Here is what we know is true about food in the United States of America: Everything bad about it–the demise of family farms, the pollution, the unhealthy products–flows from decades of our government working hand-in-glove with huge corporations to build an industrial algriculture system based on fossil fuels that produces a glut of corn and [...]
The movie “My Cousin Vinny” gave us a classic laugh line when actor Joe Pesci, playing a New Jersey lawyer confronting breakfast in the Deep South, asks: “What’s a grit?” There’s still some confusion over whether “grits” should be treated in the singular or the plural. But there’s no mistaking where grits come from. They [...]
We ate and drank too much on Thanksgiving. Friday, it was my turn to make dinner and since we had a big piece of pork shoulder in the fridge, I had a ready plan: green pozole. Writing about green pozole was one of my first efforts as a food writer. It was never published. But [...]
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
