Cultured up
I’m not usually intimidated by food packaging. It’s there, it contains the food,
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Moroccan Chicken, or Slaughterhouse Khamsa
I've never been inside a proper slaughterhouse, and I don't have a burning desire to start taking tours. But the most arresting moment of the trip Sir
How to Do Hot Dog Party!
Okay, I promise that I will stop writing about hot dogs after this post, but I just have to
Beef: It’s What’s for Dinner When You’ve Had a Very Bad Day
Saturday started out bad and got worse. I woke up indisposed, due to the inadvertent consumption of immoderate amounts of wine the night before. Thus impaired,
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Dog day
It was a slow day here at Chez Beef. Sir Loin was up late last night trying to attach my old laptop to his stereo set-up (this was unsuccessful, and apparently
Tomatoh, Tomatow
It was going to be the quintessential blog posting. Sir Loin and I were set to spend the whole weekend up at the house of Madame La Vache (otherwise known
It’s winter — where’s my yogurt?! Redwood Hill Farm, Part III
Scott Bice shows us the tank of that day's goatmilk. It's lower in fat than cow milk, which is why there's less cream on top. (Sir Loin photo) This
Goats! We (heart) goats!: Redwood Hill Farm, Part I
Saying hello to the first batch of kids. (Sir Loin photo) I’ve always loved goats. My grandmother kept sheep for a long time, but they were unsatisfactory
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Carne de Vaca Local
So Sir Loin and I are on vacation in Mexico, near Tulum. It's about two hours outside of Cancun, and they've developed it to be a sort of anti-Girls-Gone-Wild environment. Spring Break for grown-ups. Everything
Alas, Poor Rosie
I was distressed to learn, a few months back, that Rosie, my darling guilt-free Rosie was just a withered up old hag
Might As Well Eat
Frank Bruni's piece in today's NYT captures the schizophrenia and confusion surrounding meat consumption
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So . . Much . . . Meat
Do you have room in your freezer for 60, 160, or (egads!) 320 pounds of steer? I don't, but I wish I did so that I could order half and whole cows from Morris
The Other Whitish Meat
It's not the first time I've heard of this stuff, but it's the first time I've heard anyone get really excited about it. William Saletan can't wait for us to start eating fake
Eat More Sugar (honestly)!
The Atlantic's Corby Kummer has a nice essay on Honest Tea and the small victories it has seen in the past few years. Kummer starts with
Steak-tastic! (Kinda)
In an effort to chow down on more local produce, we signed up for Planet Organics last weekend and the first box arrived today. We got the requisite seasonal
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