Coming Fall 2010… The Grassfed Gourmet Fires it Up!
By Rita Calvert and Michael Heller The newest title in the Grassfed Gourmet Cookbook series brings us the best in outdoor cooking—grilling, barbecuing, smoking (and at least one recipe for Turkey in the Hole!).
Check out the all-new and updated edition of the Great News about Grass
Take
a look at The Great News about
Grass, our 12-page, full-color booklet, and
find out why supporting grass-fed and pasture-raised foods
is better for your health, the environment, wildlife,
and animal and human welfare as well as a flavorful addition
to our food system.
Pasture-based
farmers who sell direct, retailers, and organizations
promoting sustainable farming are invited to obtain bulk
numbers of The Great News about Grass for promotional purposes. Click here for pricing or send e-mail to info@eatingfresh.com for details.
Looking
for a local source for grass-fed beef, pork, poultry,
eggs and more? Go to eatwild.com
The Sustainable Table's Glossary of Meat Production Methods
Ever read a menu or the label on a package of meat and wonder what all of that terminology really means? This handy Glossary of Meat Production Methods from the Sustainable Table makes it easy to understand what manufacturers mean when they say their products are all natural, raised without hormones, or pasture raised, among others. Just print it, fold, and never leave home without it!
Eating Fresh supports humane treatment of farm animals!
Learn more about the Animal Welfare Institute's Animal Welfare Approved label, which means the highest-possible standards for humane treatment of farm animals.
Want
the facts on why strong local economies matter? Get your
hands on the book that's been called "a master myth
buster" and "fun-to-read prose" that "ignites
us with the startling facts and the confidence surge we
need to recreate locally owned, community-nourished economies."
(Frances Moore Lappé, author of Democracy's Edge)
