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Groups Promoting Nutritious & High-QualityFarm Products
Chefs Collaborative262 Beacon Street, Boston, MA 02116,
Phone:(617) 236-5200,
Fax: (617) 236-5272, www.chefscollaborative.com
What they do: Work to advance and promote among chefs and the general public benefits of good, safe, and wholesome foods, including sustainable food choices, responsible agricultural growing techniques, and the advantages of locally grown and seasonally fresh foods; and to provide educational and other programs fostering such concepts and benefits.
What they offer: Their Website offers an excellent Farmer-Chef section, with info on what’s important in approaching chefs to sell to them.
EATWILD.COM www.eatwild.com
What they do: Clearinghouse for information about pasture-based farming and health benefits of pasture-raised livestock products.
What they offer: Excellent introduction to the basics of grass-based farming with links to books, articles, and other resources. Pasture-based farmers are invited to join their State-by State Directory of pasture-based farms.
New England Livestock Alliance, Inc.
The New England Livestock Alliance at The New England Heritage Breeds Conservancy,
P.O. Box 20, Richmond, MA 01254;
Phone: 413-443 8356,
Email: contac@nehbc.org
website: In process of moving to New England Heritage Breeds Conservancy at www.nehbc.org
What they do: The New England Livestock Alliance is a membership-based, farmer-driven program of The New England Heritage Breeds Conservancy. They work to identify markets, connect and collaborate with farmers and farm groups, conduct and compile production and processing research, provide technical assistance to farmers, facilitate ordering, processing and distribution through Stafford Enterprises, a slaughterhouse in Connecticut.
What they offer: Connections with markets for farmers who meet quality standards, resources associated with pasture-raised livestock farming and marketing. They also offer “the very best of grass-based genetics from bulls from around the world” through the Bakewell Reproductive Center.
Slow Food USA
P.O. Box 1737, New York, NY 10021, 212-988-5146
email: info@slowfoodusa.org
website: www.slowfoods.com
What they do : Dedicated to the stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
What they offer: Based in Italy with convivia (chapters) throughout the rest of the world, Slow Food stages food and wine events, organizes tasting courses and works to preserve the traditional dishes and heirloom livestock and crops that are in danger of being lost from all but memory. They also publish materials promoting healthy, locally grown food.
The Weston A. Price Foundation (WAPF)
Northern NJ Chapter WAPF (NNJ-WAPF).
Forward inquiries to Jen Reich, Director at
Foodshed Alliance. 908-362-7967
Eastern PA Chapter WAPF
Contact Alan J. Stangl, DC
610-434-7562 or ajstangl@worldnet.att.net.
Website: www.WestonAPrice.org
What they do: Dedicated to restoring nutrient-dense, traditional foods (like butter, milk, eggs, fats, and meat from healthy, pasture-raised animals) to the human diet through education, research and activism. They support a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies.
What they offer: Information and materials outlining the health benefits of traditional, nutrient-dense diets based on locally grown foods. (Great to give to customers.) Local chapters are always interested in sources of healthy food. Some chapters may be open to holding meetings where farmers and consumers can meet.
SEE ALSO: PASA, NOFA-NJ, Regional Farm and Food Project in Organization section.
