All The News that is fit to EAT!
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03/25/2012 02:52 PM
Greetings from guest blogger, Katherine! (and a message from Mason at the end)
It's been an exciting week here at Tink's Beef. With the installment of me and Bradley here on the farm, the countdown hasbegun for the launch of Tink's Beef shipping.
I know this has been a long anticipated component of Tink's Beef both on yourside as customers and on our side as a farm business, so rest assured we are happyto announce shipping is coming soon!
Most people do not realize what an extensive process it is to propoerly set-up ashipping department for perishable frozen food. In our contemporary want it now,get it now society it seems foreign to have to wait for what you want -but as that old adage says all good things come to those who wait. So be patient just a little longer and good things (a.k.a. Tink's beef!) will be at your door shortly.
In the meantime, for those of you who do not know Bradley or I, we handle all the creative services behind Tink's Beef, which includes graphic design, marketing and media projects, website design/maintenance, promotional materials and advertising.
It had been awhile since I had gone to market, as usually I am behind the scenes working, so this week I tagged along with Tink to the Decatur Farmers Market on Wednesday,where I thoroughly enjoyed meeting fellow vendors, Sonia of Zocalo Mexican Restaurant and Lauren of Big Daddy's Biscuits, as well as a bevy of customers.
Recipes were our theme of the day, as we chatted with customers old and new aboutdifferent ways to prepare Tink's beef. They ran from the exotic (tongue tacos) to thetraditional (burgers) and many promised to upload their latest creations to the recipes section of our website (located in the Food Forum). So take a look there if you need alittle culinary inspiration.
Also this week on the website, you will notice we have added a few new things:
Tink's Beef Badge: this is a button which can be added to other websites andblogs,with a simple copy and paste. This is a great way to show your supportof Tink's Beef and help spread the word about our locally grown goodness.You'll find the badge on our blog page and our contact us page.
What We Produce: This is a new page that lists all of our beef and pork cuts.You will notice that there are no prices on there. Prices will be added once we get the shopping cart installed for the shipping program.
Press Links: Located on the home page, you will see a growing list of mediaoutlets that have featured Tink's Beef. Each logo is a clickable link to the articleor video where we are mentioned. Please note this is not the full list, we will be adding more over time.Also if you have come across anything about Tink's Beefin the press, please send us a message, sometimes we are not always made awareof articlesthat have been published.
Finally, a Meet the Team page will be coming soon which will feature all thewonderful workers behind Tink' Grass-fe Beef, including Mason, the head farm dog and Black Betty, the chicken who thinks she's head farm dog! If there isanything else you would like to see added to the website, please send me a messagedirectly. We always love to hear from our happy customers!
As for markets this week, Team Tink will be at Augusta Locally Grown on Tuesday, March 27th, Athens Locally Grown on Thursday, March 29th and the Decatur Farmers Market on Saturday, March 31st 9am to 1pm. We hope to see you there!
Have a great week!
A special message from Mason: Lauren from Big Daddy's Biscuits makes my favorite all natural dog biscuits. She has launched a kickstarter project to help raise money for new ovens. If you have a few spare dollars to donate click below. Essentially you are ensuring that I get good biscuits. And for that I thank you. Give as little as a dollar today!