This is the last of three articles detailing how food made from scratch using local ingredients is served to students at the Washington Jesuit Academy in Northeast Washington, D.C. Prior to hiring Fresh Start Catering a year ago to make meals from scratch, food at the Washington Jesuit Academy was very much like the stuff served [...]
This is the second of three articles detailing how food made from scratch using local ingredients is served to students at the Washington Jesuit Academy in Northeast Washington, D.C. Allison Sosna is a young chef who fell in love with local produce. She even remembers where: it was in a Washington, D.C. restaurant called “Hook,” working with [...]
Chef Duane Drake lines a dozen pie shells on sheet pans and begins filling them for breakfast quiche. First, he scatters freshly torn spinach leaves at the bottom of the shells. Then he begins cutting blocks of Muenster cheese into cubes. He works quickly. “This morning, I’m speedballing,” he explains. Two of his assistants have been out [...]
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. 
© 2009 The Slow Cook — Design by Keri Marion
