Field Trip: The Meat Market

Right around the time that Jake started to seriously consider training as a butcher, he began to hear buzz about a guy in Great Barrington who was raising money to open a butcher shop. That guy was Jeremy Stanton - that's right, Sean Stanton’s brother - a successful Western MA chef and entrepreneur. 

With his curiosity peaked Jake introduced himself to Jeremy at a local summer pig roast and got the scoop directly. He found out that Jeremy planned to open a full shop that would sell only local-pasture raised, particularly heritage breed, animals. The shop would also house an industrial kitchen where he could make fresh sausage, smoked meats, dry-aged beef, charcuterie, stocks and frozen-cooked meals. Additionally, the shop would serve as the base for Jeremy's already thriving company Fire Roasted Catering, which specializes in preparing and serving local pasture-raised whole pigs, lambs and chickens as well as steam-boat roasts (the entire hind leg or round of beef), all over wood-fires. It sounded truly amazing!

After raising enough money through the principals of Slow Money, Jeremy opened The Meat Market this fall. And man, oh, man is it beautiful! Outfitted with simple ceramic tile, glass, wood and stainless steel, it's a bright, clean but traditionally rustic space that feels refreshingly contemporary. The shop has a freezer full of frozen food, a case of charcuterie including ham, bacon, pate, and sausages, and of course a full case of chicken, beef, pork, and occasionally lamb. Jeremy also stocks a selection of local produce and specialty food products, so you can walk away from the shop with all the fixings of a simple, delicious meal.

Through the airy space, customers can watch Jeremy and his team bustling to break down animals, call local farmers, make stocks, and offer suggestions. They butchers are friendly and prepared to tell you how to prepare any cut, as well as which farm the meat comes from. Right now you can sit at a counter and eat soups, stews, and a few other delicious treats and soon Jeremy plans on having a small menu of meat-based dishes and a small seating area. 

It's been such a thrill to watch Jeremy open up this inspiring shop. On a small, maybe selfish, level it has completely opened up our Berkshire shopping options. But The Meat Market's real contribution is much farther reaching. It has created a stronger support system for the local farmers who are doing such fantastic work - and a more direct route to customers' stomachs. 

Field Trip: Cuba Cheese

On our last trip to Western New York we decided to take an afternoon food tour. Silka grew up in an area that has active dairy scene- the two biggest claims to dairy fame being Cuba Cheese and Friendship Dairy- so one of our priorities was a stop at the famous Cuba Cheese Shoppe. 

While we've always thought of Wisconsin as the home of American cheese (not that gross "cheese stuff"- we're talking real Cheddar here), Cuba was actually the heart of the industry until the mid-twentieth century. Fun fact: from the late 1800’s till the mid-1900’s the price for the world's cheddar was established in a weekly meeting here. 

At the Cuba Cheese Shoppe we found a variety of wax-coated aged Cheddars plus a bunch of flavored cheeses and cheese spreads (not our style, but we get it). The store also features regional treats like salt-rising bread (our favorite thing ever), Amish canned vegetables and a ton of maple sugar treats. 

After many a taste test, we still love the classic cheese curds the most. A byproduct of making cheddar, the curds have a salty taste and chewy texture that is a perfect snack... one that almost never lasts us the car ride home.