Philosophy
The Blue Heron is committed daily to the rich traditions of farm to table and to participating and maintaining a strong agricultural and economic community. We know that a strong community and access to sustainably raised food are the roots of our survival. We believe strongly that we must play an active role in the stewardship of our planet.
Currently much of our landscape is dotted with chain fast food restaurants and multinational food establishments. But here in the Connecticut River Valley much of our landscape is also dotted with small family farms. We are lucky because we can choose to stay connected to the source of much of what we eat. Whenever possible, we purchase seasonal, sustainably raised, locally and regionally farmed products without the use of antibiotics, hormones and genetically modified ingredients; and limited or no use of herbicides and pesticides. We spend our dollars purchasing from local and regional small farms committed to sustainable farming practices.
Our meats are pasture raised and grass fed with no hormones or antibiotics. Often, we buy whole animals and use all of the various cuts of meat for our menu. If we cannot supply our menu with a local product, then we purchase from farms and ranches that continue sustainable practices. Our meats are not purchased from large multinational industrial corporate farms.
In season our produce comes from local farms, and in the winter our apples, potatoes and other root vegetables come from local family farms.
Some of the farms include: Seeds of Solidarity, Diemand Farm, Foxbard Farm, Adam's Farm, Mapline Farm, Warner Farm, Clarkdale Fruit Farm, Misty Knoll, Leyden Glen Lamb, Lucki Seven Farm, Sangha Farm, River Valley Farm, Great Hill Dairy, Everyday Grace Farm, and the Kitchen Garden.
We believe in having reverence for our land and her people. We want our planet to be strong and healthy for generations to come, and we know that we must all begin to “walk our talk.”
We believe in dialogue and conversation.
Here are some of our other ecological sustainable practices:
The Blue Heron is committed daily to the rich traditions of farm to table and to participating and maintaining a strong agricultural and economic community. We know that a strong community and access to sustainably raised food are the roots of our survival. We believe strongly that we must play an active role in the stewardship of our planet.
Currently much of our landscape is dotted with chain fast food restaurants and multinational food establishments. But here in the Connecticut River Valley much of our landscape is also dotted with small family farms. We are lucky because we can choose to stay connected to the source of much of what we eat. Whenever possible, we purchase seasonal, sustainably raised, locally and regionally farmed products without the use of antibiotics, hormones and genetically modified ingredients; and limited or no use of herbicides and pesticides. We spend our dollars purchasing from local and regional small farms committed to sustainable farming practices.
Our meats are pasture raised and grass fed with no hormones or antibiotics. Often, we buy whole animals and use all of the various cuts of meat for our menu. If we cannot supply our menu with a local product, then we purchase from farms and ranches that continue sustainable practices. Our meats are not purchased from large multinational industrial corporate farms.
In season our produce comes from local farms, and in the winter our apples, potatoes and other root vegetables come from local family farms.
Some of the farms include: Seeds of Solidarity, Diemand Farm, Foxbard Farm, Adam's Farm, Mapline Farm, Warner Farm, Clarkdale Fruit Farm, Misty Knoll, Leyden Glen Lamb, Lucki Seven Farm, Sangha Farm, River Valley Farm, Great Hill Dairy, Everyday Grace Farm, and the Kitchen Garden.
We believe in having reverence for our land and her people. We want our planet to be strong and healthy for generations to come, and we know that we must all begin to “walk our talk.”
We believe in dialogue and conversation.
Here are some of our other ecological sustainable practices:
- We remodeled an old building reusing wood from the original building
- New flooring came from recycled materials
- We recycle glass, plastics, aluminum, cardboard and paper
- We send our vegetable waste to farms
- We recycle our frying oil to farms and automobiles
- We use biodegradable carry-out containers