weeks.

Introducing The Flaxette, a new artisan baguette made with organic flax seeds

Bread is back. There’s no doubt about it. With the rising popularity of local, artisan foods comes the opportunity for a renewed love affair with our bakers. I never could understand, not did I ever embrace, eliminating “carbs” from my diet in an effort to lose weight. May the days of designating any one food group the culprit for our caloric excess be gone forever. Now, let’s eat some bread.

The Flaxette, a tasty baguette with a lovely exterior crunch and dense, chewy interior has arrived in Fairfield. I picked up a fresh loaf  at The Pantry on the Post Road and left two lonely loaves behind. When I contacted the baker, Michael Mordecai of Fairfield Bread Company, to let him know I scored some of his bread and that the stock was bare, he said “yes, it’s pretty much selling out at the other outlets too.”

When I asked what made this bread so fabulous, Michael’s replied “my heart belongs to bread.” The detailed description of ingredients and baking processes that followed could only come out of the mouth of a fellow corporate dropout. Michael was formerly an economic consultant whose briefs landed on desks at The White House, Congressional Committees and the International Trade Commission. I’m drawing a strong connection between the commitment to task and detailed thinking necessary to do that job and what it takes to be a top baker. Don’t laugh, I knew a hedge fund manager who secretly wanted to be a pastry chef!

Michael explained that he used “King Arthur flour milled from hard red spring wheat that’s grown in the Northern Plains and Canada. King Arthur, a 100% employee owned company, is headquartered in Vermont. Whole wheat flour and organic ground flax seeds are the other main ingredients and the organic flax is grown in Manitoba Canada. I’m sure you know the health benefits of flax; it also adds a distinctive nutty, toasted flavor, and a slight crackle to the texture. Filtered water, sea salt and minimal yeast combine with the long period of enzymatic activity. The flavor develops through four proofing stages and then I bake the hand-shaped loaves to create a caramelized crust with a tender, chewy interior.”

If you don’t finish your baguette on day one, don’t fret; Michael assured me that the shelf life of The Flaxette is longer than most breads. Follow Michael’s instructions and you can’t go wrong: “Day two still finds it wonderful “as is”, but even better sprinkled with water and baked for 10 minutes at 350. Day three? The reviving process will yield an excellent bread. Or, toast and top with salmon, onions and capers; or cut into croutons for soup or salad, or to snack on; or made a killer chocolate bread pudding with caramel sauce.  French toast? Yes! The Flaxette freezes extremely well in its fresh state wrapped tightly in foil or plastic, then unwrapped and baked frozen at 425 for 10 minutes.”

I put Michael’s economic theory that day two Flaxette was as good as day one, and surprisingly he’s right. Magically, this bread stays fresh for two days and was a hit in sandwiches for school lunch. We need some of that magic baked into our economy!

The Flaxette is available at The Pantry in Fairfield, Spic ‘n Span Market in Southport and the former Stiles Market in Westport, now confusingly called the Westport Farmers’ Market. Contact: Michael Mordecai, Fairfield Bread Comany LLC, 203-434-4505.

The holidays are upon us and there is so much planning and shopping to do for hosting parties and open houses, not to mention attending them. Luckily there’s a wide range of excellent quality (some have won awards!) local and sustainable foods conveniently available at retail that are perfect for your holiday table, a hostess gift, a gift bag for a special friend and even for your little one’s stocking. Have fun shopping!

The Farmer’s Cow has just added heavy cream and half and half to their product line so head to your favorite grocer (Shaw’s, Stop ‘n Shop, Whole Foods Markets and The Fresh Market), and pick some up.  The Farmer’s Cow line includes milk and eggs so you can go local with the dairy for your holiday baking. Butter you ask? Coming soon!

Move over sparkling cider, Twelve is here and it’s my top non-alcoholic pick for serving at adult parties. This all natural, no sugar added, lightly carbonated drink is sophisticated, festive, and food-friendly. Created by the legendary chefs David Burke and Alfred Portale, it is now made by a company headquartered in Fairfield which outsources production to a winery in Ohio. The clever and catchy name is derived from the 12 hours which span the drink’s recommended consumption time – from noon to midnight. The base is white grape juice to which organic teas, herbs, spices and citrus essence is added, along with a light carbonation. Twelve makes a great base for mixed drinks too -try vodka or dark rum. You can find Twelve at Whole Foods Market, Palmer’s Market in Darien, and Balducci’s.

