I seem to recall author Michael Ruhlman tweeting his hopes that someone for this month’s Charcutepalooza challenge would make pastrami. Well, here it is: my version of venison pastrami, brined and smoked. I had this gorgeous plate for breakfast–a hot pastrami on rye, without the rye. I’ve always wondered what the difference is between pastrami [...]
Tags: Charcutepalooza·smoking·venison
The School Nutrition Association, representing some 53,000 of the nation’s cafeteria professionals, has told the USDA it objects to nearly every aspect of proposed meal guidelines that call for bigger helpings of fruits and vegetables, more whole grains, fewer French fries, and less salt. Food policy advocates–including first lady Michelle Obama–have hailed the guidelines as a giant [...]
March doesn’t know what time of year it wants to be. Is it winter? Is it spring? We are planting the first seeds in the garden, but also gleaning from crops that overwintered from last fall. It’s very confusing, and wonderful. For instance, we have a beautiful patch of Red Russian kale we planted August [...]
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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