Friday, December 9, 2011

Baby Steps

Here's an article about Smithfield hopefully, finally committing to stop using gestation crates. Let's hope they keep their promise this time.

Smithfield Foods To Stop Using Gestation Crates For Pigs By 2017

Also check out this video released by the Humane Society which gives a bit of background on the whole issue.

Wednesday, November 16, 2011

Save some Salmon

I recently went to hear Paul Greenberg speak, author of Four Fish, a NYT bestseller.

The lecture was held at The Explorers Club on the Upper East Side, which was sort of like stepping into a childlike fantasy, a Tudor style mansion outfitted with oak panelled walls, naturally.

But the stuffed Polar Bear, Elephant Tusks, and gigantic vintage globe really added to the euphoria.. if you have the opportunity, Go!

But to the important stuff.. Fish!!

Specifically Salmon..
(most of what we eat in this country is farmed)

The largest remaining Wild Salmon habitat on Earth is close to becoming no more!
Millions of sockeye, Chinook, chum, coho and pink salmon return from the sea to their spawning grounds in the pristine waters of Bristol Bay each year.

Sadly it may become the home to Pebble Mine, which would be the largest open-pit mine in America.
Help out Bristol Bay by going to SaveBristolBay

Also locally try to always buy Sockeye Salmon, which more than likely is fished from the Bristol Bay. Lets save some Salmon!

Wednesday, September 14, 2011

oh no Turkey!

Yet again another recall of ground Turkey.
Cargill recalls 185,000 pounds!!
In addition to the 2 million pounds of meat the company recovered and buried in a landfill.

You can read about it here.
Turkey Recall

That's a lot of Turkey.

Makes you think about how those Turkeys live.
And where this random occurring bacterium is coming from.

I think Turkeys should live like this..

You can buy these Turkeys at Heritage Foods USA

I know they're double the price of the weird genetically modified birds..
but try it out.

Thursday, June 30, 2011

Oh Styria..

I'm just back from a trip to Vienna.. of course there was schnitzel and goulash and pastries galore.

But there were also all things Styrian!
I have to admit I didn't know what or where Styria was.
Luckily I came to find out it's a state of Austria located in the southeast.

Known for its pumpkin seed oil... which was amazing..
It was this smoked speck that got my attention.

The most.. melt in your mouth fatty..
wonderful piece of smoked meat I've eaten in a VERY long time.

Served with grated horseradish and pickles..

Styria. I will come to you.

Tuesday, June 14, 2011

It's OK.

Finally the USDA has let everyone know that it's
OK to cook Pork Medium Rare!!

At last we can all enjoy juicy flavorful pork..
instead of dry stringy meat.

I found this video from the National Pork Board..

Click Here to Watch what the difference 15 degrees makes

Monday, May 30, 2011

Meat Party!

This July I'll be cooking at Meatopia!
Tickets just went on sale..

An outdoor festival of meat held on the water in Brooklyn.
Lots of great chefs.. Lots of meat!

Come say Hi!

Buy tickets online here:

Thursday, May 5, 2011

Schnitzel.. Schnitzel.

I love a dish that starts somewhere and goes on to take over the world..
Each culture putting their own mark on it.

I love Schnitzel and so do all these places..

Argentina, Australia, Bosnia and Herzegovina, Brazil, Bulgaria, Canada, Chile, Columbia, Croatia, Cuba, Czech Republic, Denmark, Finland, Germany, Hungary, Iran, Israel, Italy, Japan, Macedonia, Mexico, Namibia, Poland, Portugal, Romania, Russia, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, United Kingdom, United States, and Venezuela.

The original dish has its roots in Viennese cuisine, originally called Wiener Schnitzel in Austria.
It's Veal pounded really thin. coated in breadcrumbs and served with a lemon wedge.
It can also come with a Sardine filet, capers and either potato salad or potatoes with parsley and butter.

In Germany and Austria Wiener Schnitzel is protected by law to always be made from Veal.. so if you'd like to use Pork you'll have to call it something different..

Of course someone else would like to take responsibility for such a tasty creation.. there have been rumors since the late 1800s that Milan was the birth place of this perfect dish.

Whoever invented this.. we are all glad they did!

Schnitzel has evolved to include just about any meat pounded thin and breaded.
From Chicken to Peasant to Alligator.

And can be accompanied by garnishes like Eggs, Plantains, Melted Cheese, French Fries, or Pasta.

I like mine with Mashed Potatoes and Lemon..

Friday, April 8, 2011


Food Curated made this amazing video of an upstate slaughter house.
A super honest and truthful look at how our animals turn into our meat.

To watch more visit their site Food Curated

Thursday, March 31, 2011

Curly, Wooly, Hairy.

Mangalitsa.. or Mangalitza.. or Mangalica.

They all refer to the same breed of pig from Hungary and raised throughout the Balkans.

The great thing besides their cuddly coat..
is that instead of being raised for meat.. they're raised for Lard!

Oddly their fat is more unsaturated than other breeds.
Meaning its lighter, cleaner, and melts at a lower heat.

And all that equals delicious porky flavor that tastes different than any pig you've had before.

Thursday, February 10, 2011

a Heart for a Heart

Oh Valentine's Day...

You can go the tried and true Chocolate and Champagne route...
or the Aphrodisiacs.. Oysters and Caviar

But why not go straight to the heart.. Anticuchos!

The popular and delicious street food of Peru..
thinly sliced pieces of cow heart pierced onto skewers and seasoned with vinegar and spices like cumin, garlic, and aji peppers.

They're great with a little boiled potato on the end of the skewer.. or a squeeze of lime.

Friday, January 28, 2011

I "heart" you Moose

While is Sweden recently I had the pleasure of trying smoked moose heart!

Moose being such a large animal with such a big heart I thought it might be on the chewy side.
To my surprise it was a delicate and lightly smoked treat.

If you ever have the chance don't be scared away! You'll find this one of the most tender and flavorful savory bites!

(the heart was cut in lobes and smoked, served with a traditional line up of Swedish accompaniments)