Meat/poultry | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF


September 23, 2011

Going Whole Hog for Supper

Ben Provan of Magruder Ranch tells about the acorn-fed pig – a wild boar and heritage breed cross – and grass-fed beef that will be prepared at CUESA’s Sunday Supper by Ryan Farr of 4505 Meats and Peter McNee of Poggio.

June 17, 2011

Pastured Eggs: What it Really Takes

Two pastured egg producers talk about the challenges behind their work, and their drive to raise laying hens on pasture, regardless.

February 18, 2011

A Bird With a Rich Heritage

The folks at Mountain Ranch say their heritage chickens eat more, run more and aren’t bred to fatten up so quickly. So why do they raise them?

January 21, 2011

Getting to Know Your Meat Labels

What is organic meat? Is it different from “natural” meat? Do “free range” and “grass fed” mean the same thing? Is “pasture raised” an official term? We explore the confusing world of meat labels.

May 14, 2010

New Pastured Egg Producer

Shelly McMahon, the market’s newest egg producer, is staunchly committed to keeping her birds on the pasture.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »