How to tell when meat or poultry is "off"
Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the preferred way of life; they exercised natural crop cultivation, gathered fresh chicken eggs, canned both vegetables and meat and the term "eating like a thrasher" became a reality.
Natural Home editor-in-chief Robyn Griggs Lawrence pledges to go 'Meatless in May' to raise awareness about the environmental effects of consuming meat.
Veggie meatloaf makes for a hearty, delicious entree or side dish perfect for vegetarians and vegans at Thanksgiving. Check out these three varieties: one features chickpeas, one lentils and one vegetarian meat substitute.
When it comes to safe methods for canning foods, this is one instance in which modern advice is better than old-time techniques. Use canning recipes that have been tested and verified safe by food scientists, who have learned a lot about food preservation over the years.
Learn about three concerns of pressure canning foods— equipment reliability, foodborne illness and altitude adjustments — and start pressure canning safely!
Taking into account production, processing, consumption and disposal, the Environmental Working Group found that if everyone in the U.S. gave up meat or cheese one day a week for a year, it would be equivalent to taking 7.6 million cars off the road.
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
Readers who love canning share their firsthand reports about the foods they can at home, and why.
The US Department of Agriculture really, really doesn’t want us to read this report, which proves the connection between factory meat and MRSA, the antibiotic-resistant staph bacteria that now kills more people each year than AIDS.
Natural Home editor-in-chief Robyn Griggs Lawrence explains the environmental effect of consuming too much meat and offers tips on how to incorporate more vegetarian meals into your diet.
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.
Cole describes some not-so-honest butcher practices involving meat loaf mix. Buyer Beware!
Recipes and ideas for meals with less meat.
Delicious, nutritious quinoa gives nutty goodness to this summer dish that takes advantage of tomatoes, corn and eggplants--summer vegetables at their best.
Perfect for spring, this pasta dish can be made with the spring herbs that are popping up in your garden or market and a little leftover wine (either red or white will do).
HOMEGROWN Life blogger and Bay Area homesteader Rachel of Dog Island Farm covers the essentials of how to can safely.
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
Tasty jars of canned food await readers in this Photo of the Week. Continue posting your photos for a chance to be featured on our site!
When you celebrate Meatless Monday with hearty, savory Mushroom Bread Pudding, no one will miss the meat.
Advice on how to get the most tender and flavorful meat from your chickens.
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
Rabbit is delicious and extremely good for you.
It's a challenge to describe the place where I take my livestock when it's time for them to cease being my companions, and to become my product instead. I call Steve's Meats in DeSoto, Kansas, the "packer." And, indeed, when I stopped off there this morning they had about 800 pounds of beef frozen and packed, ready for me to take home. It filled the freezer to the rim.
The Gourmet Butcher explains the best ways to re-heat red meats.
Cornish cross and heritage chickens are two types of chickens often used for meat. There’s considerable debate about which tastes better, which is easier to raise and which is more “ethical.”
Tender slices of grass-fed flank steak have an out-of-this-world flavor, which is perfectly complimented by this flank steak marinade featuring mirin and maple syrup.
Instructions for building a cold smoker (and three other things you can do with steel oil drums).
Just because the package says “local,” doesn't guarantee that it is.
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
I'm going to the old Kerr canning book for this tried and true recipe for making simply wonderful pickled beets.
When it's too hot outside, the work moves inside, and is still REALLY HOT.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
Adding lemon juice to tomatoes before canning is not an option! Neither is being distracted and forgetting what you're doing.
Do you feel like the month of June left you gasping for air? You are not alone. I am hoping July will be slower paced and full of summertime fun!
How to make canned green tomato relish.
A comforting herb-baked macaroni makes for a simple meal on a short winter night.
Creamy, delicious Parsnip Flan with Roasted Beets takes advantage of the last of the stored winter vegetables. Pair it with fresh spring greens for a wonderful spring meal.
This Meatless Monday, whip up a batch of Julia Butterfly Hill's Top Anything Sauce, made with peanut or almond butter, and make a meal out of fresh veggies and quinoa.
