People were spilling out of the Big Bear Cafe onto the sidewalks at 1st and R streets NW last night. You might have thought it was just another wild party night in the nation’s capitol. But the drinks were all donated, the long line of food on the bar was made from ingredients gleaned earlier [...]
Tags: blogging
Poached eggs with fresh salad from the garden Preparation time: 15 minutes Shopping: none You can always tell fresh eggs. When you slide them into your poaching water, they remain in neat little bundles. They don’t spread out all over the bottom of the pan. These eggs were very fresh. I poach them in a [...]
It’s finally happened. Our food appreciation classes have left the Americas and entered completely uncharted territory for us: Africa. The trip from Brazil did not take very long. If you look at the map, there’s only a couple inches of ocean separating the two continents. Heck, you could probably swim. But culturally this represents a [...]
Tags: African·curry·food appreciation·greens·rice
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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