A Goldilocks’ Thanksgiving
Thanksgiving is a time to celebrate food, family and to give thanks but I love thanksgiving because it is the perfect excuse to go overboard on fall vegetables. In my family we are not really big on turkeys, and because both my parent’s think they are odd looking we have never raised them. I have been trying to tell them

Maple Walnut Yams
Maple Walnut YamsIngredients:3 large yams 2 tablespoons olive oil 2 tablespoons melted butter 2 tablespoons maple syrup 1 teaspoon kosher salt 1/2 cup chopped up walnutsPreparation:Preheat oven to 325 Peal and cut up yams into cubes.

Moussaka with Mutton!
A bit on lamb. Edible Manhattan just did a really important piece on how a lack of processors is really pinching small producers style in our area. I am very pleased that this is getting coverage. Creating new systems is more than just farmers farming and consumers consuming. It is about infrastructure that can deliver

Steak House-Style Dinner for Two
Our grass-fed t-bone steaks well seasoned! Grass-fed Broiled Perfecti

Interview with Mike Baker, Beef Extension Specialist at Cornell University.
Mike Baker, Beef Extension Specialist at Cornell University.I had the pleasure of meeting and interviewing Mike Baker of Cornell University regarding a grass-fed beef study he is conducting. This is the first year that Cornell has used grass finishing in a beef study and Mr. Baker admitted that he was learning a lot about the process and the ins