Our Food Heritage in Pictures

By / Photography By Kimberly Peck | July 01, 2015
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Ribs from local butcher

The American people as a whole are far removed from their own local foodsheds. It is rare for an everyday person to know exactly where their food comes from. Even rarer still to raise their own pigs, goats, or sheep; a practice still commonplace a century and a half ago. A culture that, we fear, has replaced the love and trust we once held for our neighbors.

Prepared meat

On the Seacoast many of our neighbors are farmers, bakers, chefs, butchers, and food artisans.

We decided to document those people. People who have decided to devote their professional lives to a craft, and a way of life, rather than the next paycheck. Moxy, Brandmoore Farm, Stages at One Washington, Maine Meat Butcher Shop, and Elevage de Volailles all partake in a modern view of anachronistic practices. From full animal butchery, to unfettered foraging by livestock, to raw milk, they share a common a commitment to slowing down and being accountable.

These professionals are but a small glimpse of the bioregional food potential on the Seacoast. To survive indefinitely, they require a trust unprecedented in this modern age, and the commitment of their community.

This is our foodshed heritage.

Cow
Ducks
Cattle
Butcher
Holding meat
Holding milk
Holding duck
Maine Meat

“I don’t believe in New Age philosophies or re-inventing the wheel. At the same time, the “happy meat” definitely has something to it.”
- Jim Czack of Elevage de Volailles

“You work with them for hours a day and get to know their personalities. We haven’t brought many to the butcher shop, but have had to cull a couple. It is hard. It’s a harder process. They’re around a lot longer. It’s important to recognize that it’s a part of the agricultural cycle of things. We try to give them the best quality of life while they’re here and appreciate them as much as possible.”
- Rebecca Moore of Brandmoore Farm

Beef Cuts
Chicken
Meat closet
Whole Animal Butchery
Meat Cut
Rabbit

“We serve the rabbit in a crispy way, with approachable things. Pairing with a food that people already trust and would seek out. In May, that was fiddleheads.” “The rabbit in fact has become very, very popular. We keep trying different things. And we do away with menu items that don’t work.”
- Chef Matt Louis of Moxy in Portsmouth, NH

Jackson Casey of Stages at One Washington
Matt Louis

“One of the first unique things we tried to incorporate was pigs feet. It’s pushing the line more than pork tenderloin. After the feet we started asking ourselves if we could use the head, the heart - how far could we go. The rabbit and goat wrap into that. The menu has to be balanced as a whole, and it wouldn’t work if those were our only offerings.”
- Chef Matt Louis, Moxy

“Go to the farms. Look how your animals are being raised. You get a better appreciation.”
- Jim Czack of Elevage de Volailles

Article from Edible New Hampshire at http://ediblenewhampshire.ediblecommunities.com/food-thought/our-food-heritage-in-pictures
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