Press

EcoFriendly Foods has been featured in such well-known publications as TIME Magazine, The New York Times, The Washington Post, The Wall Street Journal, The Huffington Post, Edible Manhattan, Food and Wine, Bon Appétit, Saveur, and Gourmet Magazine, just to name a few. The company continues to grow in strength and recognition as a leader in sustainable meats and regional food systems.

The Wall Street Journal – High on the Hog: Why chefs are euphoric over the new pork fat

The Huffington Post - Chipotle’s on the Farm

Nourishing the Planet – Family Farms, Conscious Consumption, and Ecological Profitability: An Interview with Bev Eggleston

Edible Manhattan – THE FOOD CHAIN: Free Range Weekend

Gourmet Magazine – Humane Slaughterhouses

Savory Cities – Bev Eggleston On His Outrageously Fine Swine

EcoFriendly Foods and the Bev Effect

Bev Eggleston Chases Down Pork Leg Thief

 

Some Highlights 

» VIRGINIA PIG FARMER IS TOAST OF THE NEW YORK PORK WORLD—Bev Eggleston’s Ossabaw pork . . . tastes like the wild pastures it comes from. The pigs forage for themselves, eating anything that tastes good, and run freely in open spaces, getting good muscle tone. They’re finished on milk and whey or acorns. Boqueria chef Seamus Mullen calls it ‘the best pork I’ve ever eaten,’ and other discerning meat men—Gramercy Gramercy Tavern’s Michael Anthony, Savoy’s Peter Hoffman, and Fiamma’s Fabio Trabocchi—all swear by the stuff.

—Josh Ozersky, New York magazine, Oct. 26, 2008

http://nymag.com/daily/food/2007/10/virginia_pig_farmer_is_the_toa.html

» I CAN GET IT FOR YOU WHOLESALE—Bev Eggleston, 42, is the folksy-spoken Che Guevara of pig farming—or, as he puts it, the Bruce Willis in the imaginary slapstick spoof Live Free Range or Die Hard Trying. For him, the role of supplying only the finest free-range swine flesh to such high-end venues as Gramercy Tavern, Fiamma and reputed pork fiend David Chang’s various Momofuku restaurants is about more than mere haute cuisine—it’s about mounting a culinary insurrection.

“We’re entrenched in the clean food revolution,” Mr. Eggleston said in a recent phone interview. “I’m just a militia member.”

—Chris Shott, The New York Observer, Oct. 7, 2008

http://www.observer.com/2008/arts-culture/i-can-get-it-you-wholesale?page=0%2C1

» SAME TABLE NEXT YEAR? NOT SO FAST—Like many peers, Marco Canora smartly turned to Virginia farmer Bev Eggleston for pork, then made the additionally sharp decisions to broil this thin shoulder cut and dump arugula and Parmesan onto it.

—Frank Bruni, The New York Times, Dec. 30, 2008
www.nytimes.com/2008/12/31/dining/31year.html?partner=permalink&exprod=permalink

» BAR NIBBLES, PROMOTED TO DINNER—There may not be any dish I’ve enjoyed more in recent months than the pork blade steak at Terroir. The blade is, as the name suggests, a shoulder cut. The shoulder here comes from pigs nurtured by Virginia farmer Bev Eggleston, whose outrageously fine swine have ensorcelled many of New York’s more discerning cooks and carnivores.

—Frank Bruni, The New York Times, June 25, 2008

http://events.nytimes.com/2008/06/25/dining/reviews/25rest.html?n=Top/Features/Dining%20and%20Wine/Columns/Restaurants&pagewanted=all

» THE CIVILIZED LUNCH—I met a friend for lunch at Gramercy Tavern to check out what new chef Michael Anthony is up to. I’ll be straight with you: I love what he’s up to. In particular, he’s behind two dishes that are truly life-altering experiences. The first is possibly the greatest meatball known to man (and woman), and second is the best lunch deal ever.

Both the meatballs and short ribs come from whole sides of Red Devon and Piemontese beef from Bev Eggleston of EcoFriendly Foods in southern Virginia. The shredded ribs get tucked into a soft rustic Balthazar potato roll, and the sandwich comes with a bowl of hearty white bean soup with bacon and croutons. I almost cried when I took that first bite of the sandwich, it was so good.

