http://www.themeatmarketgb.com Jeremy Stanton's The Meat Market Business Plan Mon, 15 Feb 2010 21:18:16 +0000 http://backend.userland.com/rss092 en 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 ... http://www.themeatmarketgb.com/meet-the-butcher/ 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 ... http://www.themeatmarketgb.com/holiday-traditions-beef-pork-and-lamb-rib-roasts/ 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 ... http://www.themeatmarketgb.com/slow-money-and-the-meat-market/ 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 ... http://www.themeatmarketgb.com/a-taste-for-thanksgiving/ 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, ... http://www.themeatmarketgb.com/snout-to-tail/ 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 ... http://www.themeatmarketgb.com/sausage-making/ You likely know about the beauty and genius of Jeremy's culinary skills. Some of you also know that he has an amazing instinct for the creation of spirits. [caption id="" align="aligncenter" width="375" caption="CHEERS!"][/caption] We have been struggling with sourcing apples from old abandoned orchards- it was not a great year for those ... http://www.themeatmarketgb.com/booze/ We are working on getting the website to reflect the project of opening the shop as it unfolds. Things are always happening and we will keep you informed and excited as we ride the wave towards shore. For now, as we are moving towards our financial goals you will see ... http://www.themeatmarketgb.com/welcome-to-the-new-look/ http://www.themeatmarketgb.com/101/ We agree. We believe, seriously, in promoting the enjoyment of great food. In sharing it, spreading information about it, making it accessible and fun. We believe in locally grown food and the people that produce it. Food that is seasonal and, wherever possible, organically grown. We seek to celebrate our ... http://www.themeatmarketgb.com/laughter-is-brightest-where-food-is-best-a-proverb/