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We are proud to introduce our newest and rarest olive oil variety: Hacienda Queiles from Navarra, Spain and we were thrilled to have Steve Jenkins (Olive Oil Jones) and Chef Jonah Miller (Huertas) in our warehouse studio to taste it! Watch them taste, smell, and respond to Hacienda Queiles' oil made from 100% early harvest arroniz olives, a local variety from Navarra, Spain rarely seen as a monocultivar.
We are proud to support many younger farmers including Jed Greenberg who in his 30s is taking on the monumental task of becoming the protégé of famed farmer Frank Reese, the Godfather of American poultry. Jed now raises guineas and chickens from Frank's breeding stock on his New Jersey farm! His heritage chickens are available for delivery FRESH the week of June 5th, 2023.
Rolo’s is the very definition of a great neighborhood restaurant. Rolo’s is located on a quiet block in Ridgewood, a neighborhood that sits on the border of Brooklyn and Queens. The restaurant is surrounded by large bay windows that are perfectly integrated into the space and this beautiful building has been landmarked by the City of New York.
Learn how to truss and roast a whole heritage chicken! Standardbred chickens are slow-growing and pasture raised to 16 weeks, more than double the industry standard. Each chicken is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin. Whole Heritage Chickens are now available Fresh for preorder to ship for delivery the week of June 5th, 2023. This is a groundbreaking development for the heritage meat movement and the cause of biodiversity in food because our collaboration works towards preserving (and eating!) poultry that are on the brink of extinction.
It is International Breeds Week and that is an exciting time for us. When we started 20 years ago our mission was to preserve heritage breeds and rare breeds by eating them, to increase their population counts and thus promote biodiversity — a mantra we learned from Slow Food and its founder Carlo Petrini.
Terroir is land communicating with food. Têtoir reflects people and culture. It is, in part, the accumulated skill sets of creative people, but also the power of a locus, for whatever reason, to attract and breed artisans and artists. Têtoir is a word we made up, from the word tête, which is French for head. Têtoir is similar to terroir — what terroir is to the earth, têtoir is to the mind. Waitsfield, Vermont, nestled in the beautiful Mad River Valley, is high in artisan cheese and dairy têtoir.
"We are always seeking hormone-free, well exercised, good-tasting meat. (We like some of our local suppliers, too - gotta support one's community). As former small business owners, we respect and try to support small operations whenever possible. That you ship is SO great. We are thankful we found you! Food gifts are my favorite (to give and receive). Who wouldn't love a coupla chops or two? And honestly, I love your 'loyalty gifts'" — Cara
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