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  • A Super Bowl of Red

    Over the next few weekends millions of people will don foam headgear, revive friendly rivalries and consume food in fellowship as the spectacle of the American football match draws to its yearly conclusion.  Cheeseheads and Stillers fans will approach tables bending under platters of hot wings, pulled pork will cozy up to sourdough rolls and seven-layer bean dip will be reverently presented to the assembled throng.  ...

    Posted at January 6, 2014 | By : | Categories : Grass Fed Beef | 15 Comments
  • The Gamjatang Incident

    Choosing top-quality natural pastured protein for your family does not have to be a budget-breaking decision.  Leave the steaks for the hedge fund managers - all the best flavor and the tasty, silky, healthy fat is in the neck, shoulder & chuck at half the cost or less.  We all would do well to take a page out of ...

    Posted at December 30, 2013 | By : | Categories : Pastured Pork | 15 Comments
  • Home Cooked Gifts

    I love making special foods at Christmastime that speak to family traditions.  For me there is no greater joy than a drop-in visit to deliver a homemade snack or condiment that someone might not make for themselves.  Personally I've settled on the port wine - cranberry relish with orange and toasted pecan that reminds me of Christmas at Nana's with her flash bulbs and ...

    Posted at December 24, 2013 | By : | Categories : Farm to Table Chefs | 10 Comments
  • Harissa – Not the Name of a Cheerleader

    It's hot but it doesn't wear a skirt.  The ubiquitous presence of this spicy chili paste condiment on family tables across north Africa traces its origin to the Spanish conquest of the New World.  From an NPR story following the Arab Spring of 2012 - "Chilies were cultivated and eaten in Mexico thousands of years ago by the Aztecs and the Mayans, and further south in Peru, by the Incas.  They were valued as a ...

    Posted at December 16, 2013 | By : | Categories : Farm to Table Chefs | 12 Comments