“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.”

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. …

“You get the deepest flavors by using sustainably-cultivated fresh, local ingredients. And everyone who works in a kitchen understands the relationship you develop with your food. Ethically-raised animals should be a no-brainer for any culinary professional worth his salt.”

“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 …

“My customers started requesting cage-free eggs about three years ago. After my first supplier couldn’t provide proof that the eggs were cage-free, I switched to Eggland’s Best. I priced them out and, per egg, they were only about five cents more than what we …

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.”