Here at AWA, we’ve been thinking a lot about this special holiday and how we may have more in common with our ancestors than we think. Upon arriving in America, the early pilgrims ate what was locally available (granted, they didn’t have an alternative!). This happened to be animals that ranged and foraged in the woods and pastures, eating a diet specific to their natural needs and free from non-therapeutic antibiotics or added hormones. Sounds like a Certified AWA farm, doesn’t it? Meat, dairy, and eggs from animals raised outdoors on pasture or range is better for you, better for farmers, and better for the planet all great reasons to give thanks.
Before working with Animal Welfare Approved I had never even heard of the Fancy Food Show. It seems like such a silly name for a tradeshow, but when you get there you realize it describes it perfectly. Essentially it’s hundreds, if not thousands of exhibitors that want to connect with retailers, manufacterers, distributors, restaurants and chefs. Most of the exhibitors offer lovely samples of their products to the attendees. Thousands of people were scurrying around the Javits Center tasting all of this exceptionally delicious food. For a sense of what people were saying some of the comments heard over and over were: Have you tried the wine flavored sorbet? Where did you get that HUGE Fave yogurt sample? I’m overwhelmed by all the chocolate! There’s so much food here, but I’m still sooo hungry! (referring to the tiny sample sizes this year).
While pork may not have been as popular as chocolate this year, pasture-raised, Animal Welfare Approved products were certainly intriguing to many attendees. It was wonderful being able to see so many interested retailers and chefs who want to expand their businesses to include Animal Welfare Approved products from William’s All Natural Pasture-Raised pork product line.
- Friendly dairy farmers who instantly and enthusiastically recognized the Animal Welfare Approved logo
- Wine Cellar Sorbet samples – YUM!
- Celebrity spotting: Top Chef’s judge Gail Simmons and Season 1 contestant Chef Lee Anne Wong (personal favorite) who commented on her love of pork when she stopped by the table, and Rick Bayless, award winning Chicago chef for Frontera Grill and Topolobampo
- Winechilled.com interviewed us for their “Food In Motion” show. Stay tuned for the video link
Special thanks to our Fancy Food neighbor, Jane from Tea Beyond who saved the day by lending us her hand truck. Without her help we would likely STILL be carting our boxes out of the Javits Convention Center!