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.
11/20/2013
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.
9/29/2011
Should The Gourmet Butcher produce a deer butchering DVD?
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.
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.
11/29/2011
Cole announces an upcoming butchering workshop.
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.
1/17/2012
Cole's manifesto for better butchers.
5/8/2013
The emotional realities of butchering and processing your own livestock.
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.
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!
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.
12/7/2011
Cole talks about the horrors he's seen when people butcher their own deer.
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.
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!
9/9/2014
Asiatic garlic cultivars may be difficult to find, but their great taste and easy-growing nature make them a great choice for garlic lovers and growers alike!
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
Cole takes you through the first steps in learning to cut your own meat - sourcing.
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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