Just in time for the “Nordic Day” festivities in D.C. Public Schools next week, my food appreciation classes arrived in Scandinavia on our virtual world food tour and made the best meatballs you’ve ever tasted from scratch–including fresh bread crumbs and white sauce–in less than an hour. It helps to have a portable burner to [...]
Tags: beef·food appreciation·sweden
The biggest issue teaching cooking classes with kids is keeping them busy. Children in groups will soon start a riot if they lose focus. So one of my primary aims when designing our “food appreciation” sessions is making sure they have plenty to do. Here’s a recipe for “cottage pie” that keeps them busy peeling [...]
Tags: beef·food appeciation
Irish-born local chef Cathal Armstrong of Restaurant Eve was on Kojo Nnamdi’s show yesterday explaining that our American version of St. Patrick’s Day is a bit off the mark. Apparently plates groaning with corned beef and cabbage, and long nights of Guinness and Bushmills, are not how the Irish mark this occasion. In Ireland, St. [...]
Tags: beef·brining·Charcutepalooza
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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