I had a wonderful dinner at Green Valley Grill last night with my wife Debby and Ann Matthews. I ordered pork chops and was astounded by their texture and taste. They were from the Niman ranches and thus organic, free-range meat. That makes a big difference.
Ann sent me this article and I pass it onto you. It shows what can be done and what people are demanding.
There also are vendors of free-range meat at our local farmer’s market; I know this is true of Greensboro’s curb market and the Triad Market. You can buy chicken and pork, and possibly beef and lamb.
When Slow Food published a Local Food Guide this Fall, 2005, you will have a better directory of sources for good food. Until then, please share on this list-serve, your favorite sources of good meat.