Read recent stories about Northeast Family Farms Authentic Artisan Foods!

America's Favorite Sandwich Takes Center Stage
at The Langham, Boston
Cafť Fleuri Serves Up Burgers with a Twist

BUSINESS WIRE

BOSTON--(BUSINESS WIRE)-- Those seeking a power lunch with substance are sure to enjoy Bostonís most innovative burger menu, now being served at The Langham, Bostonís Cafť Fleuri...

The aptly named Farmstead burger features Northeast Family Farms beef, Vermont goat cheese, Backyard Farm tomatoes, house-made pickle chips, flash fried onions, and shredded lettuce in buttermilk ranch dressing...

read more...

Area Burger Joints Take the Junk Out of Fast Food
By Steve Holt

edible BOSTON

"Fact: We all crave fast food...
For those who appreciate fresh, local food, succumbing to such temptations usually requires a breach of conscience. And, perhaps, a disguiseóone of those Groucho Marx glasses-nose-mustache combos, maybe...
Well, take off the plastic facial features and, for Godís sake, put down the square-pattied burger. I bear tidings of great joy. No longer must you hide or compromise your culinary values. You now have alternatives, thanks to the arrival of a couple of new burger joints that are friendly to your waist, wallet and, yes, watch. "

read more...

Model for Growth: When Growers Network to Bring Sustainably Raised Food to Market, Farmers Become Partners
in the Business of Food
By Clare Leschin-Hoar

National Culinary Review

"By taking a step away from growing commodity products and transitioning to specialized crops, Shepherd's Grain and plenty of groups like them, are bringing an abundance of sustainably raised food into the marketplace. At the same time, their business model helps preserve farmers who are most at risk of being squeezed from the market."

read more...

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...

Old World Sheep Herding
By Amanda Folts

Finger Lake Times

"For Ulf Kintzel, sheep herding isnít just a job, itís 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 Journal

The 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...

Bringing it Home
By Alison Arnett, Globe Correspondent | August 30, 2007

Boston.com

Where's the (Local) Beef?
By Chelsea Vivian | Spring 2007

Edible Cape Cod

Traditional 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 Farmerís Conference in Sturbridge, MA

Nikaís 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...

The Veal Deal
By Louisa Kasdon | September 22, 2006

ThePhoenix.com

Blue Eggs and Rose Veal
By Paul Sussman | Summer 2006

Edible Boston

Dole 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 carte

In 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 Collaborative

Dole & 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 Federation

Northeast 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...

Jís at Nashoba Valley Winery

Worcester Telegram & Gazette News

"Nashoba Valley Winery is a charming site in any season, and Chef Steven Spragueís kitchen makes Jís a truly extraordinary restaurant.

Our evening of extraordinary, luxurious dining ....was well worth the price, and the drive, and the evening.

Weíre confident that youíll enjoy this superb dining destination. Treat yourself soon. "   read more...

Tasty Road Show at Winery

eWorcester.com