June 6, 2010 by Debra.

Yellow House Farm is taking pre-orders for Narragansett turkeys — reserve one now for the holidays!

Yup, it’s that time of year again. The turkeys are a’hatchin’ and just about everything else along with ‘em. It’s always exciting to announce Narragansett turkeys. They are such an important part of New England culinary history. Your support enables our breeding program, which is of great benefit to this breed in our region.

Follow this link for ordering information: TURKEY!

To learn more about heritage breeds, here’s an interview with Yellow House Farm from NHPR’s recent series, “Eating In: New Hampshire’s Food Supply”: Hailing Heritage Poultry in New Hampshire (audio and transcript)

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June 6, 2010 by Debra.

Our supply of healthy, sustainable, locally-produced meat depends on having access to small, community-based processing plants. In a one-size-fits-all proposal, new rules pose a threat to the continuing existence of these small and very-small USDA-inspected plants. The deadline for comments has been extended to June 19th — your opinion matters! Via MOFGA:

The USDA Food Safety and Inspection Service has proposed new rules that would require all slaughter facilities to do more testing of their product before moving it to market. This will add costs to local meat processing. See a related USDA press release. See a recent article on this subject that appeared in The Atlantic. Your comments in support of flexibility for small processors can help make a difference.

 

Comments are due on June 19th (extended from April 19th due to great interest from the public). Comments should be submitted via email to: DraftValidationGuideComments@fsis.usda.gov or via U.S. mail to: Docket Clerk, USDA, FSIS, Room 2-2127, 5601 Sunnyside Avenue, Beltsville, MD 20705.

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