The Flavors of Fall

As we have recently moved into the unofficial autumnal season, we are starting to notice different scents, different menu items in restaurants… and different flavor profiles being present to add a different kind of season to our favorite meals.

meat, northfork, opinions, pairing, reviews, spices, sourcingGuest UserSeptember 17, 2019meat, pumpkin spice, spice, spices, nutmeg, clove, ginger, cinnamonComment

Back to the Farm… The History of Poisoned Chicken

Today we are going back to the farm… but not a nice one with rolling fields, happy grazing animals, and family members working hard to get by – no, we are going back to visit the idea of the factory farm because we uncovered yet MORE information you might not know about in regards to your factory farms and your chicken!

educational, farming, meat, protest, safety, sourcing, TGIFFGuest UserSeptember 13, 2019chicken, meat, farms, factory farms, safetyComment

An Introduction Perfect Pairings, Part II: Poultry

Welcome back! We talked about beef and steak pairings before, and a natural progression for us is to move on to pairings for different kinds of poultry. If you have not read our article on beef pairings, check it out! We are sure you will be thrilled with the opportunity to learn more about making your favorite meats even better!

meat, sourcing, TGIFF, opinions, educational, pairingGuest UserAugust 31, 2019poultry, chicken, turkey, pairing, beer, wine, service, foodComment

Inefficiencies of, and Obstacles to, Organic Farming

There are people that, as soon as they go into the market, the first that they look for is that white and green “USDA Certified” mark on their meat and produce. However, only about 1% of US farms are organic certified, so why are some people so worried about that label?

educational, farming, meat, research, safety, sourcing, organicGuest UserAugust 27, 2019meat, farms, farming, organic, USDA, certificationComment

Self-Policed Meat Inspections: A Disaster Looking for a Place to Happen?

While this topic sounds like a new Trump Administration move, this is a topic that has been tossed around for multiple presidential administrations. In short, the meat industry wants to police itself for safety and eschew the federal and state health inspections of meat. Is this a good thing, or does this pose a public health risk?

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