This marks the Slow Cook’s second appearance in Edible Chesapeake since the magazine resumed publication earlier this year. My assignment: challenge a local chef to design a budget meal around locally-grown ingredients. If you read the piece, you’ll notice right off that I took a somewhat different approach than most of these chef challenges. First [...]
Tags: chefs·food writing·local foods
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
