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Chelsea Market
75 9th Avenue, New York, NY 10011 (map this)
T: 609-647-4842
www.dicksonsfarmstand.com
WHAT:
Supplier of locally and naturally raised meats.
WHY:
Jake Dickson believes in only using small scale, environmentally conscious farmers who are producing healthy, delicious artisanal meats in New York State.
Why should you buy your meat from someone with a background in marketing and finance? Because he actually cares how the meat is handled, all the way from the pasture to the slaughter house. Unsatisfied to just purchase large scale, poor quality meat, he wanted to have an impact and provide New Yorkers with an alternative. With admittedly little more knowledge than "The Omnivore’s Dilemma," he gained hands-on appreciation of the meat industry by working on multiple farms, in a butcher shop, and at a small slaughterhouse.
His goal for getting meat from the farm to the table, via his store, is to keep it as local as possible. He has picked out farms and slaughterhouses that meet both his philosophical and geographic criteria. This criteria includes:
- Heritage breeds
- grass-fed
- organic quality
- sustainable land use
- humane handling practices.
In fact, the entire supply chain must be within 400 miles. But beyond these requirements, let’s be honest, the meat has to taste good. And from our experience it does.
Dickson’s Farmstand Meats is scheduled to be opening a store in the old Frank’s location in Chelsea Market later this month. Jake is very friendly and willing to answer questions, provide recommendations, and tell you all about the meats, in however much detail you would like.
For Jake Dickson's restaurant recommendations, read more here.
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- Why Cooking Matters
Dan Barber on why we're just going to have to learn how to cook. - St. John TV: Fergus & Pig's Head
Tim Hayward from The Guardian & Fergus Henderson of St. John's prepare a pig head. - Food Art: "Offal Taste"
Photo series by Stephanie Diani. - Joe Yonan & Eric Rippert
Everything goes better "Avec Eric." - The Next Crash: Cupcakes
Death of the cupcake bubble. - Welcome Bakers
New York Baker's Meetup - Ice Cream Gyoza
Making your own Japanese dessert. - 2nd New York Baja Fresh
A new Baja Fresh opening on Broadway at 40th Street.
DRINK
- Manhattan Cocktail Classic
Tickets on sale for the Fall Preview on October 3rd and 4th. - Last Call For Traditional Pint Glass
For satefy reasons, search begins for alternatives. - Pairing: Oregon Pinot & Pork Chops
A mess of pork chops with Dijon dressing.
NEWS FEED
- What's Tom Mylan Doing Next?
Where's the butcher from Diner going next? - John Dory Closes
Reviews don't get you everything, they say it was the location. - So What Heppended To The Fish?
Where did John Dory's fish go? - Join Slow Food
Join Slow Food USA at whatever price you can afford.
- Spain Updates: Barcelona & The Basque Country
As we travel around Barcelona and the Spanish Basque region, look for updates and recommendations. - Stumptown Coffee & Breslin at the Ace Hotel
Looking forward to checking out both Stumptown Coffee and Breslin at the new Ace Hotel on West 29th Street.
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