For everyone who found my three postings on the pork matanza too wordy, take heart. A breezier version is scheduled to appear in the spring edition of the re-invigorated Edible Chesapeake magazine. If you are familiar with Edible Chesapeake, you are already aware that the magazine is part of a group of “Edibles” around the [...]
Tags: local foods·magazines
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
