Which is better?

The Stew: Organic and pasture-raised eggs face off in taste test:

Tip o'the hat to Ted on the link

"So for pure flavor, I would go with pasture-raised eggs from a farmer with whom you have, ideally, developed a relationship. Some will tell you their breeding practices and even let you visit the farm. But for those who want to know that their hens are vegetarian fed on all-organic feed, organic is still the way to go."

Ted Cizma reports on a "Wooly" Pig

Check it out over on Up North Foodies:

Our first Mangalitsa pig

Contact staff to get your order in.

We love it when our clients get praise

Martha’s Leelanau Table

Institute Daily : Janice Benson: Cookin’ with Martha!

So true So true

From Timothy Young :

"Making commitments generates hope. Keeping commitments generates trust." ~ Blaine Lee

Just say Cheese

As we expand our cheese offerings here at CCF, we thought that the following is pretty timely.

Read transcript or listen to the broadcast/podcast.

'Chronicling' The Craft Of Cheesemaking : NPR:

"Can chemistry explain what makes Stilton stinky and goat cheese gooey? Liz Thorpe, vice president of Murray's Cheese in New York and author of the new book The Cheese Chronicles, talks about the science and business of making cheese in America."

An interesting discussion

While we at Cherry Capital Foods focus on the local market, roughly a 100 mile radius around Traverse City, there are many factors to consider.

You may want to take a few min to read, or to listen to this:

Sizing Up Sustainable Food : NPR

Here in NW Michigan, we are lucky to have a large variety of choices.