Emily on Dec 29 2009 | Filed under: Artisinal Food, Food and Laughter, The Meat Market, Uncategorized, holidays, local farms, sausage
As we spread the word about the amazing foods that we will offer at The Meat Market, I am reminded that many people don’t have a direct experience in their past of shopping at a butcher shop, or of the assistance that a butcher can offer them in terms of meal planning, cooking instruction, and [...]
Emily on Dec 09 2009 | Filed under: Artisinal Food, Food and Laughter, Iconic Images, The Meat Market, Uncategorized, holidays, local farms
A wonderful aspect of the holidays, most would agree, is gathering friends and family around the table. We can be culturally, regionally, and religiously defined by the dishes we share on the days between late November and mid January. Jeremy’s education and travels have engendered in him an intense curiosity about and passion for these [...]
Emily on Nov 30 2009 | Filed under: Artisinal Food, Food and Laughter, Iconic Images, The Meat Market, Uncategorized, investing, local economy, local farms
There is a movement afoot that looks at investing in small local businesses as form of activism. Slow Money is an organization, founded by former venture capitalist Woody Tasch, whose mission is to build and test the concept of something he calls “nurture capital” — a healthier and more sustainable alternative to venture capital for [...]
Emily on Nov 23 2009 | Filed under: Artisinal Food, Food and Laughter, Iconic Images, The Meat Market, Uncategorized, sausage
Tonight Jeremy and Emily will be on hand for the screening of American Meat (a documentary film in production which explores the complexities and issues embedded in the highly debated practices of the American meat industry.) We will feature a sample of the sort of products that will be sold at The Meat Market. Jeremy’s hand [...]
Emily on Nov 17 2009 | Filed under: Artisinal Food, Iconic Images, The Meat Market
The reasons for utilizing the whole animal are easy to grasp: Less waste, additional flavors, cost efficiency.
Philosophy: the animal comes with all their parts, so out of respect for the creature, we should find use for as much of it as we can, which historically is exactly what happened. Currently, only about 30-40% of the [...]
Emily on Nov 10 2009 | Filed under: Artisinal Food, The Meat Market, italy, sausage
I have been making sausages for years, starting at La Bruschetta in West Stockbridge in the 1990s. At that time customers were looking for novelties, which led to a recipe for seafood sausage with spinach and carrots in it: I served this in a course at the James Beard House in 1997. During the years [...]
admin on Sep 20 2009 | Filed under: The Meat Market
IV. Why the time is right for a retail butcher shop in Great Barrington
This section will answer the questions:
Why local?
Why grass-fed and pastured raised?
Why now?
The Retail Opportunity
Why timing is important
Marketing
The Meat Market will offer a selection of grass fed and pastured raised fresh meat products including beef, pork, lamb and poultry sourced from farmers in [...]
