If We Are What We Eat, Shouldn’t We Prefer Happy Animals That Have Been Treated Well?

     The ingenuity of some of the people involved in agriculture in Sonoma County amazes and pleases me.

     Recently, much of my amazement has been triggered by Marissa Guggiana and Sarah Domke, two young women full of not just vision and enthusiasm. They also have demonstrated the ability to bring their visions to life.

      The most recent inspiration is the Local Meat Bazaar, happening on Monday at the Sonoma Direct Butcher Shop.

     The Bazaar (such a great thing, this word) is a gathering of growers and ranchers who are offering their meats for advance purchase either direct from the ranchers or through Sonoma Direct.

      There will be plenty of opportunity for chefs and retailers to talk with the ranchers about their husbandry practices, information customers want these days.

      There will be a nose-to-tail tasting, with local chefs preparing cuts of meat considered unusual (though not, of course, by the animal). There will be special deals on “Recession Cuts,” too, just the sound of which makes my mouth water. As you know if you are an adventurous eater, some of the most delicious cuts--cheek meat, tongue and kidney, to name a few--are neglected because of the legendary squeamishness of Americans.

     This event is part of an on going effort to connect ranchers with both chefs and retailers to increase the visibility and the availability of locally raised meats, a connection that can go a long way towards keeping our ranchers economically viable, which in turn keeps Sonoma County at least somewhat rural.

     One way to be involved--an important way, as the chain of our local food shed is incomplete without you--is to let your market manager (and your favorite chefs) know that you want both local meats and accurate information about how the animals are raised.

     And if you’re interested in those delicious but hard to find cuts--lamb’s tongue, for example, one of my favorite things in the world--ask! If a store or restaurant can sell it, they will offer it.

Michele Anna Jordan