Category Archives: News

First Annual Local Meat Hero Awards

photo by Juren David

If you missed our Meat With A Twist party, you didn’t get to taste some amazing food/cocktail pairings. Worse yet, you missed WNYC’s Leonard Lopate announcing the first-ever Local Meat Hero Awards. The three recipients came from all over the country to be acknowledged.

First up was Daniel Hogan, of Heritage Foods USA, who has been key to getting policy changes enacted to benefit these independent meat farms, along with bringing more than $20 million into small, agriculture-related business.

Also receiving a Local Meat Hero Award was Dan O’Brien of Wild Idea Buffalo (outside Rapid City, South Dakota), who was quoted as saying, “There are many books written about the history of buffalo. They tell the story of the species’ rise to dominance of an entire continent; its subsequent fall from grace, and the beginnings of a comeback.” Dan has turned ranching into an environmental cause (which doesn’t mean his buffalo tastes any less amazing!).

Finally, Leonard introduced Chip Alleman, Chairman of the Board for both Glynwood and Local Infrastructure for Local Agriculture. Because the USDA requires use of one of its facilities, finding a USDA slaughterhouse that holds the same values as the sustainable meat community can be extraordinarily difficult. Chip and his colleagues have developed a unique and revolutionary modular mobile slaughterhouse, which they dub MHS: Modular Harvest System. In the spring of 2010, Glynwood and LILA launched the first mobile slaughterhouse to operate east of the Mississippi. Employing a pioneering design of four modules that come together to form a “mini processing facility,” the MHS is the first mobile unit of its kind.   The MHS meets all USDA requirements — including for humane treatment of livestock — offering farmers the certification necessary to reach the broadest spectrum of markets in which to sell their products.  It is a real-world model that demonstrates an innovative solution to address the acute need for accessible, humane, and high-quality slaughterhouses in the Northeast.

Congratulations to these Local Meat Heroes!

Greenmarket Demo/Tasting with Jimmy, Jessica Wilson

In case you didn’t make it over to Union Square yesterday, here’s a recap of what you missed! Jimmy Carbone (Jimmy’s No. 43) and Jessica Wilson (Goat Town) were cooking up a beef kielbasa and warm bread salad that was yummy yummy yummy! It would make an incredible stuffing or side for your Thanksgiving meal. As Jimmy noted to the long line of folks waiting for their taste of greenmarket heaven: “If you really want to support local meat farmers, buy their sausage, because it’s the most sustainable meat. We love sausage for the colder months, and it’s a key part of the Cassoulet Cook-off (that takes place in January/February).”

Here’s a photo of Jimmy and Jessica cooking…

…accompanied by Jessica describing the tasting (all sourced from what was available at yesterday’s greenmarket) followed by some sage (no pun intended!) advice from Jimmy about cider.

US Green Market Cooking Demo

Jessica Wilson
Warm bread salad

Serves 4 to 6
2 cup beef kielbasa med dice
2 cups diced up bread of choice(fresh or left over)

1 washed whole leek sliced in rings
3 green onion sliced rings
1 apple grated on box grater
1/4 cup chiffinode sage leaves
2 cups of torn kale
1 cup olive oil
1/2 cider or sherry vinegar
Juice from one apple( or cider 1 cup)
Salt & pepper to taste
Optional- Aged cheese of choice gratted on top

Place a large sauté pan or wok on med high heat once hot add 1/2 of the olive oil then leeks, green onions stir for 1 min then add kelbasia for a couple mins add apple stir  add bread  stir add remaining oil then add kale and sage. deglace with vinegar and apple juice season grate cheese toss and plate

Happy cooking!

Green Beef Trailer

November 12th– Film Screening + Grass Fed Burger Tasting                             Green Beef: A Story of Grass Fed Beef
1pm at Jimmy’s No 43 (43 E 7th St and 2nd Ave.)
$10 tickets for slow food members, non member price tba…                                               Visit for more info

Buy Tickets Here:

A special Meat Week screening of Green Beef with film maker Michael Crupain, MD, MPH and producer of The Dairy Show 

Author Michael Pollan has taught us about industrial meat production.  It’s three times bad.  First, it’s bad for the animals – unnaturally confined and fed hormones to make them grow and antibiotics to keep them alive.  Second, it’s bad for the environment – conventional production of feed grain depleting land and poisoning water, long-distance transportation consuming fossil fuel, and concentrated animal waste despoiling landscapes.  And, third, it’s bad for our health – the meat unhealthy, particularly in the case of corn-fed beef cattle.

Michael Crupain decided to expand the scope of his site, The Dairy Show, to include more areas of agriculture, beginning with a report about grass-fed beef.  Green Beef is an entertaining and eye-opening 40 minute report chronicling grass-fed beef from the pastures of Grazin’ Angus Acres to the plates of restaurant Local 111.  Along the way, Michael talks about the science behind the ability of ruminants to eat grass and discusses the history of beef in America with author Betty Fussell, environmental impact and climate change with author Anna Lappe, animal welfare with AWA program director Andrew Gunther, and nutrition with author and professor Marion Nestle.

Of pastured animals as food, Michael Pollan wrote, “It’s true that prodigious amounts of food energy are wasted every time an animal eats another animal – nine calories for every one we consume.  But if all that energy has been drawn from the boundless storehouse of the sun, as in the case of eating meat off …pasture, that meal comes as close to a free lunch as we can hope to get.”

Join Michael Crupain at this special Meat Week screening hosted by Jimmy’s No.43 and Slow Food NYC.  Proceeds will help support the programs and activities of not-for-profit Slow Food NYC, including the Urban Harvest program of good food education for New York City kids at 11 schools in the South Bronx and East Harlem, on the Lower East Side, and in Brooklyn and at two urban farms in Brownsville. These programs reach more than 1,000 children.

The story of grass-fed beef.