Blog
Walden Local Meat Named Top Meat Subscription by Country Living Magazine
Walden Local Meat was named the number two meat subscription company by Country Living magazine.
Pigs Don’t Call the Cops: Why Buying Local Matters
We think an important part of why we’re doing what we’re doing is contributing to the rebuilding of our region’s agricultural economy.
Feta-Brined Whole Chicken Recipe
Follow this recipe by Kimberly Cauti for a delicious feta-brined whole chicken from Walden Local Meat!
Why You Should Brine
Turkey season is upon us! Providing fresh, pasture-raised Thanksgiving turkeys requires a lot of long hours over many weeks in the cold November weather, but it’s worth it knowing that we can deliver our members tastier, healthier food straight to their door.
How to Carve a Turkey
A guide to carving turkey by Walden Local Butcher Tony Sudak! Come visit us downtown!
The Importance of Soil Health
Soil quality is critical to the farming ecosystem. Many of the earth’s ecological functions are cyclical, and soil helps to regulate those cycles — from atmospheric carbon cycling to nitrogen volatilization, or surface water infiltration and absorption.
B Corp: A Path to a Better Planet
Walden has been a proud B Corp since 2017. This designation is for “businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose.”
What Makes a Pasture-Raised Turkey Different?
They’re back! Walden is thrilled to offer pasture-raised turkeys once again for your Thanksgiving table. Read on to learn about what makes pasture-raised turkeys unique!
Supporting Local Processing: Walden Local and Vermont Packinghouse
Walden Local is deepening its commitment to local partnerships that benefit farmers and bring our members the highest quality meat. As the proud owner of Vermont Packinghouse, Walden will be able to serve an even larger group of farmers in the Northeast.
Why Pasture-Raised Turkeys Are Different
With Thanksgiving right around the corner — it’s time to talk Turkey!
“I’m All Lost in the Supermarket” – The Clash
Even the most conscious buyer today can have a hard time decoding food labels. When it comes to beef, you might see terms such as “all natural”, “pasture-raised”, “organic” and “grass-fed.”
Let’s Be Frank: Grilling Sausages Is Tougher Than It Looks
When it comes to grilling sausages, it’s hard for me not to think of Tony Soprano in his backyard, Sweet Italian links draped around his neck, an end twirling in each hand.