After much time wearing an apprentice apron, I’ve graduated to the role of butcher. With this job comes the duty of talking about how to cook meat. I find it funny how much faith people place in me because I … Continue reading…
Tag Archives: Butchery
Cheap Party Trick: Chicken Liver Mousse
Forget any preconceptions you may have about “liver and onions”, or visions of sad children endlessly chewing and gagging for fear that dessert will be withheld. Imagine instead that you serve up a pretty little terrine of chicken liver mousse … Continue reading…
Taking Lives and Making Friends
Last month I had the amazing opportunity to attend Eat Retreat, a weekend gathering of 40 food innovators from around the country who came together to share food and ideas. I was flattered to be invited, and as I read … Continue reading…
Life and Death in Pig Farming
It’s been a long hot summer and I’ve been away from my husband and my home in Brooklyn for nearly five months. Fueled by raw goat milk and a regular supply of good meat, I’m stronger (and tanner) than I … Continue reading…
Chicken Chores
The biggest constant in farm life is chores. Every day begins and ends with them, as there are certain tasks that must be done to keep the farm running, and in our case, the animals happy and healthy. For the … Continue reading…
City Girl Gone Country
Apologies for the dramatic pause, but I’ve been in a bit of a transition over the past few weeks. A new and dirtier chapter of my life has just begun. I’m going to attempt to tell you the story of … Continue reading…
Talking About Meat, or Why the World Needs Butchers and Ballerinas
Brad keeps asking me when I’m going to write more about my recent butchery workshop. He thinks those of you who are reading want to know more. But do you? I’ve found over the past few months as I’ve been … Continue reading…
Adventures in Duck Ragu
I’ve made this ragu twice in recent weeks. It’s all part of my efforts to cut up and eat whole animals, and my friend and farmer Ray Bradley has been kind enough to hook me up with some very nice … Continue reading…
Pig to Pork Chop All in a Day
Yesterday I watched a pig be slaughtered. I also watched a side of pork be cut down to spare ribs and made into sausage. It was my first of five days at a butchery workshop with Fleisher’s Meats in Kingston, … Continue reading…