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
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Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley.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
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
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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*The River Cottage Meat Book
*The Whole Hog: Exploring the Extraordinary Potential of Pigs
*Toolbox for Sustainable City Living: A do-it-Ourselves Guide