Nose-to-tail tale: Whole-animal eating is making a comeback as part of the larger “food sourcing” trend, and Toronto’s Healthy Butcher shop is responding by offering evening classes in butchering and sausage making. We applaud them for having the, um, guts to run such a bloody large image in the print edition. The Globe and Mail
Super […]
archive for March 24th, 2007
Digest: Butchering classes, portion control, E. coli & manure
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• Sowing the seeds of social change: Slow Food Nation’s Victory Garden
• Eating SOLE in Portland, Maine: Fore Street, Gilbert’s Chowder House, and Hugo’s
• Signs of the Dietgeist: SOLE, status symbols, and satire
• Closing the loop: Turning city food and garden waste into fertilizer
• Animal behavior: Crackdowns on meatpacking workers give new meaning to ‘inhumane’
• Something good for a change: USDA increases info access on meat recalls
• Crimes against “natural”: FDA helps healthwash HFCS
• Victory Garden update: Finally, everyone’s eating something
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