Cole Ward The Gourmet Butcher





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8/31/2011
Cole Ward - AKA The Gourmet Butcher - introduces himself
7/30/2013
Hmmm - not feeling so well. Was it those chicken wings?
8/8/2013
“The Gourmet Butcher” Cole Ward breaks down the meanings of Kosher, Glatt Kosher, and Halal.
1/28/2014
A new guide-to-meat book.
11/19/2011
Cole's opinion of those guys in white coats behind the supermarket meat counter.
11/29/2011
Cole announces an upcoming butchering workshop.
9/29/2011
Should The Gourmet Butcher produce a deer butchering DVD?
7/9/2013
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
7/10/2013
A brief description of what happens after slaughter.
12/7/2011
Cole talks about the horrors he's seen when people butcher their own deer.
1/17/2012
Cole's manifesto for better butchers.
12/29/2011
Cole takes you through the first steps in learning to cut your own meat - sourcing.
9/5/2011
Why locally-raised clean meat costs more than feed-lot meat; the role large USDA-inspected meat processing facilities play in the food chain. Plus a bad joke.
10/28/2011
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
11/9/2011
Cole describes some not-so-honest butcher practices involving meat loaf mix. Buyer Beware!
11/28/2011
Cole remembers the good ol musical days, and plays you a concert.
9/9/2011
The secret to a tasty, non-gamey, leg of lamb.
10/5/2011
The Gourmet Butcher explains the best ways to re-heat red meats.
9/27/2011
The Gourmet Butcher's road trip to the Fair.
12/14/2011
Cole's tips for the best stew meat, and his favorite burger recipe. Plus a chance to win a free Gourmet Butcher DVD!
10/24/2011
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
9/19/2011
A brief preview of Cole's presentation at the Mother Earth Fair Sept 24/25 at Seven Springs, PA.
9/15/2011
How to tell when meat or poultry is "off"
10/9/2011
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
11/14/2011
Cole responds to a critic.
9/12/2011
Cole explains the term "dark cutter" as it applies to the effect of stress on meat animals, and eventually, its affect on consumers.
10/17/2011
Rabbit is delicious and extremely good for you.
10/12/2011
Cole's thoughts about fresh fish, with a recipe. Plus a neat way to order your prime rib.
11/14/2011
Cole responds to a critic.
11/2/2011
Cole does a sausage-making workshop.
11/20/2013
Learn how to identify the right time to butcher laying hens for meat.
5/16/2013
Kari Underly launches Range Meat Partners to offer training and create a new generation of craft butchers.
8/17/2011
Today, resourceful homeowners are creating more space without moving walls. One innovative solution uses heavy-duty sliding door hardware to show how a vacation home benefits from more efficient floor space.
5/14/2012
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
8/15/2011
Fond memories of a self-sufficient farm in Armstrong County, Pa., show how hard work and family together results in a truly meaningful life.
4/22/2011
Today we officially celebrate Earth Day, but we can celebrate healthy soil and all that it contributes to our lives every day.
5/21/2011
If you strive to grow a garden that is beyond-organic, that relies on very few (if any) off-site products, and that saves you both money and work...deep organic gardening is for you!
5/8/2013
The emotional realities of butchering and processing your own livestock.
2/18/2014
In the last few years, gourmet black garlic has become an in-demand culinary ingredient. But what exactly is it? And what can you do with it?
4/18/2014
In the second of this series of blog posts, I'll be discussing what are arguably the caviar of the garlic world: Rocamboles!
11/29/2013
In preparation for a large chicken harvest later in the season, a few homesteaders perform a trial run to test their chicken harvesting capabilities.
12/6/2010
The advantages of a tractor boom pole are discused.
2/25/2011
Sherry’s son worked hard to raise a goat. Read how he, with the help of family and friends, butchered and prepared the meat for a homegrown Chevron treat.
6/4/2013
Architect Debra Rucker Coleman shares tips for converting your home to passive solar energy.
10/22/2013
This is the first in a 5-part series of blogs on the process and issues involved in plating gourmet garlic. Part 1 discusses options for acquiring seed and also provides information regarding calculating the amount of seed required.
12/26/2013
Another easy way to enjoy the fresh taste of gourmet garlic year-round is with these convenient cubes!
6/17/2014
In this post, I'll be discussing the Marbled Purple Stripe garlic variety, also known as the 'everyman' of the garlic world!
7/1/2014
Introducing glazed purple stripes, the beauty queens of the garlic world!
3/25/2014
Often at a farmers market you'll see garlic designated as 'gourmet.' But what does this mean? Is it a marketing gimmick? Or is there actually something special behind the name?
8/20/2014
Garlic will keep for months if properly cured, allowing you to enjoy it all winter long!
12/15/2010
Hog butchering was a common farm chore done in the early winter. It provided much of the family's meat in the wintertime. It provides healthful food, exercise and a wonderful experience of community.
7/28/2011
Building a new house with SIPS
12/18/2013
We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.
12/31/2010
As New Year's Eve approaches, friends butcher the ducks they've raised in their rice paddies and share some thoughts on "The Power of Duck."
12/29/2011
This blog post is a description of starting a building project using Structural Insulated Panels, also known as SIPs.
8/18/2011
EZ Mover - A 2" Receiver for Your Three Point Hitch
9/27/2010
The advantages of having stabilizer bars on your tractor when using an implement such as a mower are described.
9/8/2010
Explanation of how an Over Running Coupler (ORC) works and why you should have one with a direct drive PTO.
8/4/2014
Your gourmet garlic bulbs are finally out of the ground. Now it's time to prep them for curing!
12/13/2011
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
4/9/2011
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
5/19/2011
We raise broiler chickens from hatchlings for a 4-H fair project every summer. This is a fun, managable project that provides us with some fresh poultry meat as well.
4/18/2011
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
12/2/2012
Growing some of the most delicious and sometimes expensive gourmet vegetables doesn't have to be hard. Artichoke, bronze fennel, kohlrabi, leek, and savoy cabbage are among the vegetables that grow well from seed.


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