Richard brought in the Willie Bird to make you happy.

The famous all-natural, vegetarian fed, Willie Bird whole smoked turkey, formerly available exclusively through Williams-Sonoma’s catalog, is now available at Palmer’s Market in Darien. You can thank Richard the butcher for bringing in this bird from Sonoma, CA to grace your holiday table. Head to Palmer’s Market at 264 Heights Road in Darien, just off exit 10 on I95 across from the Noroton Heights train station. They also have Lyman Orchard’s Apple Cider, fresh Long Island duck, and wild harvested Mexican white shrimp from the Gulf of Mexico, a sustainably raised and harvested seafood. Available raw with the shell on or peeled and deveined, it’s the perfect sustainable seafood choice for a make ahead appetizer and is now the ONLY shrimp carried by Palmer’s Market in Darien.

photo c/o Wolfe's Neck

Head to Whole Foods Market Westport for some pasture raised, grass-fed beef from family-owned New England farms that’s sold under the Wolfe’s Neck label.  This special program brings together over 150 family-owned farms in NY, NJ, CT, MA, NH, MA, and VT who share Wolfe’s Neck Farm’s dedication to humane and sustainable agriculture. Stop in Whole Foods Market at 399 Post Road West in Westport on Saturday, December 19 from noon until 3 pm to join me for a Free Holiday Roast Tasting and Sustainable Discussion featuring Wolfe’s Neck Natural Beef. The first 20 guests will receive a free holiday gift and they’ll be tips and holiday recipes for the taking! Don’t forget to bring your #5 containers for recycling.

Good things come in small packages. Sankow's Beaver Brook Farm's premium ice cream.

Walter Stewart’s Market at 229 Main Street in New Canaan is an amazing source for many locally produced foods perfect for hosting holiday celebrations or giving as gifts. Don’t let the Elm Street address scare you off; they have plenty of parking in their lot and are down the road from the congested shopping area. Walter Stewart’s is a compelling one-stop holiday shopping destination for award-winning Michelle’s Pies (Norwalk), Blue Jay Orchards‘ Cider Donuts (Bethel), Lyman Orchards’ Apple Cider ( The Gracious Gourmet’s award-winning spreads and tapenades (Bridgewater), El’s Kitchen’s dry rubs (Weston), Sankow’s Beaver Brook Farm’s premium ice cream (Lyme), maple syrup from Lamothe’s Sugar House (Burlington), Hopkins Inn Caesar and House Dressing, and Bear Pond Farm’s (Glastonbury) line of nut-free pestos made with organic basil and non-GMO canola oil. Look for the line of Organic Chocolate Mexicano from the sustainable and socially conscious company Taza Chocolate (MA) near the registers. This stone ground, organic chocolate is the ne plus ultra of authentic Mexican-style chocolates to eat or sip while sitting by the fireplace with a good book or socializing with friends. Don’t forget to ask for a recipe card if you want to make Mexican hot chocolate. Taza Chocolate makes a great stocking stuffer or gift set.

Kallari Single Source USDA Organic Chocolate bars make a fabulous stocking stuffer, hostess gift or finishing touch to a gift bag. Made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadoran Amazon, they are “the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate” according to The Kallari Story printed inside the box. This is beautiful, elegant, flavorful chocolate devoid of any hard edges or bitter notes. This puzzled me at first, but now I understand why; it’s made from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction. Perfect for your”green” foodie friends, Kallari is available exclusively at Whole Foods Markets nationwide.

Stop in to the Fairfield Winter Farmers’ Market at the Fairfield Theater Company on Saturdays between 10 and 2 for CT maple syrup, the full line of Beltane Farms artisanal, farmstead goat’s milk cheeses and yogurt, and a wide variety of unusual salad greens and root vegetables from USDA Certified Organic Starlight Gardens. Their reddish-purple dragon carrots are fantastic – stunningly beautiful, tender and sweet. Video from opening day at the farmers’ market is available for viewing on YouTube: Beltane Farms and Starlight Gardens.

