Kim Miller-Batezell's Comments

Comment Wall (11 comments)

You need to be a member of The Bay Area Meat CSA to add comments!

Join The Bay Area Meat CSA

At 11:20pm on November 14, 2013, Leslie Ann Jones said…

Hi Kim, when's the next harvest?

At 8:25am on February 16, 2012, David said…

Thanks Kim,

 

Keep me in mind for your next harvest.

 

 

At 9:50pm on February 5, 2012, David said…

Hi Kim,

 How much approx. is it per vacuum packed pound for a 1/4 share?  I'm in the Napa area.

 

Thanks 

At 8:37am on November 6, 2010, Gregory said…
Still interested.
At 6:20pm on October 31, 2010, Linda S. Shook said…
I should clarify, my 1/8 interest and questions are regarding beef.
At 2:40pm on October 31, 2010, Linda S. Shook said…
I am new to this and not sure I replied correctly. I am interested in a 1/8 share and saw another inquiry. Do you top off at all? If so, how much and is there soy in it? Where does the butchering take place, locally? Can the end product be traced back to the animal? If an animal is ill and treated is it returned to the herd? Isyour water source controlled?
At 8:43pm on September 6, 2010, Gregory said…
Kim,

I'm new to this site. I have ordered a half pig and am now looking at some beef. Is it possible to share a quarter?

Thanks.

Greg
At 1:37pm on March 30, 2010, NV said…
Hi Kim,

I emailed you but didn't get a response from you. Do you have any cows available now? I'm interested in getting 1/4 cow. Thanks.

Nancy
At 1:09pm on January 18, 2010, Debbie Hong said…
Hi, Kim--responding to your Jan 12 post about the beef--I'm interested in a 1/4 cow, especially if there is a small one getting harvested. This is my first direct buy with a dealer--do you deliver to San Francisco? When would it be available? Thanks!
At 6:16pm on May 22, 2009, Wendy said…
Hi Kim,
Wendy here from Tri Valley CSA. Our group kinda fell apart, but we are all still interested. Any chance you have something available? Let me know the best way to contact you.
Thanks!
W
At 3:27pm on March 26, 2009, DennisJames said…
I'd be interested in splitting a half. I saw there is a group near me that is looking to get a 1/4. I'll see if we can work together on this.

How is the butchering/ packaging handled?

Dennis Jame

© 2017   Created by Oakland.   Powered by

Badges  |  Report an Issue  |  Terms of Service