Saturday, March 29, 2008

Farm to Table, Heritage Farm

The Farm to Table conference was great today. I met a lot of nice people and found out about some interesting new developments in the field of local eating. Instead of running through each in list-like fashion, I will write about one thing a day (or, I will try to).

I met some folks from Elk County today who follow the farming practices delineated by Michael Pollan in Omnivore's Dilemma as practiced by Joel Salatin (in the chapter on Grass). In fact, Peter Burns of Heritage Farms, pictured below on the left, is mentioned in the book because he happened to be interning at Salatin's farm when Pollan visited.

Anyway, they raise poultry (chickens and turkeys), eggs, grassfed beef, pork and produce. They sell their products to a buyers' club via e-mail. So, if you are on their list, they send you an e-mail with an order form about once a month. You tell them what you want, and they bring it to the East End Food Co-op. How great is that? AND, their product is so good, that it has attracted the attention of Bill Fuller (executive chef of Big Burrito), who may be ordering pork and chicken from them in the future. After having some terrible chicken from Sonshine Farms, I am excited to hear them say that they have never had a complaint about their meat.

This is not a CSA. You just order from them and pay as you go based on what you want. Check out their website:; send an e-mail:; or call: (814) 772-0210. And, if you are a Christian (and maybe even if not), you should look for Gregory Burns' new book, Growing a Heritage about raising his family close to the land following biblical value.

More news coming tomorrow.

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