Blog

Chickens Are Back!!

The pasture-raised chicken operation at Dan Boffo and Kristen Kilfoyle’s farm in Newport, New Hampshire. It’s that time of the year again…chicken season!

The Joy of Cooking a Pasture-Raised Bird

The difference between a Thanksgiving turkey raised outdoors on pasture and one raised inside in confinement is significant.

Umami: Achieving Taste-Bud Zen Every Day

In daily life there are certain ingredient pairings that we naturally crave: burgers and cheese, potatoes and carrots, bacon and everything… These aren’t happy accidents, rather a desire to find Umami—“taste-bud zen”.

Cholesterol Schmolestrol!

Should we be concerned about the cholesterol content in meat? Common knowledge dictates that eating foods high in cholesterol increases your susceptibility for heart attack or stroke, but does the evidence support this view?

Dry Aging: What It Is and Why We Think It’s Important

Dry-aging beef is essentially allowing whole or primal cuts of beef to hang in a humidity controlled environment with a constant flow of air in temperatures between 34 -36 degrees for 10 to as many as 45 days.