The original cookbook for grassfed and pastured meats that has become the classic go-to reference for the local food movement:"Farming is a world of its own," writes author and grass-based farmer Shannon Hayes, "tied more to the ebb and flow of nature than to the pulse of changing food trends." Take a passionate journey with The Grassfed Gourmet Cookbook through the lush, emerald-green fields of America's best pasture-based farms, where cattle, pigs, bison, goats, sheep, and poultry roam freely, eating what nature intended and acting on their natural instincts.In The Grassfed Gourmet Cookbook, Hayes details her own journey from farmer to foodie and back to the farm again. She lays out, in simple terms, the nutritional, environmental, social, and animal-welfare benefits of grass-fed foods and offers simple strategies for finding and preparing grass-fed meats and dairy products, as well as foolproof techniques for getting the most out of your purchases.Inside The Grassfed Gourmet Cookbook, you'll discover the unique flavors and distinct characteristics of foods that come from animals raised on pasture. You'll learn how meat and dairy products are meant to taste through a multitude of mouth-watering recipes, including Hayes's own and her favorites from other pasture-based farmers. Each recipe is carefully selected and tested, and geared toward home cooks who have a desire to eat healthy, home-cooked meals."One of the greatest joys of cooking and serving grass-fed meats and dairy is knowing that they come from farmers who have made conscious choices about stewarding the land in environmentally responsible ways, raising livestock in a humane fashion, and living their own lives in accordance with their values. Here you'll meet many of those farmers and have access to their favorite recipes. It's my hope that as you read their stories and savor their favorite dishes, you'll come to realize the magnitude of your decision to support them and their colleagues by making grass-fed meats and dairy your first choice." - Shannon Hayes, The Grassfed Gourmet Cookbook
WARNING: BLENDING AUTHENTICITY WITH JOY MAY AROUSE CONTEMPT.
Shannon Hayes writes and farms with three generations of her family on Sap Bush Hollow Farm in West Fulton, NY, where she grew up. The family raises all-natural grassfed lamb, beef, pork, and poultry. She holds a BA in creative writing from Binghamton University, and a Masters and PhD in Sustainable Agriculture and Community Development from Cornell.
Shannon is the author of three books: The Grassfed Gourmet, Farmer and the Grill, and Radical Homemakers. The latter two are published by Left to Write Press, a company that Shannon and her husband Bob started as a way to enable them to live in Schoaharie County without having to sell-out to corporate media.
Shannon's essays and articles have appeared in myriad regional and national publications, including The New York Times, The Boston Review, and Northeast Public Radio. Hayes' quirky lifestyle, her controversial attempts to live a life of personal accountability and sustainability, and her current research and writings about homemaking as an ecological movement have landed her and her family on the pages of the New York Times, Brain Child Magazine, Lancaster Farming, Small Farm Quarterly, Hobby Farm Home Magazine, The New York Times Magazine, The Atlantic, National Public Radio, American Public Media, Grit, Yes! Magazine, Elle Magazine, the national newspapers of Germany, Turkey and Canada, Arab News and the Pakistan Observer.
Shannon currenly blogs for Yes! Magazine, and her books are available through most conventional channels, as well as directly from the author at RadicalHomemakers.com and GrassfedCooking.com.
Shannon's newest book, Long Way on a Little: An Earth Lovers' Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, is due out from Left to Write Press in 2012. Left to Write Press is distributed by Chelsea Green.
Contact Shannon Hayes directly through shannonhayes.info to learn more about her upcoming event schedule or to discuss speaking fees and scheduling.
Selected previous venues:
ACRES USA
American Dietetic Association National Conference, Philadelphia, PA
Citizens Alliance for Responsible Ecofarming, Lancaster, PA
Cornell University
Eno-Terra Restaurant, Kingston, NJ
GRAZE-Fest Alabama, U.S. Grassfed Society
JUST FOOD
Mansfield University
New York City Watershed Agricultural Council Farm to Market Conference
New York State Grasstravaganza Annual Conference
Northeast Organic Farmers Association-NY Annual Conference
Northeast Organic Farmers Association-VT Annual Conference
Organic Valley Kickapoo Country Fair
Rocky Mountain Sustainable Living Association
State University of New York at Albany
State University of New York at Cobleskill
State University of New York at Oneonta
Vermont Grassfarmers Annual Conference
Virginia Independent Farmers and Consumers Farm-Food Voices annual meeting
Whole Earth Center, Princeton New Jersey
Williams College
Wisconsin Graziers Annual Conference
Weston A Price Foundation
