Read recent stories about Northeast Family Farms Authentic Artisan Foods!
Northeast Family Farms, Red Tomato and Harvard Medical School Team Up "Down on the Farm"
Great video detailing the amazing program that Restaurant Associates and Northeast Family Farms have put together to meet the Sustainable Initiative at Harvard Medical School.
watch video...Grass and Grain finishing in the Northeast
Written by John Stowell, Director Fresh Meats and Sustainable Programs, Dole and Bailey, Inc. Woburn, MA.
"There has been much discussion about the benefits of grass fed versus grain fed beef. It has been highly studied and mostly agreed that grass fed beef is higher in Omega 3 fatty acid and Conjugated Linoleic Acid (CLA). Omega 3 fatty acid has been cited to improve heart health, improve memory function and prevent common eye disease among other factors. CLA has been cited to lower the risk of Cancer in some. Therefore, grass finished beef is often referred to as a healthier choice than grain fed beef. However, grass-finished beef contains only slightly more omega-3 fatty acids; but in general, beef is not considered a primary source..."
read more...Old World Sheep Herding
By Amanda Folts
Finger Lake Times"For Ulf Kintzel, sheep herding isn’t just a job, it’s a passion. Kintzel is the owner of White Clover Sheep Farm, where he sells butchered lambs and sheep..."
read more...Boston's 'Green' Dining Scene
By Clare Leschin-Hoar, THE WALL STREET JOURNAL l July 9, 2008
The Wall Street JournalThe Northeast Family Farms burger is suggested for lunch at Cafe Fleuri in this informative Wall Street Journal article.
read more...Walpole Grocery: Purveyors Of Natural, Gourmet Foods
The Monadnock Shopper News | April 23 - April 29, 2008
shoppernews.com"It is a well-known fact that using foods without artificial colors, flavors, or other chemical additives is the way to a healthy lifestyle. Walpole Grocery has honed in on this fact and offers products to meet the needs of the health-conscience consumer. One way that the store does this is by connecting with the Northeast Family Farms, a co-op of small to medium-sized family-run farms that offer locally raised products.
Kevin Hildreth, head butcher at Walpole Grocery, purchases some of his meats
through this co-op. ...Edgefield Farm in
Westmoreland is the supplier of naturally raised lamb. Boyden Farm of Vermont,
which raises its beef without hormones or fed antibiotics, is one of the large suppliers
of beef to the store."
read more...
cont. page 28...
Where's the (Local) Beef?
By Chelsea Vivian | Spring 2007
Edible Cape CodTraditional New England Beef Meets Modern DistributionBefore sunrise as still air condenses to mist, twenty box trucks roar to life interrupting the silence in the town of Woburn, Mass...The trucks belong to Dole & Bailey a regional quality foods distributor, which has been family run for more than a century. Some of the boxes contain a new brand, which is a lovechild of the Dole & Bailey proprietors. read more...
The Farmers Diner in Quechee, VT
Explore New England"Tod Murphy created the Farmers Diner with the notion that most food should be grown, raised, or produced locally...Murphy's way of doing business is somewhat radical. At his direction, the diner spends more than two-thirds of each dollar spent for food on products raised within a 70-mile radius. He prides himself on the fact that the farmers he buys from can actually afford to eat regularly at his restaurant.
Jed Dickinson, who owns local composting and recycling businesses, eats regularly at the Farmers Diner to please both his principles and his palate...And, Dickinson says, local food just tastes better..."I'm really able to notice the difference between food that's prepared fresh each day and food that comes from a distant place and is frozen," he said.
Murphy, who began his working life as a schoolteacher, moved to Vermont from New York after starting a coffee franchise. As he and his wife began to farm their land in Washington, southeast of Barre and Montpelier, he became aware of how farmers struggle to make a living. He dreamed up the diner as a way to make their food available and affordable." read more...
New England Farmer’s Conference in Sturbridge, MA
Nika’s Culinaria"One exhibitor that was quite popular was Northeast Family Farms, a brand of Dole and Bailey. They, by far, had the most compelling story for the average foodie of today. I spoke with Laura Sapienza-Grabski of Dole and Bailey, a 137 year old New England purveyor that had butcher stalls in Faneuil Hall, Boston, in the mid 1800s selling artisanal farm raised Vermont lamb. In fact, if you look up on the columns of Faneuil Hall, you will find the name Dole and Bailey inscribed in the facade.
Laura was quite enthusiastic about their support for local ranchers and farmers as well as the attention to detail around how farmers and slaughterhouses treat their artisanal meats and seafoods. The effort it takes to find the farmers who are dedicated to sustainable practices, the ethical and organically correct methods for harvest/slaughter, and the presentation/positioning of this product in a marketplace saturated by faux USDA organic labeled foods is daunting. Its something I absolutely applaud, appreciate, and want to support.
If you can patronize Northeast Family Farms and these farmers and producers (even from afar, I am sure some of them ship), then do!" read more...
Fall Harvest Dinner at ICARUS
By Brad Friedlander | November 8, 2006
The American Institute of Wine and Food Chef/Owner: Chris Douglass, Co-Owner John Ford, Chef de Cuisine: Bill Flumerfel invite you to an evening of fine food and wine. Menu includes Braised Azuluna Veal Breast, Pumpkin Risotto& Black Trumpet Mushrooms. read more...
Blue Eggs and Rose Veal
By Paul Sussman | Summer 2006
Edible BostonDole and Bailey, a large local distributor, is selling as much as can be produced. read more...
an enduring, positive vision for the future
By Kim McElfresh | May - June 2006
Boston a la carteIn conjunction with Dole & Bailey, Inc, the Boston Chapter presented a symposium and dinner on May 4th to explore ideas around creating supply chains for sustainable products. read more...
The Supply Side
By Shannon Borg and Jennifer M. Hall | May 2006
Chef's CollaborativeDole & Bailey, a family-owned operation in the Boston area, began in 1868 as a leased butcher?s stall in Faneuil Hall. Since their inception, they have maintained a focus on sourcing and distributing locally, with such offerings as seafood, game, charcuterie, pasta, cheeses, produce and some processed items like sauces. read more...
Northeast Family Farms Authentic Artisan Beef
January 2006
Massachusetts Farm Bureau FederationNortheast Family Farms, LLC was founded to recreate an efficient supply chain between New England's Artisan Farmers and the regions' premier chefs, specialty retailers, and quality conscious, socially aware individuals. read more...
J’s at Nashoba Valley Winery
Worcester Telegram & Gazette News"Nashoba Valley Winery is a charming site in any season, and Chef Steven Sprague’s kitchen makes J’s a truly extraordinary restaurant.
Our evening of extraordinary, luxurious dining ....was well worth the price, and the drive, and the evening.
We’re confident that you’ll enjoy this superb dining destination. Treat yourself soon. " read more...