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News stories tagged with "meat"

Jeff Liberty, the next generation of Tri-Town Packing in Brasher Falls.  But there's too much paperwork and not enough skilled meat cutters.
Jeff Liberty, the next generation of Tri-Town Packing in Brasher Falls. But there's too much paperwork and not enough skilled meat cutters.

A good knifeman is hard to find

The "buy and eat local" movement continues to grow. In at least one instance, it's struggling with success. More people are eating local beef, lamb, and other meats for health, safety and economic reasons. And more farmers are raising the animals. But in between consumer and producer, there's a shortage of slaughterhouses. Local abattoirs used to dot the North Country landscape. But consolidation in the food industry and onerous USDA regulations have pushed many out of business. Another problem is a lack of skilled meat cutters. In part two of a series on the slaughterhouse shortage, David Sommerstein reports.  Go to full article
Bison farmer Dale Healey ran short of product because his slaughterhouse was booked.
Bison farmer Dale Healey ran short of product because his slaughterhouse was booked.

Local meat boom exposes slaughterhouse shortage

Tonight, local beef, lamb, and pork farmers are gathering at Cornell Cooperative Extension in Canton to discuss a problem that they're happy to have. Increased interest in local grass-fed and free range meat has created a shortage of slaughterhouses in the North Country and across the Northeast. There are only three USDA-certified abattoirs in northern New York, two in St. Lawrence County and one near Saratoga Springs. As David Sommerstein reports, meat processors see a big opportunity and a big risk.

The Cornell Cooperative Extension of St. Lawrence County is hosting a meeting tonight at 7 to discuss the shortage of slaughterhouse facilities in the region.

One note to this story: bison farmer Dale Healey is retiring, but he says it had nothing to do with the slaughterhouse shortage.  Go to full article
Brian Doxtater has re-opened his family's grocery as an indoor farmers market.
Brian Doxtater has re-opened his family's grocery as an indoor farmers market.

Reviving the local grocer, with local food

Drive through almost any hamlet or four corners in the North Country, and you will likely see a shuttered family grocer. The little shops were once the hub of gossip and community activity, as well as shopping for essentials, before they were eclipsed by chains of gas station convenience stores. A man in Jefferson County is reviving his family's grocery store in Pamelia Corners. In the process, he's giving local farmers an outlet for their products in the cold months between farmers' markets. David Sommerstein reports.  Go to full article

Stores required to label some foods

Starting this week, supermarkets are officially required to tell you where some of your meat and produce comes from. But as Rebecca Williams reports, it can get confusing at the store.  Go to full article

A new approach to dairy farming

Some cutting edge farmers are stepping away from concentrating on only production of meat and milk on their farms. They're starting to focus on ways to give their animals healthy, long lives. And they're finding more benefits than they ever imagined. Kinna Ohman reports.  Go to full article
Kassandra Barton of The 8 O'Clock Ranch is just as comfortable online as at the farmers' market.
Kassandra Barton of The 8 O'Clock Ranch is just as comfortable online as at the farmers' market.

Local Flavor: local meat in town and online

When it comes to healthy, environmentally-friendly eating, "local" has become the new "organic." More and more people want to know what's in their food, who produced it, and how far it traveled to get to the dinner table. Community Supported Agriculture, or CSAs, are a growing way to bring consumers and farmers closer. Think of a CSA as a subscription service for food. A farm in St. Lawrence County is just as comfortable marketing its CSA on the Internet as at the local farmers' market. As David Sommerstein reports, The 8 O'Clock Ranch is challenging what it means to "eat local."  Go to full article

Feedlot, ethanol plant plan draws critics

A New York City-based firm is pushing ahead on a project that would combine a massive feedlot with alternative energy in St. Lawrence County. Bion Environmental Technologies touts an environmentally friendly way to raise 84,000 beef cattle and produce ethanol in the process. The project would be the first of its kind in the country. Many community leaders see the $200 million project as an economic boon and an environmental model. But a growing number of critics say the "green" promises are too good to believe. David Sommerstein reports.  Go to full article
The "Certified Natural New York" logo
The "Certified Natural New York" logo

Farmer promotes NNY meats downstate

For several years, agriculture officials in New York have been pushing hard to make the connection between Upstate farms and downstate markets. A Jefferson County farmer has launched his own effort. Steve Winkler of Lucky Seven Livestock in Rodman has created a new label called "Certified Natural New York." He's distributing pork, lamb, beef, and chicken from 40 farms around the state, including about a dozen in northern New York, to stores like Wegmans and Whole Foods in metropolitan areas. Winkler told David Sommerstein "Certified Natural New York" ensures meats are produced under certain guidelines.  Go to full article

A Local Guide to Pasture-Raised Meat

Meat lovers are increasingly looking to pasture-raised beef, lamb, and chicken as a healthier and more sustainable alternative to commercial feed lot meats. The Adirondack North Country Association recently published a directory of local farms that raise cows, sheep, and poultry on pasture, along with a list of local butchers who can prepare the meat for your freezer. David Sommerstein talks with ANCA's grazing technician Martha Pickard, who compiled the directory.

You can get a copy of the directory, or be included if you're a farmer, by calling 518-891-6200.  Go to full article

Grass Fed vs Grain Fed Meat

Grass fed meat is a hot topic in culinary circles. A symposium this weekend will bring farmers and chefs together at Paul Smith's College. Martha Foley talks with Richard Brousseau, Chef and owner of Richard's Freestyle on Lake Placid's Main Street.  Go to full article

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