New England Wagyu is a vertically integrated cattle and beef enterprise. The New England Wagyu cattle herd is built upon 100% DNA verified Wagyu cattle that were originally exported from Japan beginning in 1975.
With a true farm to table process, our feeding program is specifically tailored by a Wagyu nutritionist. Our herd is raised as stress free as possible on our pastures with rotational grazing and feed supplementation. The cattle are then processed in our own USDA Federally inspected processing plant. Our vertical integration allows us the unique opportunity to maintain complete control of our cattle from birth to processing.
NEW ENGLAND WAGYU – FULL BLOOD WAGYU
Full-blood Wagyu is produced from 100% Wagyu genetics
with no evidence of cross-breeding with other breeds.
100% Wagyu is the highest quality beef ever.
From the Owners Sam, Diana & Huckins: “Our journey with the Wagyu breed began with the purchase of two steers to provide beef for our own personal consumption and to share with friends and family. We were very concerned with the meat quality and wanted to ensure that our animals were raised and cared for with our highest demand of husbandry. Our friends and family enjoyed the meat so much that we decided to expand our farm and processing capabilities, with the care for the animal being of our utmost concern. Ultimately the care and handling of the animals led us to the purchase of a USDA Federally inspected processing plant to ensure the animals’ last day was as humane as possible.”
Look for us at the Candia Farmers Market again this season. We will be offering a variety of steaks, roasts, sausage, and other cuts of beef, dog bones, and goods made by hand with our rendered tallow including soap and lotions.
Get ready for a taste of Italy, straight from my grandmother’s kitchen to yours! Join me at the Candia Farmers Market and treat yourself to a FREE sample of my Nonnie’s famous Bolognese sauce—a recipe passed down through generations, simmered with love, and packed with authentic flavor. Each quart of Bolognese is lovingly prepared in small batches for $16.00, bringing you the same rich, savory sauce that made every Sunday dinner unforgettable at Nonnie’s house. And trust me—it’s a labor of love!
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A Taste of Family History:
Growing up, Sunday dinners at Nonnie’s were always filled with the smells of delicious food, family, and memories. Antipasto, homemade macaroni with Bolognese (with pork chop bones so tender, they’d fall right off!), and roasted turkey, complemented by Italian bread and pastries from the local bakery. I can still picture her rolling out macaroni by hand with her giant 3-foot rolling pin!
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Can’t Wait to See You!
You can pre-order your quart via email, so you don’t miss out! Trust me, your taste buds will thank you long after you’ve enjoyed your first bite.
Oddball started back in 2015 when two homebrewers, Bill Walden and Mark Ferguson, who were also respiratory therapists, wanted to take their hobby to the next level. They bought a building, purchased equipment, and started making craft beer for people to enjoy. Then one of the worst health crises in the U.S. happened and they couldn’t put the time towards their passion any longer. Cue Joe Friolet and Chris Glenn.
Joe Friolet was an avid homebrewer for over 10 years, developing all styles from your juiciest New England style IPA to your smoothest most robust Stout. He refines his base recipes into offerings that everyone can enjoy, not just his friends and family. His passion is making beer for all, not just a select few.
Chris Glenn was (and is) an avid beer drinker and has enjoyed many of Joe’s creations over the past 8 years since they met. He’s always wanted to own his own business and when this opportunity came up, Joe approached him with the details and asked him to go into the business with him. He pleasantly said yes without hesitation.
The two heard about the sale of the brewery in December of 2021, still in the heart of the Covid-19 pandemic, however, after reviewing the potential for a brewery this size and having a turnkey operation to walk into, they decided to jump in.
Today, Joe and Chris are always trying to develop that next level craft beer, whether it’s another style like their Blue Nova, a blueberry and basil saison, or something like a New England IPA but with their spin on it. They keep trying to increase their degree of brewing with each new offering, and it shows with the support of the community as well as new customers coming in each week. Chris and Joe’s objective is to be as creative and true to the styles of beer they develop so that anyone can enjoy their beverages.
They will be offering free samples and retail sales of their beer again this season at the Candia Farmers Market.
Or visit the brewery to learn more about why they do this and where they hope to take this endeavor they’ve jumped into.
Candia resident, Robin Vergato believes that many true stories need to be told! That is her foundation of her two children’s books. She loves animals and thoroughly enjoyed sharing the stories of Charlie the Guinea Hen and Miss Kitty. Robin has owned and shown Morgan Horses for over 40 years, and this breed of horse is a large part of the Miss Kitty book.
She will have copies of both of her books available for sale.
