Some Pig: Sustainable butchery brings traditional flavors to the table

I'm a big talk-radio fan, and I was just listening to the Chewing the Fat food show and its commentary on whole-animal butchery. It's still a 'gourmet' practice in the U.S., say the Chewing the Fat hosts. Some restaurants are doing it, but it hasn't caught on as a best practice yet. The segment reminded … Continue reading Some Pig: Sustainable butchery brings traditional flavors to the table

A Half-dozen PodCamps and No Signs of Stopping

It always takes me too long to write a post about PodCamp Western Mass. We just put our sixth camp in the books this past Saturday, and I've spent the last few days mulling over the new things I learned, poring over posts, photos, and emails from other campers -- some I've just met, some … Continue reading A Half-dozen PodCamps and No Signs of Stopping