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A Taste of the Past - Episode 16 - Jake Dickson

First Aired - 04/08/2010 12:00PM
Download MP3 (Full Episode)

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A Taste of the Past Introduction: Jake Dickson (15:19)

Tags:

Linda Pelaccio, A Taste of the Past, Edwards Ham of Surry Virginia, www.edwardsvaham.com, Jake Dickson, Dickson's Farmstand Meats, butcher shops, traceable meats, sourcing meat, directly from small family farms in New York State and Connecticut, everything is done in house, Gabe Ross, farmers markets, people are hungry to learn more about the food they eat, sustainability, there used to be butcher shops on every corner in New York, slaughterhouses, each animal is different, lambs, Easter Sunday, humane treatment, the consumer is getting a higher level of scrutiny, one animal at a time, food safety, animal handling, traceability, USDA, the term natural didn't mean much in the industry, no feedlots, no hormones, no antibiotics, vegetarian diet, heritage breeds, Russian Red Wild Boars, Large Black, Berkshire, pasture raised pork, commercial varieties don't do well on pasture, older stock thrive on grass, Patrick Martins, Heritage Foods USA, grass fed grass finished,

Jake Talks About The Traceable Meat Business (16:59)

Tags:

how did Jake get started, entrepreneurial attitude, Jake quit his job and worked on a sheep farm in Ithica New York, Masters of Meat, eye opening experience, Michael Pollan, industrial or ideal, Joel Salatin, there is a lot in between, price points for sustainable meat, Americans spend less on food than any other country, wholesale, retail market, the margin is needed to pay the farmers, there is a processing problem in the Northeast, unfamiliar cuts, Chelsea Market, the meat industry has dumbed down the cuts available, consolidation in the meat industry, elimination of neighborhood butchers, nose to tail, whole animal butchery, Madani Halal, live poultry market, more butcher shops will be better for everybody, www.dicksonsfarmstandmeats.com,

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