Let the Festive Feast begin!
It's a time to reflect on what binds us together and, as we tuck in to the bounty of the season, what binds us to the land that feeds us and on which we depend.
Adam Danforth whole animal and flavour masterclass
It was a privilege as well as invigorating and fun to spend time with such a clever craftsman and a butcher who is so closely aligned with our own way of thinking.
Slow Meat Symposium 2018 report
Food is a celebration - we will win hearts, minds and stomachs by concentrating our efforts on reinforcing the joyful and positive power of food to bring people together.
Celebrating Sommerlad Chickens
We've been supporting and selling Sommerlad Heritage Chickens since December 2014 and, each time they arrive, we do a quiet little celebratory dance.
Pastured pork is hard to find
The only thing I insist on is that my salami is made from slow-growing, pasture-raised pigs and, let me tell you, this is harder than it should be. Think about it this way.
Mr Bone's road trip days 1 & 2: South West Slopes, NSW
Last Sunday, Mr Bone set off on a road trip to visit seven or eight farms starting in the Riverina, up to Orange and back through Mudgee. This is the first report from that trip covering three farms and we'll be posting more as he goes.
Feast and famine - 18 months in the life of Gundooee Organic Wagyu
Feast, because we're offering sensational, 6 week dry aged Gundooee Organic beef prime cuts. Famine, because the fall out from last February's devastating bushfires compounded by drought continues.
Plate to Paddock - consumers as change agents
Two interesting newsletters came across our desk this week which, on the heels of our fruity rhapsodising about the beautiful carcasses, made us think about slaughter.
Kiss off-piste! No Grasslands Sommerlad poultry this week...
Ok, I admit it. That headline was a craven attempt to get you in. But Brian Kiss from Grasslands Poultry did actually go off-piste and this is a serious story about the challenges farmers have to deal with in their efforts to supply us with the gorgeous food we eat each week.
We're proud to be slow: a rare offering of 3-4 year-old Gundooee Organic Wagyu
For almost a decade we’ve been receiving monthly deliveries of whole bodies of Rob Lennon’s excellent, two to three year-old organic Wagyu beef from Gundooee Farm, near Dunedoo, NSW. But two weeks ago, two 10 year records were broken.
Our first delivery of Sommerlad Chickens
Ever since we started Feather and Bone as a provider of sustainably-raised, rare breed produce, we've been searching in vain for heritage meat chooks to source and sell.
The mystery of the anonymous farmer
There isn't a single farmer engaged in genuine free range livestock production on this wide brown land or in the seas by which it is girt that isn't proud of their work and who wouldn't want their name or brand on the label of their product.
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