It’s not always easy getting kids to eat fish. Some automatically gag at the very aroma of seafood–even when it doesn’t smell at all. But the kids in my food appreciation classes adored the poached salmon we made this week, especially when it was smothered in a creamy dill sauce. (Some requested it without the [...]
Tags: food appreciation·poaching·salmon
I had reservations about taking a whole sockeye salmon, freshly caught and flown in from Alaska, to a cookout. But it was my wife’s birthday and our friend Bob, artist and frontier cook, insisted he had cooked all kinds of fish big and small over his campfire. So we loaded the salmon in a cooler [...]
As is our custom this time of year, we got in a rental car last week and drove from the District of Columbia to our favorite vacation spot on the shores of Casco Bay in South Freeport, Maine. We had a special passenger this time: a five-pound sockeye salmon flown in fresh from Alaska. Our [...]
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. 
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