If you received Walden chicken, you will notice a new label, “Air chilled!” This may not seem noteworthy…isn’t that the standard? Not necessarily. An important element of chicken processing involves…
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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! Chicken is the most popular meat in…
We are excited to announce the launch of CARPO, our beloved burger cart! Sure, we could have bought a pre-constructed cart, but we decided that pain and suffering builds character,…
We recently came across a brilliant report published in 2014 by Food Solutions New England: A New England Food Vision. The authors present a future vision for our region to…
Walden is a pond, a book, and a company. The latter two, needless to say, bear their name from the kettle hole situated fewer than 20 minutes from our office….
What are you having for dinner tonight? If you haven’t planned, you’re probably like me and tempted to eat out. Get a burrito down the street…dress up and go somewhere…
We avoid fat because we don’t want to be fat. Yet, top scientists are quietly backing away from a quarter-century of national nutritional beliefs. Could seemingly innocuous grains and other…
It appears as if there are dozens and dozens of brands to choose from, but 75% of US meat production comes from just FOUR conglomerates? This is not what a…
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…
