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Everything & the Kitchen Sink: Edition 02

Hello again! February started off on a high note when our favorite noble creature, the groundhog, predicted an early spring.

Everything & the Kitchen Sink: Edition 01

EDITION 01: JANUARY 2020 In the new year, we wanted to invite more people to experience Walden from the other side of the share bag, and thus – Everything & The Kitchen Sink was born.

The Season of the Braise

When colder winds sweep in and the evening meets us just ahead of 5 o’clock, we can’t think of a better remedy for shaking off a chill than sitting down to a warm and hearty braised dish.

7 Tips for Cooking Pork Chops

A great pork chop is like a proof of concept. It changes your outlook. It confirms your theory. It becomes the pork chop by which all future chops are judged.

Better Butter Comes From Grassfed Cows!

Just as alternative milks and peanut butter replacements have had their time to shine, the butter market is flourishing, thanks to paleo, keto, and other healthy fats/carb throttling diets.

4 Reasons Why You Should Choose Local Meat

At Walden, we put a lot of stock into our local identity. But local for us extends beyond the regional economic outlook. Take a look at a couple of reasons why Walden Local is a great way to start off the new year.

Mo’ Poo Mo’ Problems!

When it comes to creatures from lagoons, it isn’t the campy sci-fi character from the 1950s that should be keeping you up at night. In reality, we have a much more dangerous lagoon situation, in the form of manure pits that populate Concentrated Animal Feeding Operations (CAFOs) and industrial farms, across the country.

Partner Farmer: Dan Marchaland

There are some afternoons when the sun casts a golden hue over Dan Marchaland’s cattle farm in Greenwich, NY. Birds of prey are gliding.

Partner Farmers: Dave & Ike Malulla

Ike Malulla built a successful career in a telecommunications firm. His brother, Dave, is an HVAC technician.

A Pasture-Raised Thanksgiving

There is nothing like a pasture-raised turkey. They have richer dark meat and smaller breasts than their industrial brethren, and thus benefit from a slightly different cooking method.

Walden Local Butcher Shop

We are just 8 days away from opening our new retail butcher shop, located in Boston’s South End on Shawmut Ave. It will be a truly old-school butcher shop that brings in whole sides of 100% grass-fed beef, pasture raised pork, lamb and chicken and breaks them down from scratch.

How Do We Make It Work?

We are often asked how we manage to facilitate relationships with so many farmers, while ensuring that we have the right amount of product at the right time without compromising on any of our standards.