In our house it was customary the day after Thanksgiving to divide the carcass and start a huge pot of turkey stock. The house would fill with the unmistakable aroma of turkey on the stove, a signal to one and all that we would soon be embarking on a week-long mission to consume as much [...]
Oh, it was quite the feast, this Thanksgiving, with the 31-pound bird we butchered at our farmer friend Mike Klein’s farm at the center of it all. Brother-in-law Tom, the oenophile, outdid himself, with bottles of champagne to drink with hors d’oeuvres, a beautiful Sancerre and an audacious German auslese Riesling, Pinot and even a [...]
For being at the top of the food chain… For the good earth… For friends… For Mother Nature… For music… For dance… For laughter… For a place to grow… For good things to eat… For family.
Tags: Thanksgiving
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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