Tomorrow, tell 2008 to piss off. Embrace 2009 and carry on!
Inspired by Laurence (see comment below) I altered this post to reflect a more positive outlook towards the future. The original post, in which I revealed my true feelings about the universes’ efforts to turn us all into compost, was too dark. So Happy [...]
Filed under: The Reductionist | 5 Comments »
Tomorrow, tell 2008 to piss off. Embrace 2009 and carry on!
Inspired by Laurence (see comment below) I altered this post to reflect a more positive outlook towards the future. The original post, in which I revealed my true feelings about the universes’ efforts to turn us all into compost, was too dark. So Happy [...]
Filed under: The Reductionist | 5 Comments »
From Xmas 2008
I don’t know anything about where any of you are at as we sink ever more deeply into the holiday season. But I’m already six gallons of murky Frymax in a Fry-O-Lator jammed into the corner of a kitchen at a neighborhood dive. Not only do I have nothing constructive [...]
Filed under: slow food | 8 Comments »
From Xmas 2008
I don’t know anything about where any of you are at as we sink ever more deeply into the holiday season. But I’m already six gallons of murky Frymax in a Fry-O-Lator jammed into the corner of a kitchen at a neighborhood dive. Not only do I have nothing constructive [...]
Filed under: slow food | 8 Comments »
I’ve been working on a personal version of the message in this video for about a week and will post it when I’ve gotten rid of the many rhetorical bugs. In the meantime, consider it a primer on something from me that in all probability will be much ruder and with more [...]
Filed under: farming, gardening | 3 Comments »
I’ve been working on a personal version of the message in this video for about a week and will post it when I’ve gotten rid of the many rhetorical bugs. In the meantime, consider it a primer on something from me that in all probability will be much ruder and with more [...]
Filed under: farming, gardening | 3 Comments »
These are rib eye roasts from the bull that we slaughtered two weeks ago. I’d originally intended to dry age the rib longer, but decided to sell it in response to lots of customer traffic. The roasts are barded with pork fat to moderate the rate of heat infiltration and provide a bit [...]
Filed under: butchery, farm stuff | 2 Comments »
These are rib eye roasts from the bull that we slaughtered two weeks ago. I’d originally intended to dry age the rib longer, but decided to sell it in response to lots of customer traffic. The roasts are barded with pork fat to moderate the rate of heat infiltration and provide a bit [...]
Filed under: Hendricks Farms, butchery | 2 Comments »
The other day I realized that I rarely post anything about what is the major part of the business of the farm where I make my salumi and other stuff. Hendricks Farms and Dairy is fundamentally a raw milk and cheese producing operation, whereas what I do counts as only a fraction of the [...]
Filed under: farm stuff | 1 Comment »
The other day I realized that I rarely post anything about what is the major part of the business of the farm where I make my salumi and other stuff. Hendricks Farms and Dairy is fundamentally a raw milk and cheese producing operation, whereas what I do counts as only a fraction of the [...]
Filed under: Hendricks Farms | 1 Comment »
