Here’s a sure sign of the times: the last sardine cannery in the United States, located in Prospect Harbor, ME, is closing. National Public Radio had a wonderful report on these sad tidings, including an interview with a woman in her 70s–Lela Anderson–who’s been working in the plant since she was a teenager. Stinson Seafood, [...]
There’s a certain seafood store in suburban Maryland that used to source its product by driving to Newark, New Jersey, in the dead of night on Wednesdays and meeting a plane from Portugal. On Thursdays the store was swarmed with clientele looking for fresh sardines, salt cod, octopus and all sorts of other delicacies. Thinking [...]
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
