Since we landed in Africa on our virtual world food tour, our food appreciation classes have noticed that the recipes we’ve tried so far are all loaded with fresh, healthful ingredients. This traditional salad from Senegal, called salatu niebein in the native language, is a good example. It starts with cooked black-eyed peas, a legume, [...]
Tags: African·food appreciation·legumes·salad
What you see here is approximately what the roots of my green bean plants looked like when I pulled them up this morning: covered in tiny white nodules. What could they be? They look like tiny egg sacks. Or perhaps a terrible root disease. In fact, they are little bundles of nitrogen, created by certain [...]
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
