Whenever our artist friend Bob is in town we look forward to an invitation to his cabin in Virginia’s Shenandoah Valley where there’s usually some rip-roaring fun to be had behind an inevitably unusual food experience. I don’t think Bob does this by design. He’s just a very opportunistic eater. In this case, a neighbor [...]
Tags: barbecue·goat·spit roasting
A vocal segment of the food and environmental movements would have us abandon meat and embrace a plant-based diet on grounds that cattle contribute too much to greenhouse emissions. It’s a simple-minded approach to complex problems posed by world overpopulation that overlooks the nutritional consequences of such a radical change in food habits. Over 2.6 million years, [...]
Tags: goat·meat·pollution·vegan·vegetarian
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
