This is the first in a series of posts regarding veal production for small-scale farms and why educated eaters dedicated to local foods and sustainable agriculture should be eating veal more than beef.

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About the author

Sandra Kay Miller

Sandra Kay Miller is a female farmer, damn good cook and witty writer slicing her finger open on the cutting edge of sustainable agriculture. Visiting her Painted Hand Farm is like living a crash course on all that's right with food and farming today - taught by one of the most delightful people ever to rebuild an antique Babson Surge Milker (and use it!) or raise a goat from birth to curry pot. Sandra has served on the boards of many organizations and has been instrumental in developing farmers markets. She's a prolific writer and speaker sharing her knowledge and experience with others.

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2 Comments

1. Caitlyn M. says:

   November 14, 2013 at 2:20 pm

   Excellent post! Thank you! I’m so excited to keep reading and learning about how you raise and market your veal. I’ve been looking into doing this for awhile, and this is great to hear (er, read) from someone who’s experienced with this.

2. Kristin says:

   November 6, 2013 at 12:38 pm

   Great article!