Last year, Food Karma Projects created Meat Week NYC to support small livestock farmers upstate after Hurricane Irene tore through the region. Now post-Hurricane Sandy, we’re turning our focus to those in desperate need in the Rockaways.
Harry Rosenblum of The Brooklyn Kitchen/Meat Hook and other summer Rockaway Beach concession operators (Roberta’s, Rockaway Taco) are desperately raising urgent funds now for people in the Rockaways who have lost everything. Our meat will be purchased from Adirondack Grazers, a small co-op of grass fed beef farmers.
Among upcoming events, we’re committing all the ticket proceeds from our Modern Beefsteak & Spirits Celebration (Thursday, November 8th) to their efforts.
Please support the meat farmer and NYC establishments that have been struggling in the devastation from Hurricane Sandy. Great attendance at these events will help get local businesses back on their feet!
It’s time for carnivores to come together and celebrate sustainable meat! From November 3rd-11th 2012 NYC will celebrate all things beefy (and porky, lamby… oh, you get the idea). Celebrate local chefs, butchers and regional farmers by joining us for:
- Sara Bigelow of The Meat Hook will break down ½ side of beef from Adirondack Grazers Cooperative on Wednesday, November 7th at The Brooklyn Kitchen.
- Several meat-centric dinners including an all-beef dinner at Jimmy’s No. 43 (Monday, November 5th).
- Food Systems Network NYC’s annual panel “Sustainable Meat Distribution: Channels and Challenges” at Brooklyn Winery (RESCHEDULED for November 28th).
- Modern Beefsteak & Spirits Celebration! On November 8th, at Hudson Terrace join Time Out NY and guest chefs Mary Cleaver, Ian Kapitan, and others TBA, for:
- A walk-around tasting event, featuring food prepared by five chefs working with the ½ steer broken down earlier in the week at The Brooklyn Kitchen;
- 12 indie spirits curated by Gregg Glaser (Modern Distillery Age);
- Craft beer and live music from SisterMonk!
- For an additional donation, take the Joios Blind Tasting Challenge!
- East Village Meat Market will be sampling cooked/smoked meats on Saturday, November 10th.
- The Stone Barns Center for Food & Agriculture in Pocantico Hills, NY, will conduct several sustainable-meat-related tours on November 3rd-4th and 10th-11th.
- General meat demos at places such as Union Square Greenmarket, Brooklyn’s The Meat Hook, and Dickson’s Farmstand Meats, among others.
- Beginning November 12th, Food+Tech Connect presents “Reimagine, Prototype & Build the Future of Meat.” Join the online conversation, “How can information and technology be used to hack (or reimagine) meat?“
One of the key events of Meat Week NYC will be working with Adirondack Grazers Cooperative, a co-op of grass-fed beef farmers in Washington County, which will be bringing meat to several of the events including Modern Beefsteak & Spirits.
We’re happy to announce that two small farms will be sourcing pork and rabbit for the upcoming Meat Week NYC events.
Cascun Farm is a family run farm that strongly believes in providing their customers with the same high quality, all natural food they feed their own family. Cascun raises pastured chicken, turkey and goats as well as all natural rabbit. The chickens, turkeys and rabbits are processed on the farm, in Cascun’s own NYS inspected 5A processing facility. Cascun Farm takes pride in being able to control the quality of their chickens from day old chicks until the time they reach the customer’s table. The custom made feed used on the farm comes from a local feed mill that is non-medicated and has no animal by products. Cascun Farm’s animals are not given antibiotics or growth hormones, and the pastures are never sprayed.
Clawhammer Farm is located in Lisle, NY, at the northern tip of Broome County. The farm’s 30 acres were once part of a large dairy farm; over the years it has been parceled out into smaller plots. In country-talk, Clawhammer Farm is known as a “hard luck” farm, since it is situated almost entirely on a hill and swampy valley. The pigs are heritage crosses (mostly Hampshire/Large Black/Duroc/ Tamworth) rotationally grazed on pasture and offered corn, soy and whey in addition to everything they find on their own. Clawhammer maintains its own breeding herd and almost always has a litter of piglets running around. All of Clawhammer’s animals are antibiotic- and hormone-free.
In celebration of the farmers, markets, and chefs who bring sustainable meat to our tables, Meat Week NYC (November 4th-10th) will feature tastings, parties, butchering and cooking demos, market tours, panels, and much more. As a preview to NYC Meat Week, Slow Food NYC will be producing Women Know Pigs, on October 23rd at 6 p.m., bringing together a woman pig farmer, a woman butcher, and a woman chef talk about the swine they’ve known working in traditionally male-dominated professions. Join pig farmer Becky Mumaw of Clawhammer Farm, butcher Sara Bigelow of The Meat Hook, and Chef Julia Sullivan of Haven’s Kitchen (where the event will be held), for a fun and delicious, educational event.
