Alex Rast
I totally agree.
Not necessarily. That's why I said "ask the person at the meat counter about their source for their meat." WF is probably my second choice, and the only reason I mentioned them at all is because I know they are semi-nationwide and I have been able to get good, organic, humanely slaughted poultry from them. In my experience, their meat cutters have been extremely knowledgeable. The WF at one location (I forget if it was in the Bay area or where it was, now) got their poultry and rabbits from a local Amish farm where the animals were slaughtered and cleaned on-site. I was able to go to the farm and see the operation first-hand. Now maybe that was an exception, but somehow I doubt it.
Again, ITA, but not everyone has access to local organic poultry farmers. The poultry I have purchased at every WF I have been to has been exceptional and well worth the cost difference. In fact, we often ordered fresh turkey from them on a regular basis, and at Thanksgiving time, they'd sell the turkey necks (big meaty ones) for next to nothing.
-L.
Fresh or Powder Much differenceCaesar I use both. I usually keep fresh chopped garlic in the fridge (chop some up about once a week, more than I need for the meal I'm preparing) and powdered garlic for...