The perfect gift for anyone looking for a healthy start to the New Year is a gift certificate to the award-winning organic, vegetarian restaurant Health in a Hurry in Fairfield. Go in with a friend or two for a $50 gift card on special for $42.50. For the cook looking to expand her repertoire, how about a cooking class with chef/owner Sue Cadwell? Starting in January, classes will be held in her kitchen from 6:45-8:45 pm, where a cooking demonstration and light meal is $45 and includes a booklet of notes and recipes. Classes include Winter Soups, Grains & Beans, Gluten Free Cooking, Your Health-Supportive Pantry-How to Get Started, What Is Tempeh Anyway?-Demystifying Soy and Whole Food Meal Planning Made Easy.

For the not-yet-21 reader in your family, how about the Young Reader’s Edition of Michael Pollan’s book “The Omnivore’s Dilemma”? It’s now available for $10 in paperback!

The eco-chic,79 cent, Cheryl Crow-designed bag from Whole Foods Market makes a great gift bag

For the girlfriend who isn’t quite sure how to green her kitchen, I recommend filling a reusable shopping bag with a few green kitchen staples like recycled aluminum foil, bio bags for composting kitchen food, a reusable kitchen cloth (instead of paper towel) and unbleached parchment paper.

Have a wonderful Holiday and a very Happy New Year. May all your foodie wishes come true.

If you have not yet visited the Fairfield Winter Farmers’ Market at the Fairfield Theater Company on Saturdays between 10 and 2, here are two reasons why you should: excellent goat cheese and fantastic organic produce. Learn about Beltane Farm’s artisanal, farmstead goat’s milk cheeses via this short yet educational YouTube video.

USDA Certified Organic Starlight Gardens grows a wide variety of unusual salad greens and root vegetables all four seasons of the year. Find out about their reddish-purple dragon carrots, Bordeaux and space spinach and claytonia in this video.  See you at the market!

As you compile your list of New Year’s resolutions, why not consider adding “lower my foodprint“?  The choices you make in what you eat really do impact the Earth more than you think. These simple, inexpensive, and tasty suggestions will surely help you make good on your green food resolutions and I guarantee you’ll have fun along the way.

#1 Allocate at least 10 percent of your food budget to locally grown foods and eat with the seasons. When we choose local, we know our “food miles” are low, our packing waste is greatly diminished and our food is farm-fresh and delicious. Indoor Winter Farmers’ Markets at the Fairfield Theater Company in Fairfield on Saturdays from 10-2 and in Norwalk at 61-65 Wall Street, also on Saturdays from 10-2, offer a wide variety of locally-grown and artisan made seasonal foods that support family-owned farms. Artisan cheeses, maple syrup, eggs, carrots, spinach, salad greens, meats, freshly-baked breads and pies are some of the products you will find. If you can’t make it to the farmers’ markets, you can always order online from CT Farm Fresh Express, the online retailer of exclusively CT-grown and made foods, for Friday delivery to your door. That’s right, it’s the no excuses way to eat locally!

#2 Buy sustainably-raised meat. “Food miles” are not the main contributors to food chain greenhouse gases, agricultural practices are and animal agriculture is a big percentage of that. The number of retail options for buying humanely raised, grass-fed meat that’s never been administered antibiotics or hormones continues to grow.

Whole Foods Market Westport is now sourcing pasture raised, grass-fed beef from New England farms through a program with Wolfe’s Neck. Wolfe’s Neck Farm was a pioneer in raising beef on organic, small-scale alternative farms employing rotational grazing practices, and their program has grown to include over 150 family-owned farms in NY, NJ, CT, MA, NH, MA, and VT who share their dedication to sustainable agriculture.

You Are Invited! Please join me at Whole Foods Market Westport on Saturday, December 19 from noon until 3 pm for a Free Holiday Roast Tasting and a Sustainable Discussion featuring Wolfe’s Neck Natural Beef. The first 20 guests will receive a free holiday gift. We’ll have tips and holiday recipes for the taking! Don’t forget to bring your #5 containers for recycling (see #3).

#3 Recycle your #5 containers. Unless you live in Nantucket, which is a leader in “zero waste”, you are probably throwing out your #5 plastic containers. Most eco-conscious consumers have already sworn off bottled water, wouldn’t be caught shopping without a reusable bag, and are in the habit of recycling their metal, plastic and glass containers. But #5 containers, which are used to package foods like yogurt, hummus and cottage cheese, are not recycled by many municipalities.  Whole Foods Markets collects #5 containers in their stores for recycling under their Gimme 5 program. So save your #5 containers and recycle them at the store instead of letting them end up in a landfill. If you don’t live near a Whole Foods Market, you can ship them directly to the recycling center.

