No industrial beer. Plenty of organic alternatives available on your grocers shelves.


- bill 4-07-2014 3:00 pm [link] [add a comment]

http://mobile.nytimes.com/2014/03/30/magazine/the-chef-at-15.html?referrer=

Linda sent that to me, crazy, go kid go

Duck, Duck, Goose


- bill 4-05-2014 1:53 pm [link] [add a comment]

polyculture garden


- bill 3-26-2014 12:48 pm [link] [add a comment]

Dorilokos


- bill 3-24-2014 2:55 am [link] [2 refs] [2 comments]

el sombrero es finito.

Spring comes early here....Nettle Pesto Rissotto w/ Chives and Arugula Rabe

gnarly forage


- bill 3-20-2014 3:42 pm [link] [1 ref] [add a comment]

You're drinking the wrong kind of milk...

For now, here in the United States, the best way to get milk with a higher-than-average A2 content is to buy it from a dairy that uses A2-dominant cow breeds such as the Jersey, the Guernsey, or the Normande. In Northern California, for example, Sonoma County's Saint Benoit Creamery specifies on its milk labels that it uses "pastured Jersey cows."

The heirloom A2 cow breeds tend to be hardy animals adapted to living on the open range and not producing a ton of milk, but what they do produce is comparatively thicker, creamier, and, many people say, a lot tastier than what you'll typically find at the supermarket.

A 25,000 square foot French food market called Le District is under construction with an opening slated for later this year. There is space for six new stand-alone restaurants, joining P.J. Clarke's, which is already open in the complex. Parenthetically, the Institute of Culinary Education (ICE) will be relocating its campus to Brookfield Place from the Flatiron District next year, bringing thousands of culinary students to the area.

But first out of the box will be a collection of some of NYC's most celebrated fast casual and street food restaurants, which will share 35,000 square feet of communal space overlooking the Hudson River.

about toothpaste


- bill 3-11-2014 1:46 pm [link] [add a comment]

historical american food centric blog - four pounds flour

Great meal at Gramercy Tavern!!

rice balls

stevedo, i need your sardine breakfast of champions recipe, please. i need more iron.

The cost of being biodynamic in France.
- bill 2-24-2014 10:13 pm [link] [add a comment]

This sets a record for me, at my mom's BDParty last nite....14.2 degree alcohol!!

The Searzall:

The Searzall is a revolutionary hand-held cooking tool for the professional and home cook. It gives you the power of raw fire but also the ability to moderate and control that power. It's a carefully engineered attachment that fastens onto a common blowtorch and shapes and moderates the torch flame to make it far more cooking and flavor-friendly. The Searzall puts the power of a bed of hot coals in the palm of your hand –instantly.

Totally want one.