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April 10, 2009

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Great post, Evan.

We just re-upped at our local organic farm, Garden of Eve, for our vegetables, fruit, eggs and flowers for the season.

I really want to track down a source for beef/pork/chicken though. Anyone have any Long Island recos?

Evan,

Where does Tim have to go for animal slaughtering and packing?

Tom,

He says he has to drive 85 miles to PA (York, I think he said) because there are no good options -- no licensed options -- closer. His dad does most of the transport.

The USDA licensing situation is out of control.

good article - it's great that the local restaurants buy from him as well.

The one unfortunate thing from my perspective about the grass fed / corn fed thing is that every time I have tasted gf / cf head to head I have always thought the corn fed tasted better.

Oh well...

Evan,

Yeah, that is a problem. As you probably remember from Pollan's book, USDA purposely makes it difficult for small meat processing.

I have a local guy who supplies lamb. He may give it up, as he has to drive a minimum 50 miles one way for the slaughtering, and that's with live animals, and then back with packaged meat. Last year, when gas prices rose, he started thinking...

The result: he can't offer the real price that consumers should pay for his product.

But thanks for the link. I found a pork and chicken farmer right next door to me that I didn't know about before this morning.

Thanks for a nice article about local farms. Tim's farm is growing and he works very hard. I wish him and his family the best

Great story!

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