Getting pastured meat products from New York State's extensive grazing lands to New York City's commercial and home kitchens presents challenges to farmers and wholesale and retail buyers. Innovations in marketing, sales, and distribution are paving the way for more consistent access to these products for interested buyers and suggest more stable economics for the producers. How are these relationships structured and maintained? What is the long-term outlook for sustaining these businesses in NY?
Presented by Food Systems Network NYC in conjunction with Meat Week NYC