Grass-fed meat from farm to table, via the Web

Elisabeth Heinicke's farm-raised sirloin with over-roasted sweet potatoes and sauteed spinach. (John Blanding, Globe Staff)

By Hannah Martin

Globe Correspondent / February 24, 2010

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“Can you hold on one second? I just have to talk to the FedEx guy,’’ says Karen Weinberg into the phone, distracted by a hasty exchange of receipts, signatures, and 150 pounds of boxed frozen meat. “This is one of those orders I promised I’d have out.’’ The order is going to Nashville. In a day or two, a freezer ... (Full article: 776 words)