From the monthly archives:

February 2010

#MeatCamp – Cooking Head To Tail

February 26, 2010

The Head to Tail philosophy of eating is, thankfully, one of the fastest growing food trends. At this week’s MeatCamp(tm) chat, we held an introductory session on how to identify and cook the not-so-fancy cuts of beef, pork, lamb, and chicken, including offal. We were joined by a few formal guests including Larry Liang (@DJPegLeg), [...]

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Mom’s Best Beef Stew "Recipe"

February 25, 2010

In honor of tonight’s #meatcamp chat on Twitter, The Secrets of Finding & Cooking the Not-So-Fancy Cuts, I thought I’d share my mom’s beef stew “recipe.” The quotes don’t mean that the stew isn’t fabulous, it is good enough that I’ve served it to guests as a fancy meal. What they do mean is that [...]

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3 Simple Steps For Better Tasting Steaks

February 17, 2010
Steaks On Grill

I hear every day from people across North America who want to eat better tasting, humanely raised & handled beef but don’t know where to start.  Here are three simple things that virtually everyone can do. Step #1. Ask your meat cutter or butcher whether he or she carries beef from cattle raised without the [...]

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Debunking One More Myth – Tastes Like Chicken

February 10, 2010

I am long overdue for a post on an Artisan Chicken Tasting with Heritage Breeds that I helped host along with Mark Trealout of Kawartha Ecological Growers and sponsored by Slow Food Toronto via my Artisan Beef Institute’s ™ sister, Artisan Poultry Institute ™. Fortunately, there are four great articles written by people who attended [...]

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Cowbell Restaurant – Creating A New, ProFood Culture

February 2, 2010

Much has been written of late about a renaissance in butchery. I’ve seen demonstrations by artisan (and not so artisan) butchers of beef and pork carcasses but friends Dana and Joel of WellPreserved.ca tipped me off about a venison demonstration at Cowbell Restaurant in Toronto, Ontario. Chef Mark Cutrara was an honored guest at one [...]

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