Remember, oh, it seems like another lifetime ago–our matanza adventure slaughtering pigs and making sausages with our farmer friends Brett Grohsgal and Christine Bergmak. Subsequently, my story about the matanza appeared in Edible Chesapeake magazine. Today, it is the lead story in Edible Nation, the national blog for all of the various “Edible” magazines around [...]
Tags: Edible Nation·matanza
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
