Many new products and services nowadays are marketed as convenient, catering to new consumer preferences about ease and accessibility - think meal kits, easy microwave dishes, fast food delivery. Most of our customers also appreciate convenience, but they are probably more interested in other aspects of food like eating responsibly, bearing in mind the impact of their choices on land, animals, and society. While there are limitless schools of thought when it comes to eating "responsibly," at White Oak Pastures we work hard to have a positive impact on our land, treat our livestock well, and support our employees. We hope you agree that our pasture-raised meats, grassfed tallow, handmade leather accessories, rawhide pet chews, and all the products of our zero-waste ethos qualify as...
Cecil Burns describes working at White Oak Pastures as “fun”, which should not surprise anyone who has the pleasure of making his acquaintance. I’ve never seen Cecil when he didn’t have a smile on his face, teasing and laughing with other employees, but always working hard while doing so. He is always so helpful and thoughtful to others, and he certainly makes dining at the Pavilion a pleasure!
|We offer specialized private on-farm, outdoor or indoor, catered dinners.|
White Oak Pastures is not in the entertainment business, but it just so happens that our way of life here on the farm provides an all-inclusive fascinating encounter found nowhere else in the United States, and you will be entertained. The demand for venues hosting special occasions, entertainment, or just a weekend to relax are ever increasing. White Oak Pastures is the only place where you can sense and take in the connection between the land and animals alongside the people who care for them. White Oak Pastures also provides an opportunity to intertwine this connection with a unique rendezvous with family and friends.
Lashona Butler, our Dining Pavilion and Food Truck Manager, has worn more than a few culinary hats in her life. Lashona came to White Oak Pastures in 2012 and hasn’t stopped learning, progressing, and developing strategies. Not only is she enhancing White Oak Pastures, but she is inspiring her staff to strive for excellence! This falls right in with her description of White Oak Pastures as “Innovative”. Take the time to read about the woman preparing White Oak Pastures’ specialized Pavilion meals and our more southern quick-serve Food Truck meals, which have equally savory food!
White Oak Pastures had a wonderful Saturday evening with the Albany Museum of Art and Albany Technical College Culinary Arts Department putting on a benefit dinner for the museum. Our very own chef Reid Harrison prepared the first four courses with White Oak Pastures protein- duck, goat and lamb. He also helped direct the enthusiastic culinary students. This evening was a great success for everyone. It was the biggest fundraising event of the year for the Museum, the Culinary Arts students were able to experience the organization and care that go into a large, on-location, fine dining event, and White Oak Pastures was able to share our unique pasture-raised products as well as several of Chef Reid's most popular recipes which we are very proud of. The event featured local chefs Todd...
Castration of male animals is a common practice in the livestock industry. Said to reduce aggression, the practice likely came about with the confinement of cattle in crowded conditions where the animals aren’t free to roam and express natural instinctive behaviors. As Will Harris says, you just can’t keep a bunch of bulls in confinement; it’s like the worst prison movie you’ve ever seen.
Recently on our blog we’ve written about the power of browsing and land clearing through small ruminant animals. Meanwhile, grassfed goat has been out of stock in our online store for a while. We’ve been able to enjoy having our goats on the farm, but haven’t been able to share their goodness with you. Today we’re excited to have grassfed goat back in stock for our online shoppers, and to share Chef Reid’s delicious lemon herb goat meatball recipe!
White Oak Pastures’ chickens and guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and we need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use when preparing grassfed beef, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.One of the easiest ways to cook a chicken or guinea is by slow roasting it. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the broth you have left. We recommend the following recipe when roasting our pastured chickens and guineas.Ingredients
It used to be very common to buy a whole, half, or quarter of an animal from a farmer you know and trust, and then enjoy having a convenient, steady supply of protein in the freezer. This tradition of buying meat in bulk is making a comeback, and we’d like to make the process a little less intimidating and mysterious, and encourage you to give it a try.
At White Oak Pastures, we take pride in using every part of the animals we process, and broths are a way to utilize the strong, nutrient-dense bones. Check out Chef Reid’s easy how-to video and instructions for making beef bone broth at home. Enjoy this broth by itself as a rich, nourishing supplement or add it to soups and sauces for added flavor and nutrition.