Cole Ward The Gourmet Butcher
Cole Ward - AKA The Gourmet Butcher - introduces himself
Hmmm - not feeling so well. Was it those chicken wings?
“The Gourmet Butcher” Cole Ward breaks down the meanings of Kosher, Glatt Kosher, and Halal.
A new guide-to-meat book.
Cole's opinion of those guys in white coats behind the supermarket meat counter.
Cole announces an upcoming butchering workshop.
Should The Gourmet Butcher produce a deer butchering DVD?
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
A brief description of what happens after slaughter.
Cole talks about the horrors he's seen when people butcher their own deer.
Cole's manifesto for better butchers.
Cole takes you through the first steps in learning to cut your own meat - sourcing.
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.
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
Cole describes some not-so-honest butcher practices involving meat loaf mix. Buyer Beware!
The secret to a tasty, non-gamey, leg of lamb.
The Gourmet Butcher explains the best ways to re-heat red meats.
Cole remembers the good ol musical days, and plays you a concert.
How to tell when meat or poultry is "off"
A brief preview of Cole's presentation at the Mother Earth Fair Sept 24/25 at Seven Springs, PA.
The Gourmet Butcher's road trip to the Fair.
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
Cole's tips for the best stew meat, and his favorite burger recipe. Plus a chance to win a free Gourmet Butcher DVD!
Cole explains the term "dark cutter" as it applies to the effect of stress on meat animals, and eventually, its affect on consumers.
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
Cole's thoughts about fresh fish, with a recipe. Plus a neat way to order your prime rib.
Rabbit is delicious and extremely good for you.
Cole responds to a critic.
Cole responds to a critic.
Cole does a sausage-making workshop.
Kari Underly launches Range Meat Partners to offer training and create a new generation of craft butchers.
Learn how to identify the right time to butcher laying hens for meat.
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.
Fond memories of a self-sufficient farm in Armstrong County, Pa., show how hard work and family together results in a truly meaningful life.
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.
The emotional realities of butchering and processing your own livestock.
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?
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!
Today we officially celebrate Earth Day, but we can celebrate healthy soil and all that it contributes to our lives every day.
The advantages of a tractor boom pole are discused.
In preparation for a large chicken harvest later in the season, a few homesteaders perform a trial run to test their chicken harvesting capabilities.
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.
Building a new house with SIPS
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.
Another easy way to enjoy the fresh taste of gourmet garlic year-round is with these convenient cubes!
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.
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?
Architect Debra Rucker Coleman shares tips for converting your home to passive solar energy.
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."
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.
This blog post is a description of starting a building project using Structural Insulated Panels, also known as SIPs.
Explanation of how an Over Running Coupler (ORC) works and why you should have one with a direct drive PTO.
The advantages of having stabilizer bars on your tractor when using an implement such as a mower are described.
EZ Mover - A 2" Receiver for Your Three Point Hitch
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.
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.
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
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.
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.