Using the Whole Animal -- A Delicious Way to Close the Loop

I feel incredibly lucky to have connected with a group of like-minded artisanal food producers. Today is the beginning of the 2015 farming season for me and just want to pinch myself sometimes to make sure I am not dreaming -- I get to grow premium organic crops on organic Knickerbocher loam AND I get to work with people like Rachel Mamane. One of my goals for this year is to be producing artisanal shoyu, miso, tofu and pickled bok choy from my crops.

Rachel is years ahead of me. She pioneered bone broths and stocks done from single, traceable farms. Though they don't mention it in the mini-doc linked here, one of her source farms is Grazin Angus Acres, which is the first Humane certified beef producer in our area. Her success nourishes my inspiration.

A peek at how she makes her stocks and where they come from:

http://foodcurated.com/2012/10/the-queen-of-flavored-water-brooklyn-bouillon/

Happy gardening/farming and cooking to all!