In 1876 an MIT professor, Edward Pickering, and Charles Hitchcock of Dartmouth College, among others, invited Boston area academics to form an association for the purposes of exploring New Hampshire’s…
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Prior to 1920, farmers took home upwards of 70 cents on every consumer dollar spent on meat. By the late 1930s the farmer’s share had fallen to 51 cents, but we still saw…
Grazing ruminants (animals that are meant to eat grass and grass alone, like cattle) produce methane as a bi-product of digestion. Much has been written and analyzed regarding the climate…
We had a blast this week in our Boston butcher shop breaking down a beautiful side of pasture-raised pork step-by-step. Wielding sharp knives and cooking tips abound, Head Butcher Tommy…
We are proud to work with many first-time farmers, and are inspired by their leadership in rejuvenating agriculture in New England and New York. It’s also incredibly fulfilling to work…
Big news - We're so excited to announce that Walden is expanding its delivery areas in Connecticut, New York, and New Jersey! We are now delivering to: Several towns in...
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Adapted from: Adapted from Food & Wine and Amy Glaze Image credit: Recipes.co.nz Many of our “adventurous” members received beef shin, also referred to as beef shank. This cut of...
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Adapted from: Grateful Growers Farm & The New York Times Image credit: Jamie Oliver Most of the hams you will see in the supermarket are smoked or cured, to the...
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Adapted from: Sunset Magazine Image credit: NYT Cooking We tried this beef at the Slanted Door restaurant in San Francisco and then the recipe appeared in Sunset magazine. If you...
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