The Humane Table

I have been cooking and serving humanely raised and sustainably produced products for about five years. During my original tenure at Woodfire Grill, under Chef Michael Tuohy, my eyes were really opened to the importance of conscientious sourcing of ingredients. …

“I really like the fact that it’s humanely raised and local, and of course it has a great flavor as well,” said Steuer, who has increasingly been serving humanely raised meats and locally grown produce whenever possible. “We try to …

The humanely raised aspect is another layer of confidence I have in Clover Stornetta,” said Sondra Bernstein, proprietor of The Girl and The Fig in Sonoma, California. “Not only do we get a product that’s consistent in its quality and a company that’s always given stellar service, we also get the added layer of a commitment to animals. That gives us a great feeling of confidence to be able to serve Clover Stornetta products.

“I thought they all tasted phenomenal and they were great products. They lasted longer, and just knowing they come from a good source was the best thing out there.”

“The first time I tasted humanely raised meats, some of them were just better tasting than foods that were not raised that way. We found more tenderness and a little more moisture in many of the meats we sampled and I believe they taste better because of the way they were raised.”

“As an animal lover and a chef, I have always believed that the animals we consume should be raised in a humane way,” said Jasinski, whose selection of humanely raised meats include Piedmontese beef, chicken and duck. “The products that I buy that are humanely raised always taste better than the ‘mass produced’ versions. Guests are becoming more interested in humanely raised now, but after working with Wolfgang Puck for 11 years, this is stuff I’ve just always done because I believe it’s the right thing. Sometimes I don’t know exactly why I do the things I do, I just do them because I feel in my heart they’re right.”