Why would anyone stuff anything into an animal in the first place? What compelled us to get creative with the cavity? Was it some primordial anal-retentive gene to fill every nook and cranny; or a Neolithic cultic ritual, its significance long since forgotten? Whatever the reason, humans have been busy stuffing animals—especially poultry—full of all kinds...
Read MoreIt turns out that the answer to the great Turkey Mystery is both simple, and complex; truthful, and full of lies; steeped in history, and intentionally fabricated. In other words…entirely American.
The earliest accounts of turkey eating date back way before the pilgrims broke bread with the Wampanoag at Plymouth Rock. The fossil record shows that turkeys originated in North America about five million years ago.
Read MoreIn 2015, in a corner shop of an up and coming neighborhood, sits a shiny and clean well-appointed whole animal butcher shop, run by a small team of hardworking folks trying to bring quality and technique to artisanal butchery. The animals are locally sourced, and the shop’s European-inspired charcuterie is known throughout the region.
Read MoreThere are so many ways to find good ingredients in the South of France, whether in the village street markets, roadside produce stands, the Carefour hypermarche, or the ubiquitous backyard orchard or garden. Our weekly menu remains varied and seasonal including, lamb, beef, duck, chicken, and veal (all raised within miles of home, or at most 150 miles).
Read MoreEvery year, five fantastic chefs compete to make mind-blowing, multi-course meals, each using an entire heritage breed pig sourced from a local farm. “Cochon” is now in 13 cities across the country, culminating with a Grand Cochon Finale in Chicago each fall. All funds raised go to keeping heritage pigs around, and educating the public about their value to the world.
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