Good Morning Local Food Supporters!
Our first wild month is down and more to come.
First things first - If you have bags for us PLEASE bring them in so we can reuse them!!! We plan to never BUY bags for packing your groceries in so when we run out....it could get a little dicey. Just kidding - we are hoping to inspire you to bring your own OR bring in some that you have been storing and stockpiling. Twenty bags gets you a coffee!!!
First things first - If you have bags for us PLEASE bring them in so we can reuse them!!! We plan to never BUY bags for packing your groceries in so when we run out....it could get a little dicey. Just kidding - we are hoping to inspire you to bring your own OR bring in some that you have been storing and stockpiling. Twenty bags gets you a coffee!!!
Sundays at Pip - Come on down for our Send It Sundays where we do maker pop-ups, music and good vibes!!
In the Shop - You may have noticed the little photo papers in the fridge and freezer section with a photo of Cathy Bardlsey from Silk Tree Farm. We are growing and expanding our reach and depth when it comes to adding new products and as we do that, we want to make sure we share WHY these particular producers are on our shelves. Our offerings are indeed a reflection of what is available locally and regionally AND we do really love each of the products we are putting on our shelves. As many of you know this really all started as a Meat Club with Weatherlow Farms in Westport so it feels fitting to have one of our first Maker Features highlighting another meat producer, Cathy Bardsley from Silk Tree Farm.
In the Shop - You may have noticed the little photo papers in the fridge and freezer section with a photo of Cathy Bardlsey from Silk Tree Farm. We are growing and expanding our reach and depth when it comes to adding new products and as we do that, we want to make sure we share WHY these particular producers are on our shelves. Our offerings are indeed a reflection of what is available locally and regionally AND we do really love each of the products we are putting on our shelves. As many of you know this really all started as a Meat Club with Weatherlow Farms in Westport so it feels fitting to have one of our first Maker Features highlighting another meat producer, Cathy Bardsley from Silk Tree Farm.
My own personal experience of meat, for so long, had been the industrialized story - the one where there is no craft, there is no knowing your animals and your land, there is a loss of deep observation of your animals and nature in favor of the quick fixes of modern farming and it is the relationship to food where, as a consumer, I can be comfortably disconnected from the life and the living of the farmer and the animal. The idea that I too can gain sustenance from food and meat that has been raised with a big, giant heart, with craft and care and stewardship - is special.
Three things really struck me about Cathy and the Silk Tree Story: 1. That she is doing this on her own 2. That she is kind of a rebel in this space - challenging the norms of livestock production where it is mainly men, the predominant industrial model precludes craftsmanship, curiosity and compassion and 3. She has woven this farming life together by following the seemingly random threads that popped up in her life from a cheesemaking course, to cooking for others to now owning her own farm and bringing young women out to the farm to get their hands dirty and learn the trade. You can read more about Cathy here in our feature post.
Two things to note:
1. Pastured meat has more muscle than conventionally raised meat. Like a fine wine, you figure out that they pair well with some methods, might need a little more decanting or marinating etc. It's a new language and a new skill set and we invite you to enjoy!
2. We don't want there to be any surprises at checkout so please do take note of the price/lb. Yes, Silk Tree Meats are expensive. Yes, hyper-local and super small meat production is more expensive and also yes, when you buy Cathy's meat you are supporting a way of farming that sees the animals as beings and not bottom-lines. We aim to support small and also have a few different price points so that you can support local in the way that works for you!
1. Pastured meat has more muscle than conventionally raised meat. Like a fine wine, you figure out that they pair well with some methods, might need a little more decanting or marinating etc. It's a new language and a new skill set and we invite you to enjoy!
2. We don't want there to be any surprises at checkout so please do take note of the price/lb. Yes, Silk Tree Meats are expensive. Yes, hyper-local and super small meat production is more expensive and also yes, when you buy Cathy's meat you are supporting a way of farming that sees the animals as beings and not bottom-lines. We aim to support small and also have a few different price points so that you can support local in the way that works for you!
"...When we take the raw materials of the earth and work with them - touch them, manipulate them, taste them, revel in their heady smells and glorious colors, and then through a bit of alchemy transform them into delicious creations-we do honor to the source from whence they sprang. Cooking demands attention, patience and, above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks." - Judith B. Jones, Not for Bread Alone
Without further ado, our first maker feature begins HERE....
