We had the best halibut ever for dinner recently. It had been flown into Washington from Alaska as part of the buyers club organized by friend Sam Fromartz, shipped directly by the family fishing operation that caught it. This was our first halibut. Last year we took possession of some terrific salmon that arrived whole [...]
On Saturday, daughter and I drove 50 miles up Georgia Avenue to Westminster, Md., and the “Go Local Fair” to give a demonstration on how kids will eagerly engage with fresh, healthful food if you give them a chance to participate in the preparation. We arrived with three big traveling bags of food and equipment. [...]
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I found myself at a bus stop on MacArthur Boulevard growing increasingly annoyed by the shrieking noise coming from this two-stroke clipping machine. Then it dawned on me, the conection between the latest reports of increased Arctic ice melting and the stupid things we do with power tools. Does anyone remember when we trimmed bushes [...]
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
