A group of prominent D.C.-area restaurant chefs has volunteered to introduce a novel concept in school food service to one Capitol Hill elementary school: collaborating with parents to take over kitchen operations on a non-profit basis, replacing prepackaged and reheated factory meals kids currently eat with food cooked from scratch and served with real plates and cutlery. Led by Cathal Armstrong, chef and [...]
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I’m in Detroit to judge a national student cooking contest–Cooking Up Change–and sitting on the panel with me is Tony Geraci, the famed locavore food services director for schools in Baltimore. After I wrote a series of articles about the industrially-processed convenience foods being served in my daughter’s elementary school here in the District of [...]
Tags: chefs
Guest Post By Bonnie Christensen Chefs learn how to work with a variety of foods in a variety of stages using a broad range of approaches and techniques. By learning how to cook and handle different foods under many different circumstances chefs develop the critical thinking skills they need to apply to whatever situation comes [...]
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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