Half a humanely raised, heritage breed pig will be butchered for practical education and the other half will be prepared for gustatory enjoyment. The pig will be accompanied by local wines selected for the occasion. The butchered cuts will be auctioned at the end of the evening for taking home (cash, checks, and credit cards accepted).
Proceeds from Women Know Pigs will support the programs of not-for-profit Slow Food NYC, including the Urban Harvest program of good food education for New York City kids at schools in the South Bronx and Harlem, on the Lower East Side, and in Brooklyn and at a summer urban farm in East New York. More than 1,000 kids learn about the importance of good, clean, and fair food to their health and well-being, the health of their families and communities, and the health of the planet.
Haven’s Kitchen is located at 109 West 17th Street (between 6th & 7th Aves.), and tickets can be purchased here.
Food Karma Projects is happy to announce its first big meat event of 2012: A Brisket A Brasket returns on Monday, February 27th, this year renamed to Brisket King of NYC. We’ll be crowning the winner at a larger venue (Santos Party House at 96 Lafayette Street). After the success of last year’s subdued affair, we are pulling out all the stops with 10+ chefs and farms/food purveyors, including Thomas Perone (Joseph Catering), Will Horowitz of Ducks Eatery, Chef Jessica Wilson with High Point Farms (Trumansburg, NY), Chef Joe Dobias, Murray’s Cheese, Sam Ullman with Hudson Valley Harvest (NY State grass fed beef), Chef Emma Feigenbaum, Eric Johnson aka Mr. Bobo, Chef Robbie Richter, John Brown Smokehouse, The KitchenNYC’s Patrick Connolly, and additional co-host Jimmy’s No. 43. More chefs TBA.
Co-hosts, Gastropolis editor Annie Hauck and Food Network Kitchen’s Jake Schiffman, will help add a new special feature to this year’s event: artisanal spirits tastings curated by Modern Distillery Age. Plans are to have 5-6 local artisanal spirits, including Catskills Peace Vodka, Square One Organic Spirits, Dutch’s Spirits, Finger Lakes Distilling, Tuthilltown Spirits, Warwick Valley Winery & Distillery, and LiV – Long Island Spirits. Wine, craft beer and a cash bar will be available.
Of special note, “Brisket King of NYC” has attracted some of the top food authorities to serve as judges that will include Charles Granquist (Food Network special events), Cricket Azima (a judge at last year’s event), four-time James Beard Award winner Rozanne Gold, Mark Russ Federman of Russ and Daughters, Joe Distefano (a.k.a. Joey Deckle), Rev. Ciancio from Idle Hands Bar/BurgerConquest.com, Robin Maii (chef/professor at Kingsborough Community College’s culinary department), Chef Paul Denamiel (Le Rivage), and Peter Kaminsky (author of Culinary Intelligence: The Art of Eating Healthy [And Really Well]).
Winning chefs will get prizes courtesy of Anolon Nouvelle, Wüsthof and Microplane based on both the Judges’ decisions and People’s Choice awards.
The event runs from 6:30-10 p.m. and will include special Catskill Peace Vodka cocktails (a CPV Pickleback Martini Shot and a CPV “Bullshot” made with brisket juice from the event). A limited number of $55 tickets available now! A portion of the proceeds benefits New Amsterdam Market.
If you missed our Meat With A Twist party, you didn’t get to taste some amazing food/cocktail pairings. Worse yet, you missed WNYC’s Leonard Lopate announcing the first-ever Local Meat Hero Awards. The three recipients came from all over the country to be acknowledged.
First up was Daniel Hogan, of Heritage Foods USA, who has been key to getting policy changes enacted to benefit these independent meat farms, along with bringing more than $20 million into small, agriculture-related business.
Also receiving a Local Meat Hero Award was Dan O’Brien of Wild Idea Buffalo (outside Rapid City, South Dakota), who was quoted as saying, “There are many books written about the history of buffalo. They tell the story of the species’ rise to dominance of an entire continent; its subsequent fall from grace, and the beginnings of a comeback.” Dan has turned ranching into an environmental cause (which doesn’t mean his buffalo tastes any less amazing!).
Finally, Leonard introduced Chip Alleman, Chairman of the Board for both Glynwood and Local Infrastructure for Local Agriculture. Because the USDA requires use of one of its facilities, finding a USDA slaughterhouse that holds the same values as the sustainable meat community can be extraordinarily difficult. Chip and his colleagues have developed a unique and revolutionary modular mobile slaughterhouse, which they dub MHS: Modular Harvest System. In the spring of 2010, Glynwood and LILA launched the first mobile slaughterhouse to operate east of the Mississippi. Employing a pioneering design of four modules that come together to form a “mini processing facility,” the MHS is the first mobile unit of its kind. The MHS meets all USDA requirements — including for humane treatment of livestock — offering farmers the certification necessary to reach the broadest spectrum of markets in which to sell their products. It is a real-world model that demonstrates an innovative solution to address the acute need for accessible, humane, and high-quality slaughterhouses in the Northeast.
Congratulations to these Local Meat Heroes!