The baking lessons in our food appreciation classes turn to making quick breads and teaching kids the difference between yeasted breads and those made with a chemical rise. Not everyone has time to wait for yeast to work its magic on bread. Hence bakers turn to a chemical reaction between a dry ingredient such as [...]
A previous commenter suggested adding toast to fill out our breakfast. Well, we can do lots better than toast. We can add homemade corn bread. This is the “Company Cornbread” from Bill Neal’s classic tome, “Biscuits, Spoonbread, and Sweet Potato Pie.” I made it using stone-ground white cornmeal and buttermilk from our South Mountain Creamery [...]
Some of you are probably convinced I spend half my days gazing into the meat display at Whole Foods. Well, you would be wrong. We don’t have that much meat in our diet. In fact, there are so many scraps and leftovers from our catering work that we hardly do any grocery shopping at all [...]
Tags: corn bread·pork·soup
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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