 |
|
New York Times, April 29, 2009
Same Cow, No Matter How You Slice It
Hardwick Beef's meat processor, Leona Meat Plant in Troy, Pa., is mentioned, as is the butcher at Marlow & Daughters in Brooklyn. .......................................... Mother Earth News, April/May 2009 The Amazing Benefits of Grass-fed Meat "Converting cropland to perennial pastures produces healthier meat, builds better soil and combats climate change." .......................................... The Meatrix A flash animation on factory farming. The four-minute film spoofs The Matrix movie in order to educate viewers about the problems with today’s meat supply. .......................................... Brooklyn Daily Eagle "Brooklynites Pioneer the American Slow Food Movement" cites applewood (sic) co-owners Laura and David Shea, who are embracing the Slow Food Movement. They serve Hardwick Beef in their restaurant. Read the article. ...........................
WCAX-TVHealthy Living (S. Burlington) and Farmer David Mills (Pittsford, VT) are featured in a WCAX-TV report about the increasing demand for locally grown meat. David Mills supplies Hardwick Beef with 100% grass-fed beef. Visit the report. ...........................
Sante.
Hardwick Beef is recommended in an issue of Sante magazine. The review says, "Hardwick Beef Tenderloin Filet Mignon
Grass-fed Beef / Vermont This arrived fresh
and bright red in color, with fat along one
edge and some marbling. Big, pronounced
“beefy” flavor with firm, silky texture; lean
but very tender." Click here to view the magazine's review.
...........................
APCritics Have a Beef With USDA’s Grass-Fed Plan The USDA is proposing a new definition for "grass fed" that doesn't say animals need pastures and defines grass to include such foods as leftovers from harvested crops. .......................................... Union of Concerned Scientists Responds to USDA Proposal Comments regarding the various USDA grass fed definitions. .......................................... NY Times There's More to Like About Grass-Fed Beef Writer Marian Burros discusses improving trends in taste and tenderness of grass-fed beef. .......................................... PBS's Holy Cow Check your local listings for a program on PBS's Nova discussing cows around the world, from the Devons and Herefords in Britain to pasture raised cattle in the U.S. More information can be found at the NOVA Website. ....................................... What's in the Meat You Eat? An article on the Union of Concerned Scientists' website, asking the question, "Did you know that approximately 70 percent of all antibiotics and related drugs produced in the United States are given to livestock and poultry?" ....................................... FEED At this site, you may sign up for FEED (Food & Environment Electronic Digest), designed to keep consumers up-to-date on food production and safety issues, and provide opportunities to influence public and corporate policies. ....................................... Organic Style magazine Better Beef Guide An excellent series of articles discussing how to choose the healthiest, best tasting and safest cuts of beef. The articles help you understand the differences between "natural," "grass-fed" or "pasture-finished," and "organic." ....................................... From the Organic Consumers website Artisan Foods: Tasty Ways to Break the Chains A discussion of producers of specialty foods. .......................................... Mad Cow Disease List of current news items on this disease. |
 |
|
Cooking Class at Burlington's Market to Feature Hardwick BeefHealthy Living Market welcomed Bronwyn Dunn as a guest teacher of Boeuf Bourguignon from Julia Child’s classic book on French food, Mastering the Art of French Cooking. The recipe featured 100% grass fed beef from Hardwick Beef. In addition, Healthy Living Market hosted both Bronwyn Dunn and her stepmother, Judith Jones, noted Knopf editor of Julia Childs' cookbooks as well as many other noted authors, in November. Classes like this are held at Healthy Living Market, 222 Dorset St, So. Burlington, Vermont, and costs $15/student. To reserve your space, call Healthy Living Customer Service at 802.863.2569 ext 1. For more information, click here. Hardwick Beef Announces Grass-Fed Beef Packaged for PetsHardwick, Mass. -- Hardwick Beef is packaging 100% grass-fed/grass-finished beef for pets. This product is created in collaboration with Dr. Susan Beal, DVM, who has been providing counsel about the use of fresh and raw food diets for more than fifteen years. All our meats are from locally raised cattle, thus supporting local farmers. Hardwick Beef is custom-cut weekly for your pets and is fully USDA inspected. As with all Hardwick Beef meat, there are no additives, no antibiotics, and no added hormones. Hardwick Beef's meat is rich in high-quality protein, natural vitamins and minerals. While you could feed any of Hardwick Beef's meat to your animal companions, the mixture we have prepared for them is ground with extra fat to meet their needs, and also contains liver, kidney and heart. This mixture more accurately addresses the nutritional needs of these species. Using our 100% grass-fed meat as part of a balanced, species-appropriate diet in both cats and dogs will contribute to their superior health. Our meat provides a concentrated source of essential nutrients that are especially valuable during times of growth, high activity or stress. It is not a complete food, but is meant to provide the meat portion of a balanced diet. Since this product comes from the same source as the rest of Hardwick Beef's high quality meat, it has all the health benefits enjoyed by our regular line of beef. Hardwick 100% grass-fed beef is an excellent source of omega-3 fatty acids and conjugated linoleic acid (CLA) as a defense against cancer, and has an omega 6:3 ratio that rivals deep water fish oils. As pet owners ourselves, we are making available to you the same meat on which our animals are thriving. Look for the Hardwick Beef label, which assures both quality and freshness. A list of stores that carry Hardwick Beef can be found on our web site: www.hardwickbeef.com. For direct shipments, go to our web site and click on the orders page. This will link to our processor, to request Hardwick Beef pet food. For more information about species-appropriate diets, please contact us at info@hardwickbeef.com ###
Grass-Finished Beef Offers Safe Option to Beef-Hungry ConsumersContact: Ridge Shinn Hardwick, Mass. -- While consumers are alarmed by the mad cow crisis, a safe and healthy source of beef does exist in this country, according to producers of "grass-finished" beef. The farming practices linked to mad cow disease are shunned by these farmers, who are taking a different route to the marketplace, with beef fed exclusively on grass and raised according to a strict protocol that specifically forbids grain, animal products, antibiotic-laced foodstuffs, and hormones. According to Ridgway Shinn, director of the Bakewell Reproductive Center, which was organized to revive livestock farming in the U.S., "People should know where their food is coming from and how it is produced." Shinn is also distributing grass-finished beef through a new company, Hardwick Beef, Inc. Shinn says that in France, for example, a piece of meat can be traced to the farm where the animal was raised, and the farmer's methods are open to scrutiny. He is working to develop a similar system in this country because the public is increasingly demanding healthy, tasty, humanely raised meat that is source-verified. Many scientists, nutritionists, and gourmands now feel that the health and taste benefits of grass-finished beef will answer this demand. -###-
Contact Ridge Shinn |
|
| .................................................................... |