tag:blogger.com,1999:blog-4816829458403939488.post7724184610331269242..comments2023-10-31T06:06:29.927-07:00Comments on line cook.: Farm to table.Richiehttp://www.blogger.com/profile/09941245006346350955noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4816829458403939488.post-64598138132207181552009-07-17T23:38:09.980-07:002009-07-17T23:38:09.980-07:00wow... what a great blog! i am a culinary student...wow... what a great blog! i am a culinary student attending a farm to table program in colorado. we will be holding a harvest dinner at a farm where we will slaughter and prepare two lambs along with local produce we will harvest, cheeses, wine and beer. this was a great first step to prepare myself for what i will see. i believe everyone should experience this, to realize where your food comes from, and how it got to your plate. maybe we would not be so wasteful if become more aware of what it takes to produce our food and get it to our table.freshlybakedhttps://www.blogger.com/profile/11956207848014407422noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-38903303485730080912009-02-25T13:21:00.000-08:002009-02-25T13:21:00.000-08:00Hmm, I think I stopped by that Monday night. Was ...Hmm, I think I stopped by that Monday night. Was my first time at Nopa and it was great. I was sitting at the bar overlooking the kitchen, and the plates 'o pig that were leaving the kitchen looked fantabulous.<BR/><BR/>FYI, I'm still thinking about the bacon brittle.<BR/><BR/>Great post, keep it up.zephhttps://www.blogger.com/profile/06898708411768156636noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-31800710248344411672009-02-19T18:56:00.000-08:002009-02-19T18:56:00.000-08:00Just curious, but what's your take on Chef Gordon ...Just curious, but what's your take on Chef Gordon Ramsey's Kitchen Nighmares? Is that show just an exercise in sensationalism or is it realistic?<BR/><BR/>-Nick AroraNick Arorahttps://www.blogger.com/profile/13439859643553099871noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-79951117192467911292009-02-17T18:45:00.000-08:002009-02-17T18:45:00.000-08:00MMMM.... Pork. This takes me back to my days grow...MMMM.... Pork. This takes me back to my days growing up on the western slope of Colorado. We used to get fresh free range pork and beef by the side every year. Nothing like it. When is dinner served?MODmanhttps://www.blogger.com/profile/08076705633924529461noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-15139144170028489092009-02-17T09:36:00.000-08:002009-02-17T09:36:00.000-08:00Reading this reminded me of a field-trip I took in...Reading this reminded me of a field-trip I took in the seventh grade -- to a meat processing plant. That day we saw mostly pigs being killed and butchered. Granted, this was a corporate processing pland and not a piggyhadagreatliferightupuntilthelastday kind of operation. Many of the kids were grossed out and I didn't like the gore aspect (still don't), I remember thinking that it was important to know about this. -Nancy.Ms. Divina Locahttps://www.blogger.com/profile/02683432523192925044noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-14608421823855624962009-02-16T13:04:00.000-08:002009-02-16T13:04:00.000-08:00I grew up looking every day into a refrigerator th...I grew up looking every day into a refrigerator that housed bar-sized jars of pickled pigs' feet and lambs' tongues, and ham hocks in butcher paper in a bottom drawer. And head cheese. Lots of head cheese. Our neighbor hunted bear, deer, squirrel and anything else that was legal and we ate it all. Now I have a packet of scrapple in my freezer whose ingredients read simply: pork, pork skins, pork stock, pork hearts, cereal, pork liver, salt, spices, sugar, onions, corn and soy protein. And today the further reality check of your blog. Growing up the way I did has helped me understand that all food comes from somewhere and your photos just furthered that education. It's never pretty but it should be appreciated and understood. Thanks yet again.Lisahttps://www.blogger.com/profile/10539467429501625137noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-1539703699015095812009-02-16T06:45:00.000-08:002009-02-16T06:45:00.000-08:00Sweet post. Bet the porcetta tasted better than an...Sweet post. Bet the porcetta tasted better than any before.Colinhttps://www.blogger.com/profile/14625675491906319353noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-10456526594939853852009-02-15T16:29:00.000-08:002009-02-15T16:29:00.000-08:00Beautifully and respectfully written. It's not ea...Beautifully and respectfully written. It's not easy. I helped slaughter a hog once, and they used boiling water in an oil drum to help remove the bristles. It makes you fully appreciate everything better. ((and dare I say it...the flavor of freshly butchered meat is outstanding))<BR/><BR/>You know, I adore your posts, and look forward to them every week.<BR/><BR/>I can't wait for the podcast.<BR/><BR/>Let me know if you want to do a newsletter. I've got the back end all set up.Los Gatos Girlhttps://www.blogger.com/profile/10609446988931868045noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-5436675300844279162009-02-15T13:52:00.000-08:002009-02-15T13:52:00.000-08:00JT is a zen master.JT is a zen master.saminhttps://www.blogger.com/profile/10581019764819768286noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-45570955679071686762009-02-15T10:16:00.000-08:002009-02-15T10:16:00.000-08:00Slaughtering an animal is probably not what I want...Slaughtering an animal is probably not what I wanted to read about. But, it all connected and was necessary to understanding.Rosaria Williamshttps://www.blogger.com/profile/03133147851332084180noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-21315387396815998052009-02-15T09:17:00.000-08:002009-02-15T09:17:00.000-08:00Yep, that's where food comes from. It's a fact an...Yep, that's where food comes from. It's a fact and I love knowing it. Makes me appreciate it and the farmer even more. <BR/><BR/>Thanks for sharing. Hadn't see that done before.Brenda Heislerhttps://www.blogger.com/profile/16832077192553463807noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-22705341662421708442009-02-15T07:24:00.000-08:002009-02-15T07:24:00.000-08:00Fabulous post. What better way to respect the food...Fabulous post. What better way to respect the food and where it comes from.Queen of Cuisinehttps://www.blogger.com/profile/02188794717347738253noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-70332423982590852712009-02-15T07:11:00.000-08:002009-02-15T07:11:00.000-08:00I think my addiction to offal and pigs started wit...I think my addiction to offal and pigs started with bacon, and then was magnified by Chris Cosentino of Incanto. He tells a vivid, first hand story of slaugtering a calf himself, and it elicits the type of pride and loyalty we all should have for the food we ingest. To say that it is a right of passage only scrapes the surface, I'm certain of that, but unfortunately, the slaughter is an experience I have yet to partake in. From Fergus Henderson, who is leading the way in returning respect for 'the whole beast', to Thomas Keller's story of the rabbits in upstate NY, and having Bourdain and Zimmern providing mainstream publicity for offal and other forgotten foods, we as chefs, and aspiring chefs, are responsible for preserving and providing the best possible product for our communities and taking that task as serious as our pride for cooking. Bravo, Chef, next time,and I hope there will be, bring your whole staff.the Commishttps://www.blogger.com/profile/16208245182759711348noreply@blogger.comtag:blogger.com,1999:blog-4816829458403939488.post-5958587012657713742009-02-15T00:36:00.000-08:002009-02-15T00:36:00.000-08:00Great post. I grew up on a dairy and we slaughter...Great post. I grew up on a dairy and we slaughtered animals using a mobile butcher about once a month. I think it is so important to understand where food comes from and how it gets to the table. I wish more people would be willing to view a slaughter.Trevorhttps://www.blogger.com/profile/16552571931823934125noreply@blogger.com