Farms Before Space

Or "Grassfed Musings in the Time of Fake Meat" Summer's in full splendor, farmer's markets are teeming, and it's time to blog again. Once mud season finally surrendered to the riotous, fern-rich green of Vermont in the spring, I jumped headfirst into as many outdoor pursuits as possible. I explored. I hiked. I foraged. I… Continue reading Farms Before Space

A Lot on Our Plates

These days, across the media and social media, there are many conflicting reports and opinions on what we should be eating. I've been taking it all in, and I think how we should be eating is where we should concentrate our efforts. I follow accounts with many different viewpoints and lifestyles: hunters, vegan chefs, restaurateurs,… Continue reading A Lot on Our Plates

Nose to Tail

My favorite dish, out of everything I’ve ever made or had made for me, has to be liver and onions. The very phrase makes many people cringe, with brutal memories of choking down poorly-prepared renditions at home, the army, or a relative's. Some people gag without even having tried it! But this dish represents to… Continue reading Nose to Tail

Steak and Gratitude

Who has not sometimes derived an inexpressible satisfaction from his food in which appetite had no share?” (Thoreau 117). ...the human desire to eat meat is not....a trivial matter, a mere gastronomic preference...Rather, our meat eating is something very deep indeed." (Pollan 315). I am not sure exactly what it is about beef steak that… Continue reading Steak and Gratitude

Aiming for Real Food

When I was conceptualizing The Scholar and the Savage, I always knew I wanted to avoid making “just another food blog.” With millions of recipe sites and tons of pictorial “food porn," I wanted to offer something unique - something grounded in my English major background, and something that appealed to my interest in nature.… Continue reading Aiming for Real Food

Cooking

In his poem "Onions," William Matthews writes, "How easily happiness begins by dicing onions" (n.p.). Indeed, there is something about the rituals of meal preparation that is both sacred and therapeutic - and just the thing to drive away winter blues. Cooking is an exclusively human activity that followed our mastery of fire. According to… Continue reading Cooking

The Bounty and Beauty of Winter Farmer’s Markets

Lost Barn Farms root vegetables and garlic varieties. We finally made it to a Vermont farmer's market and we were utterly enchanted by the experience. I mistakenly thought that since we moved here in November, we had to wait to enjoy farmer's markets until the warmer months. But our new area is quietly bountiful even… Continue reading The Bounty and Beauty of Winter Farmer’s Markets

The Alchemy of Fat

Tomorrow is the winter solstice, but today it was mercifully warm in Vermont. As the old snow and ice coverings melt, disappear, and reappear in the fluctuating temperature, I am reminded of one of my favorite culinary pursuits: rendering fat. It's the perfect activity to symbolize this time of year because fat behaves and looks… Continue reading The Alchemy of Fat