#4 Choose organic whenever feasible. Earlier I mentioned that agricultural practices related to growing food are significant contributors to greenhouse gases, which makes choosing organic and other sustainably grown and produced foods over conventional an excellent means to further reduce one’s “foodprint”. Many CT farmers are using organic land care practices and their produce can be found at winter farmers’ markets and through CT Farm Fresh Express.  Too expensive you say? Then join an organic CSA, my #1 pick for buying organic produce economically. CSA stands for Community Supported Agriculture and is an arrangement between you and the farmer to buy a share of a season’s harvest that you pick up weekly at the farm or a designated pick up point. These shares are so coveted that joining a waiting list is usually the only way to secure one. The Fairfield Green Food Guide publishes a comprehensive guide to CSAs so be sure to subscribe to the e-newsletter to receive breaking news or simply subscribe to the site’s RSS feed. Currently you may join Stoneledge Farm’s Organic CSA waiting list for Stamford, Wilton or Southport.

After exhaustive research, Palmer's Market in Darien dediced to only offer wild caught Mexican white shrimp.

#5 Buy sustainably raised and harvested seafood. Thanks to the great work of the Monterey Bay Aquarium, choosing sustainable seafood has never been easier. The Aquarium’s web site has a treasure trove of resources for consumers, restaurants and seafood businesses to help the make sustainable choices. iPhone and other mobile apps? You bet, but you can also download and print the Seafood Watch pocket guide which fits neatly into any wallet and will guide you to the right purchase. Great local news on the sustainable shrimp front, Palmer’s Market in Darien is now selling ONLY wild harvested Mexican white shrimp from the Gulf of Mexico (see photo).

#6 Don’t buy more than you’re going to cook. Stop buying fruits and vegetables in bulk if you frequently find them in your refrigerator or on your counter going bad. We think we’re doing right by our family by saving money from buying in quantity, but throwing out food is just wasteful. To avoid spoiled leftovers, portion and freeze food that will not be eaten in the next few days.

#7 Make your own vegetable stock with vegetable trimmings. If you have some vegetables that wind up past their prime despite your best efforts to only buy what you need, use them and any other vegetable ends, peelings and trimmings you’ve accumulated to make homemade vegetable stock.  Simply add raw vegetable trimmings to a container as your create them and keep it refrigerated or frozen until you’ve accumulated enough to make a vegetable stock of your own. Vegetable stock is easily prepared in 45 minutes, is more delicious than store bought, and provides you with a great start to a soup, sauce, gravy, braise, rice pilaf or risotto. Celery (stem and leaf), carrots, onions (peel too), leeks, parsley stems, turnips, garlic and mushrooms make great stocks.

#8 Compost your unusable vegetables and fruits. Get yourself a compost pail, line it with a BioBag (fully compostable), and accumulate your raw food waste for use in a composter. Many people have a composter in the backyard, but new composters in the form of small electronic kitchen appliances allow you to compost right in your own home without the use of soil, leaves and worms. The Wall Street Journal did a nice review of home composters recently and the bottom line is it’s never been easier or more convenient to compost at home. Important note: food waste that winds up in landfills is trapped in an anaerobic environment where it is unable to decompose and return nutrients to the soil.

#9 Choose post consumer recycled napkins, paper towels, and aluminum foil and biodegradable kitchen garbage bags. There’s a double bonus to using post consumer recycled products. Recycled content means the waste that would have wound up in our landfills (or incinerated) is now being repurposed into a consumer product. As a bonus, fewer trees need to be cut down and less of our precious natural resources like aluminum are required to make additional product.

#10 Choose glass containers to safely store and reheat leftovers and make ahead foods. By avoiding the purchase of storage containers made from petroleum-based plastics, we achieve the twin goals of safely storing our food and avoiding a product made from a non-renewable resource which requires a lot of energy to refine and when burned, emits CO₂, the most prominent greenhouse gas in the Earth’s atmosphere.

Please visit www.fairfieldgreenfoodguide.com for continued support in your New Year’s Green Food Resolutions. Happy New Year!