Nothing fishy about Foley

The “gate to plate” experience is widely touted, and one from which I have learned about environmental and quality procedures proudly practiced by folks raising beef cattle. It was equally interesting for my colleague, Dee Walenciak, and me to visit the M.F. Foley Company in New Bedford, Mass. — just two beef gals at a fish …   Continue Reading

Two Rivers in Baltimore

Chef Mark Morgan has been around the culinary world long enough to recognize a good piece of meat when he cuts into it. But then he received a phone call from a farmer — nearly 1,000 miles away — who happened to be standing in the middle of his field. That’s when the culinary head and …   Continue Reading