On Mon, 14 Aug 2006 10:24:04 -0700, Ranee Mueller
> wrote:
>
> We are fortunate to have a butcher that can tell you what the animal
>was doing before it was butchered, what it ate and will do custom
>butchering. All for the same or lower cost than the grocery store. You
>bet we buy from them, we go about once a month and stock up. We've also
>eaten some of our own, organic, free range, chicken that we've raised
>and the flavor is superb. We gave him wine to drink in his last 24
>hours, to flavor and tenderize the meat. It was quite tasty.
>
I guess this means that I'm especially tender and delicious.

>> I'm beginning to see why there's an uptick in the interest in things
>> like artisanal cheeses, and hobbist farming. Real people want real food.
>
> Absolutely, I am hoping to turn our home into a real farm. See my
>previous post about the NAIS to see how small famers, home farmers and
>hobby farmers are trying to maintain their way of life.
>
Have you read Michael Pollan's latest book?

We are pretty lucky in our food suppliers, too. We get organic, free
range eggs delivered for $1.50 a dozen. We got a quarter grass-fed
steer from the egg people back in the spring. We regularly buy free
range chickens from the farmer who raises them. And we will have
access to pastured pork and lamb sometime in September if things work
out as planned. All this is from local (within 25 miles) suppliers.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook