Meat/poultry | CUESA

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Meat/poultry

June 12, 2009

So Farr So Good: 4505 Meats

Whether you call them fried pig skins or “porky funyuns,” 4505 Meats’ chicharrones are a runaway hit snack. Local chef Ryan Farr, the visionary behind 4505 Meats, is also a proponent of smart, resourceful butchery and pasture-raised pigs.

February 20, 2009

New Chicken Vendor: Mountain Ranch Organically Grown

Norman Gunsell was raising organic chickens sustainably long before the rest of us caught up with his philosophy. Now you can find his Mountain Ranch Organically Grown chickens at the Ferry Plaza Farmers Market.

January 16, 2009

Mark Bittman's "Less-meat-atarianism" 101

Mark Bittman wants you to eat less meat. In his new book Food Matters, the New York Times columnist argues for a shift to a more sustainable, plant-based diet.

October 31, 2008

Market Egg Producers Weigh in on Prop 2

Egg producers ring in on Prop 2, an animal welfare ballot initiative that which requires that chickens raised for eggs to be given enough space to “turn around freely, lie down, stand up, and fully extend their limbs,” among other things.

June 27, 2008

You Go, Grill!

Grill up the best of the market with these tips.

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