—Andrea Strong, the strong buzz, March 18, 2007
www.thestrongbuzz.com/reviews/details.php?item_id=225

» VEGETARIAN BUTCHERS?—Bev Eggleston launched EcoFriendly Foods in 2001 to provide restaurants and consumers with meat grown humanely on small farms. Around the same time, Eggleston, who had been a vegetarian for more than a decade, resumed eating meat, as a livestock farmer able “to create a new reality of how animals were raised,” explains his wife, Janelle. Bev designed his abattoir by getting down on his hands and knees to see it from an animal’s point of view.

Eggleston remains something of a novelty, but in an odd way, former vegetarians are the perfect leaders of the movement for sustainable, humanely raised meat: Years of saying ‘no’ to meat have made them incredibly finicky about what merits a ‘yes.’ Eating out with vegetarians can often entail discussion of what’s wrong with the meat industry; the new vanguard of former vegetarians is teaching us what can be right.

—Rebecca Marx, Gourmet magazine, April 2, 2009

http://www.gourmet.com/food/2009/04/vegetarian-butchers

» HIGH ON THE HOG—A fat pig is a happy pig, says Bev Eggleston, whose Moneta, Va., abattoir processes hogs for some of the nation’s top restaurants, from Washington, D.C.’s Jaleo to the Momofuku restaurants in New York City.

—William R. Snyder, Wall Street Journal Magazine, March 5, 2009

http://magazine.wsj.com/gatherer/the-specialist/high-on-the-hog/

» TERROIR IS ON ITS GAME—The best dish on the menu might be a giant fatty pork steak ($15) made from the remarkable pigs of activist “holistic” farmer Bev Eggleston. The rich meat needs nearly nothing; it’s just lavished with salt—I think I tasted some sage too—broiled briefly, and served luxuriating in its own juices. The meat is absurdly full of flavor.

—Paul Adams, New York Sun, April 30, 2008

http://www.nysun.com/food-drink/terroir-is-on-its-game/75587/

» ECOFRIENDLY FOODS AND THE BEV EFFECT—When I chatted with Eggleston last year at his stand at the Dupont FreshFarm Market, I mentioned I’d eaten “Bev’s Sausage Breakfast” at Café Saint-Ex just that morning. He marveled that chefs like Fabio Trabocchi at the now-shuttered Fiamma and Momofuku’s David Chang at were giving him shout-outs by name on their menus, a result of his tireless push to spread the gospel of pastured meats.

EcoFriendly has made it possible for small family farms humanely raising pasture-fed animals to get their products into the hands of consumers and chefs. And the quality, including meat from their heritage breed pigs, has fed the buzz around Eggleston and EcoFriendly.

—Amanda McClements, Metrocurian.com, March 10, 2009

http://amandamc.blogspot.com/2009/03/ecofriendly-foods-and-bev-effect.html

» HUMANE SLAUGHTERHOUSES—“My perspective of what is humane is broader than how you harvest a cow. It’s how we treat humans, too,” says Bev Eggleston, founder of EcoFriendly Foods. Eggleston processes animals in the small, multi-species plant he built in rural Virginia almost 10 years ago. Though his sustainable meat and poultry have attained a cult-like following among chefs and home cooks alike, the reality of producing it is far from glamorous.

Because of his plant’s small size (only 15 laborers), his unwavering conviction that “the animal needs to be respected,” and his concern for his workers’ welfare, Eggleston’s operation is an expensive and relatively inefficient one. [But] to treat animals fairly, he needs to treat his workers fairly. “My laborers are just trying to get a paycheck,” Eggleston admits, “but they know I’m asking them to be compassionate and sensitive.”

—Rebecca Marx, Gourmet magazine, June 9, 2009

http://www.gourmet.com/foodpolitics/2009/06/humane-slaughterhouses

» The Omnivore’s Dilema–Bev Eggleston and the EcoFriendly Foods operations are also mentioned in Michael Pollan’s New York Times best seller “The Omnivore’s Dilemma.” The chapter excerpt is available by clicking onto the following link:

 

 

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