This week's cover story is about the rebirth at Ivywild School, the new multi-use facility located just south of downtown. Among an expanded Bristol Brewing Co., a bakery and some of the best cocktails around sits the Meat Locker, a seasonal restaurant run by chef Mark Henry.
Henry's working with local farmers for the meat at the Locker, and one of those is A Joyful Noise Farm in Black Forest. And while the farm is still standing, the owning family has been displaced and the animals had to be evacuated, though a few pigs and chickens had to be left behind, says School spokeswoman Christina Brodsly.
"The Meat Locker deeply values our local farmers, the local food they produce and our local community," she writes in a press release. "We partner with 6 local farms to create house-made meats with sustainably raised, organic fed cows and pigs. A Joyful Noise Farm is one of our sources ... and they're located in Black Forest. The farm is affected and their family and animals are displaced.
"HELP US MAKE A JOYFUL NOISE FOR OUR FRIENDS AFFECTED BY THE FIRE: For every Porchetta sold today, we'll give back $1 to A Joyful Noise Farm and 50-cents from everything else on The Meat Locker menu starting at 12 noon until close."
Chef Kevin Campbell from Full Circle Cuisine is also cooking in support.