This was sent over to me by Sarah King. Some of you know Sarah--she
works in Enrollment Services at GFU. She and her husband run a
boutique butchery/bbq/something-or-other. Anyway, if you're in the
Newberg area, and you're on the prowl for locally grown meat, you
might give Sarah a shout. She's on this list...Sarah, could you add a
note about how best to contact you?
On Jan 26, 1:53 pm, Bren <brendon.conne...@gmail.com> wrote:
> Good article in today's FoodDay on 'conscious carnivores' and eating
> local:http://www.oregonlive.com/foodday/index.ssf/2010/01/the_conscious_car...
On Jan 26, 1:53 pm, Bren <brendon.conne...@gmail.com> wrote:
> Good article in today's FoodDay on 'conscious carnivores' and eating
> local:http://www.oregonlive.com/foodday/index.ssf/2010/01/the_conscious_car...
I don't know their policies, but when we received our pork that was butchered at Rite-Way, I was wishing that there were more choices regarding cuts of meat. I like the idea from the article of being able to get several small hams instead of one or two huge ones, especially since there are only two of us! Didn't know Sarah had a boutique butcher shop-- thanks for letting us know! Also, we ordered half a lamb from Kookoolan farms last year (they were at the food meet), and we love it! I think they might butcher the lamb on the farm, but I'm not 100% sure about that. --- On Tue, 1/26/10, Jenn Perez <aristo...@yahoo.com> wrote: |
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