In the News

Items of Interest in the Organic World

Antibiotic Resistance and Food Safety
Source: Centers for Disease Control & Prevention

September 5, 2018

While many foodborne infections are mild and do not require treatment, antibiotics can be lifesaving in severe cases. Antibiotic resistance compromises our ability to treat these infections and is a serious threat to public health.

Salmonella and Campylobacter, two of the many bacteria commonly transmitted through food, cause an estimated 410,000 antibiotic-resistant infections in the United States each year.

This article provides an overview of antibiotic resistance, how it connects to food safety, and what you can do to protect yourself and others from foodborne illness.

 [read the full article]

How Safe Is Your Ground Beef?
Source: Consumer Reports

September 1, 2015
by Andrea Rock

If you don't know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria.  You okay with that?

The American love affair with ground beef endures.  We put it between buns.  Tuck it inside burritos.  Stir it into chili.  Even as U.S. red meat consumption has dropped overall in recent years, we still bought 4.6 billion pounds of beef in grocery and big-box stores over the past year.  And more of the beef we buy today is in the ground form - about 50 percent vs. 42 percent a decade ago.  We like its convenience, and often its price.

The appetite persists despite solid evidence - including new test results at Consumer Reports - that ground beef can make you seriously sick, particularly when it's cooked at rare or medium-rare temperatures under 160° F.  "Up to 28 percent of Americans eat ground beef that's raw or undercooked," says Hannah Gould, Ph.D., an epidemiologist at the Centers for Disease Control and Prevention (CDC).

 [read the full article]

In The Kitchen: Local farm crosses state lines
Source: The Princeton Packet

September 6, 2012
by Faith Bahadurian

Simply Grazin' organic farm owned by Mark and Lynne Faille, is expanding.  In addition to their rented farmland on Route 206 in Skillman, they now own land in Virginia and New York.  The farm's meat is sold in Whole Foods Markets from Maine to Virginia; McCaffrey's Markets; and served in top restaurants.  Simply Grazin' also has a program where farm members get discounts on the meat they buy.

Regulations require that meat sold at the farm must be sold precut and frozen; however, at its new store, Mallery's Grazin' Meats, on Route 518 near the Blawenburg corner, different regulations apply and it can now sell beef, veal, pork, and poultry, all raised in Skillman, cut to order.

A glass wall next to the meat case allows customers to see the store butcher, Mike Catana, and his staff at work.

Farm fresh eggs are available, and sandwiches and panini are coming soon, along with organic milk and butter.  Vegetables from Muth Farm, and Kerr's Corn (a favorite of local chefs), are already available.  Simply Grazin' also makes jerky, hot dogs, and sausage, including Mr. Catana's own favorite, sausage with parsley and cheese.

His advice for cooking grass-fed meat cuts: "Keep it simple.  The meat is the star.  I like to use salt, pepper, and maybe garlic, in order to take full advantage of the flavor."

He used to sear his meat on the stovetop and finish it in the oven, but now he's hooked on grilling, after being given a grill as a gift.

While I've chosen the recipes below from cookbooks focused on pastured meats and "green cooking," of course you can use any recipe at hand.  But keep in mind some basic advice for cooking the leaner, more muscled meat that results from animals that roam.  Dry-heat cuts, like steaks and chops, need less time to cook.

Avoid very high heat that can make muscles seize up.  More forgiving cuts, the ones we braise with wet heat, can be handled as you would regular meat.  Don't overcook pork, either; the USDA recently ruled that it is now safe to cook pork to 145 degrees (rather than 160-165), which is just about when it tastes best.

Skillman Farm Market & Butcher Shop
1932 US Highway 206
Skillman, NJ 08558
Phone: 609-300-3350
Store Hours:
Friday: 10am to 6pm
Saturday: 9:30am to 3pm
Sunday: 9:30am to 3pm
Closed Monday - Thursday
closed now
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