Comments on: Review: The “Locavore” at Franktuary http://www.foodburgh.com/2009/07/franktuary-locavore/ A somewhat healthy slant on Pittsburgh's restaurants Sat, 28 Aug 2010 15:38:51 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Nick http://www.foodburgh.com/2009/07/franktuary-locavore/comment-page-1/#comment-985 Nick Thu, 14 Jan 2010 16:24:44 +0000 http://www.foodburgh.com/?p=409#comment-985 I like the Chicago Impostor. This is such a cool place to go for lunch. I like the Chicago Impostor. This is such a cool place to go for lunch.

]]> By: mike http://www.foodburgh.com/2009/07/franktuary-locavore/comment-page-1/#comment-252 mike Tue, 07 Jul 2009 02:14:53 +0000 http://www.foodburgh.com/?p=409#comment-252 Also, here's a link to the site for Ron's farm: <a href="http://rongargasz.com/" rel="nofollow">rongargasz.com</a>. Also, here’s a link to the site for Ron’s farm: rongargasz.com.

]]> By: mike http://www.foodburgh.com/2009/07/franktuary-locavore/comment-page-1/#comment-249 mike Tue, 07 Jul 2009 01:48:40 +0000 http://www.foodburgh.com/?p=409#comment-249 Hey Troy. I was going to put more of that content in a follow-on post with many of the details from my discussion with Megan. There's a link in there somewhere to the press release that describes the background (but I didn't exactly make it obvious). The link in question is this <a href="http://www.franktuary.com/images/GrassFedPressRelease.pdf" rel="nofollow">press release</a> (careful, it's a PDF). That's also available from <a href="http://www.franktuary.com/" rel="nofollow">Franktuary's site</a>. To summarize, the deal with the Locavore is, in fact, that it is raised with products produced within 100 miles. The farmer is Ron Gargasz out of Volant, PA. Here's a useful blurb from the press release. <blockquote>Ron Gargasz, a 30-year veteran of organic farming, has studied the Omega EFA content of his own beef in conjunction with Penn State University and knows these benefits to be the direct result of raising his cattle entirely on their natural diet of field grasses.</blockquote> Hopefully that answers your most pressing questions. I'm sure the guy over at Franktuary could provide you with any details you like. Hey Troy. I was going to put more of that content in a follow-on post with many of the details from my discussion with Megan. There’s a link in there somewhere to the press release that describes the background (but I didn’t exactly make it obvious).

The link in question is this press release (careful, it’s a PDF). That’s also available from Franktuary’s site.

To summarize, the deal with the Locavore is, in fact, that it is raised with products produced within 100 miles. The farmer is Ron Gargasz out of Volant, PA. Here’s a useful blurb from the press release.

Ron Gargasz, a 30-year veteran of organic farming, has studied the Omega EFA content of his own beef in conjunction with Penn State University and knows these benefits to be the direct result of raising his cattle entirely on their natural diet of field grasses.

Hopefully that answers your most pressing questions. I’m sure the guy over at Franktuary could provide you with any details you like.

]]> By: Troy http://www.foodburgh.com/2009/07/franktuary-locavore/comment-page-1/#comment-247 Troy Mon, 06 Jul 2009 11:44:40 +0000 http://www.foodburgh.com/?p=409#comment-247 I'd like to know more about what makes this dog a "Locavore?" Is the meat locally produced? Other than the Mustard, what else is local about it? By definition, "Locavore" is food grown or produced within 100 miles. Also, could you describe the drink in your photo? What is "Pennsylvania Punch?" THANKS, Troy I’d like to know more about what makes this dog a “Locavore?”

Is the meat locally produced? Other than the Mustard, what else is local about it?

By definition, “Locavore” is food grown or produced within 100 miles.

Also, could you describe the drink in your photo? What is “Pennsylvania Punch?”

THANKS, Troy

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