Pork Report: Whole Hog Sustainability Click here for a printable PDF version. Poster Person 2010-06-10T14:10:58+00:00 March 11th, 2009|CC Publications|2 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedinRedditGoogle+TumblrPinterestVkEmail About the Author: Poster Person Related Posts New Sustainable Food Report: It All Comes Down to Grain New Sustainable Food Report: It All Comes Down to Grain Aw shucks: oyster culture from water to raw bar. Aw shucks: oyster culture from water to raw bar. The straight answer when sourcing salmon? It’s complicated. The straight answer when sourcing salmon? It’s complicated. All About Heritage Turkeys All About Heritage Turkeys Endangered Foods of the Gulf South Endangered Foods of the Gulf South 2 Comments Jennifer Cohen January 13, 2009 at 7:18 pm As an owner of Briggs Heritage Farm, we are exploring whether there is a demand in the New York metropolitan area for pasture-raised pork (acorn or apple). Our farm is close to Manhattan and we currently have pasture-raised, natural (and happy)Black Angus beef cattle. I am a member of the Chefs Collaborative. Our goal is to partner with chefs to raise beef and possibly pigs in a local and sustainable way having the animals grass fed on our 400 acre farm. Please keep me informed of any forums or meetings that you may have regarding the topic of pork. Thank you. Jennifer Briggs Owner Briggs Heritage Farm Richard Kitos January 13, 2009 at 10:00 pm interested in expanding my pork knowledge Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment.