Belated birthday post for the boy

My son's birthday was a couple of weeks ago, and he wanted to do a blog post about the dinner. Oven fries, ready for baking... Burgers, his second-favorite food (pizza takes #1), ready for smashing on the griddle... And at the end of the meal, the Roman-numeraled (because of the classicist mama) gingerbread cake... Let's… Continue reading Belated birthday post for the boy

My Own Private Portlandia – Thanskgiving edition

Tuesday evening I picked up our pasture-raised, heritage (Bourbon Red) turkey from Blackberry Pines Farm, a lovely place run by Jim Ekhardt and Ron Thompson near Pullman, MI. Last time I was out here was a couple of years ago. On that visit, they gave me and my then six-year old son a tour, which… Continue reading My Own Private Portlandia – Thanskgiving edition

Pigging Out

Last Wednesday evening, Chef Brian Polcyn, co-author with Michael Ruhlman of the now nearly biblical volumes on curing meat Salumi and Charcuterie, as well as being a well-known restaurateur, cooking instructor, and now wide-ranging food entrepreneur,  gave a 4+ hour demo class in the theater kitchen at KVCC’s fabulous new culinary school building. In the… Continue reading Pigging Out

Meating the Needs of the Future

FarWriting at Civileats.com, Lauren Dixon informs us that since the Wholesome Meat Act (WMA) of 1967, the number of meat processors in the U.S. has dropped precipitously, with “with some states [now] only offering one USDA-inspected plant, and roughly half of the states in the nation completely lacking such a facility.” The sticking point here… Continue reading Meating the Needs of the Future