Conscious Carnivores - Meats, Charcuterie and Knives

Food News
Conscious carnivores, ethical butchers are changing food culture
"Advocates say "ethical" practices, such as hyper-local buying and learning to practice butchery, promote respect for the animal"

In the good old days, it was easy to spot the person who brought her ethics to the dinner table: She didn't eat meat. ...
Full Story: Conscious carnivores, ethical butchers are changing food culture; oregonlive.com



"Spring is nature's way of saying, "Let's party!" ~Robin Williams" (*) QuoteGarden.com

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Italian Culinary Traditions
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables. ...
Full Story: Lardo di Arnad DOP; academiabarilla.com


Animal Images
There’s a good story today in The New York Times about a class on raising, killing, butchering and ...
Full Story: The ethics of animal images in the food section; timesunion.com


Chef Knives
The chef Chris Santos, a judge on the reality show “Chopped,” sought out attractive ways to store knives at home. ...
Full Story: Proof That Storing Knives Doesn’t Have to Be Dull; nytimes.com


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~ADS~
Frozen Pork ChopImage by ockstyle via Flickr

Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual.

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*The River Cottage Meat Book
*The Whole Hog: Exploring the Extraordinary Potential of Pigs
*Toolbox for Sustainable City Living: A do-it-Ourselves Guide





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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

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