July 2009
You are browsing the archive for July 2009.
Cane Crrek Farm in the News & Observer: “Collecting unsold produce for the hungry”
News & Observer article quotes Cane Creeker Hailey Moses as she gives away unsold produce from Cane Creek Farm to Margaret Gifford. Gifford collects food from local farmers and producer and distributes it to those who are hungry and in need through community organizations like the Inter-Faith Council for Social Service in Chapel Hill, the [...]
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Environmental Benefits of Grass-fed Beef
Not only are there enormous health benefits, but the planet prefers grass-fed beef too! Click here to learn more about why you should choose grass fed beef over conventional feed-lot beef.
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Red Devons
Our rare Red Devons (from Britain, via New Zealand) finish quicker on an all-grass diet than most breeds, making them perfect for our operation. Oh, and they have great marbling and tenderness!
...read moreHow we raise them
Read about our husbandry techniques and the major ways that we differ from conventional hog farms.
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Heritage Breeds
We take great pride in raising Heritage Breed pigs. Learn about why we raise these hogs and learn the benefits for the consumer!
...read moreMission
Community
Part of our purpose at Cane Creek is educating the community about sustainable agriculture and healthy food systems. We do this at farmer’s markets, speaking opportunities, community events, and by showing the farm to individuals and school groups. The tide is turning. More and more people are realizing the impact of their food choices both [...]
Panciuto in Hillsborough
Chef Aaron Vandemark describes his restaurant as “a small locally owned restaurant offering Italian inspired dinners with Southern inflection derived from vegetable and meats farmed and raised within miles of the kitchen.” Read more about the restaurant, recipes, and cooking advice from Aaron.
...read moreRecipe: Hominy Pork Soup from Lucky 32
Jay’s recipe for Hominy Pork Soup, using our pork stock and pork fat.
...read moreLucky 32 (Greensboro and Cary)
Jay Pierce, chef at Lucky 32’s Greensboro location, describes his restaurant as “Southern Cuisine rooted in the Piedmont, served in an upscale environment. We use the highest quality ingredients to create our interpretation of classic Southern dishes.” To learn more about Lucky 32, including recipes and cooking advice from Jay, click
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