Knowing Your Food Makes For Popular Vacations

DELHI, NY (07/06/2010)(readMedia)-- With the popularity of recent movies such as "Food Inc." and the writing of Michael Pollan with his book "Omnivore's Dilemna" it's no wonder folks are wondering more about where their food comes from. This trend is extending itself to people seeing themselves not only growing their own food, as in vegetables and fruits, but in raising and slaughtering their own food, as in protein. The Catskill Mountains is a meat growers paradise, as can be seen on a number of sustainably managed farms starting and surviving here.

One of the first to make this transition from dairy to multi-breed, was Stone and Thistle Farm in East Meredith - the western foothills of New York State's Catskill Mountains. Stone and Thistle Farm is small organic, grass-fed livestock farm, manager for over 20 years by owners Tom and Denise Warren and their children. They have been raising livestock on pasture, including beef, pigs, poultry, lamb, goat and rabbits. This year they added a B&B suite to their offerings and have started a series of workshops mid-week in the summer. Names for the series are still being created and voted down, as the sensitive business of raising and slaughtering animals it taken seriously here.

For those intrepid souls who want to understand the process from birth to bones, one Wednesday a month, from 8 am to 8 pm, at a cost of $125 per person – they will be able to. The price includes lunch and dinner, and a minimum of ten students is required to conduct a class (refunds promptly provided if the class is cancelled). Reservations can be made by calling 607-278-5800 or emailing warren@stoneandthistlefarm.com. Here is the class schedule:

Pullet to Pot – Wednesday July 14th

Broilers are raised from day old chicks that arrive via post to eight-week old chickens or broilers grown on pasture. See the different phases of raising chickens from critter proof chick pens to free range on pasture. The full-day experience includes intensive hands-on learning about raising chickens on pasture, slaughtering chickens en plein air and preparing and a whole chicken for roasting or the crock pot or breaking down the chicken for sautéing, grilling or baking. A chicken inspired lunch will be served. In Fable, the farm's restaurant, participants will work together to prepare dinner using all parts of the chicken. Dinner will be accompanied by the seasonal dairy and produce raised and harvested on the farm.

Rabbit to Roaster – Wednesday August 18th

Rabbits are caged raised during kindling and transferred to pasture cages at weaning. See the rabbitry and pastured rabbit cages. Learn how to raise rabbits on pasture. Learn how to slaughter rabbits and break down the rabbits into parts used for stewing, braising, sautéing and grilling. A rabbit meat inspired lunch will be served. In Fable, the farm's restaurant, participants will work together to prepare dinner using all parts of the rabbit (including the liver and kidneys) Dinner will be accompanied by the seasonal dairy and produce raised and harvested on the farm.

Lamb to Plate - Wednesday September 15th

Lambs are born on pasture in May and are ready for slaughter in three to six months. Learn how to raise lambs on pasture, including lambing, pasture rotation, butchering and preparing lamb. The full-day experience includes intensive hands-on learning about raising lambs on pasture and getting lamb from the pasture to the plate. A lamb inspired lunch will be served. In Fable, the farm's restaurant, participants will work together to prepare dinner using all cuts of lamb. Dinner will be accompanied by the seasonal dairy and produce raised and harvested on the farm.

Piglet to Platter – Wednesday October 13th

Heritage breeds of pig – Berkshire and Tamworth are raised on the farm in the pasture and woods year round. Experience pork on pasture and learn about farrowing, pasturing, butchering and preparing pork for the spit, crock pot or grill. The full-day experience includes intensive hands-on learning about raising pork on pasture and getting pork from the pasture to the platter. A pork inspired lunch will be served. In the farm's restaurant, Fable, participants will work together to prepare dinner using snout to tail cuts of pork. Dinner will be accompanied by the seasonal dairy and produce raised and harvested on the farm

Overnight accommodations are available at Stone & Thistle Farm Stay and B&B www.stoneandthistlefarm.com. A suite, including private bath, bedroom and library is available overnight or for extended farm stays. Harmony Hill Retreat Center's tree house yurts and chalet offer another lodging choice, just up the road - visit www.harmonyhillretreat.com for photos and rates.

Other offerings at Stone and Thistle include Kortright Creek Creamery, the farm's organic goat dairy, which milks over 50 goats and produces bottled organic, grass fed goat milk and organic goat milk yogurt. The on Farm restaurant Fable – a Farm to Table Dining experience serves a seasonal, prix fixe five course dinner with harvest table seating in the farmhouse's modern addition on Saturday nights and brunch, along with a farm tour on Sundays. Fable's menu changes weekly and features the best of the farm's meats, dairy and poultry.

Great Western Catskills Tourism

The Great Western Catskills is an easy day trip from Albany or Binghamton and a great weekend getaway or vacation destination only 3 hours from the New York City metro area. To learn more about outdoor resources, equipment rentals, great dining, affordable local lodging, Stay-and-Play Packages and great events going on in the western Catskills, log on to: www.greatwesterncatskills.com. For free travel literature like our fishing map and antique and art gallery directory can be mailed out to you - call toll-free: (866) 775-4425 or e-mail: info@greatwesterncatskills.com.