We love to eat certain finfish and the oily ones are particularly good for you. The problem is that so few of them are left in the wild because of overfishing. But in June of this year, the Marine Stewardship Council (MSC) certified as “sustainable” the harpoon fishery for swordfish in Canadian waters of the Atlantic. In [...]
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
