There was a Washington Post photographer in the studio during my recent appearance on the Kojo Nnamdi show to illustrate a piece in today’s food section about Kojo’s James Beard Award-winning Wednesday food segment. I had already planned to bring some of my pickles along for Kojo to sample. But when I heard a photographer would [...]
Tags: Kojo Nnamdi·Washington Post
For 4,000 years prior to the advent of factory-made fertilizers, the Chinese used every bit of organic matter they could lay their hands on–including their own excrement–to return to the soil the nitrogen and other nutrients their vegetable crops removed. It was only through meticulous attention to the cycle of terrestrial rot upon which new life [...]
My, how the Rooting D.C. confab has grown. Even in it’s very first year, local gardeners overran the facilities and the conclave was moved to the refurbished Carnegie Library, site of the Historical Society of Washington, D.C. Now in its third year, however, even these new digs look to be cramped. From what I saw, [...]
Tags: fermentation·sauerkraut
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