Going meatless is a breeze when corn is at its late-summer best and the garden is bursting with squashes. Southwestern calabacitas is a delicious, hearty summer stew that makes the most of this bountiful season.
There is no “one size fits all” bunch of information that works every time in every location, every person, and for every goat.
Pigs can be a great source of healthy and humanely-raised meat in an urban setting thriving on the leftovers of humanity.
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!
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
A brief description of what happens after slaughter.
How do folks get from city dwellers to homesteaders? Annie Warmke interviews Carie Starr, owner of Cherokee Valley Bison Ranch in Central Ohio.
If you’ve always wondered how to make sausage at home, this primer will get you started in sausage making.
Composting doesn't need to be complicated. It's time to throw out the guide book and start letting nature take its course. Meat? No problem. Bread? Don't worry about it. Human waste? Why not? It's easy!
How we prepared and ate all the meat of the goat Caleb raised and butchered.
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
Even those who are new to canning (like us!) can make these savory little pickles! But you'll want to make extra, because they won't last long!
No juice extractor? No problem! This easy method for making fresh, delicious apple juice will have you sipping in no time.
Learn how to use less energy canning tomato products.
Our experiences in learning to pressure can and use reusable canning lids.
The history of the Blood Orange and How to make Blood Orange Marmalade.
A great recipe for the holidays or any time of the year!
Canning is a homesteader essential skill. Sometimes canning can simply be a way to create and spread love and kindness, rather than just putting by necessary foods. Try out this Peach Orange Marmalade recipe for a change of pace.
The author of STAND UP AND GARDEN discusses why it is safe to can and otherwise preserve produce that's grown in an environment in which pesticides are used.
Whip up this delicious vegetable-based soup tonight. You'll never miss the chicken.
Rich, creamy Parmesan and Brie Polenta is a Meatless Monday meal fit for a king.
This fresh spring soup is rich and creamy without the heaviness of cream.
If spring is giving you peas, it's best to eat them right away before their sugars degrade. Here's how to whip them up into a wonderful spring soup.
If fiddlehead ferns are popping up in your local market or local woods, grab them while you can. Incorporate this fabulous, fleeting spring treat into a fresh, slightly tangy pasta dish for Meatless Monday.
Ann Harvey Yonkers, founder of Washington, D.C.'s FreshFarm Markets co-op, nests eggs in a bed of wilted fresh greens for a delicious meatless summertime brunch or dinner.
Chef Gordon Hamersley's Vegetable Tian makes use of tomatoes, squash and eggplant--all in their prime right now.
These recipes with filling, protein-packed whole grains such as quinoa and millet are great options for no-meat or low-meat diets.
Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexitarian meals.
Cole explains the term "dark cutter" as it applies to the effect of stress on meat animals, and eventually, its affect on consumers.
Cole takes you through the first steps in learning to cut your own meat - sourcing.
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.
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
Skip the steaks if you're firing up the barbecue tonight. Marinated and grilled veggies and tofu, served up with wasabi mayo on grilled bread, is a hearty, delicious way to celebrate Meatless Monday.
Celebrate Meatless Monday with this sweet, tangy spring risotto.
Sauteed spring greens and mushrooms dress up polenta in this nutritious, satisfying main dish.
People are often apprehensive about preserving their own food, whether they're intimidated by the process, or concerned about the safety of the finished product. As Sherri Brooks Vinton explains, it's time to bring canning back to the home kitchen.
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.
Our books are making a larger impact than we know!
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Grapes can grow anywhere, thriving in a variety of climates and soil types. Growing grapes is rewarding, because after a few years they produce abundant fruit and quickly provide architectural interest in the edible landscape.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
Kerr-Cole Sustainable Living Center in Taylor, Arizona celebrates national homesteading month with a display of solar ingenuity.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.
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.
The tale of Carlotta's last day. A trip to the processor. Real happenings on a goat farm, it's not always lollipops and rainbows.
I don't get grossed out very easy - but this special cut of beef made me cringe!
Getting ready for Goat School is always a daunting task, but once all of our new friends start arriving, we get excited! What a great time learning all about goats!
Cole Ward - AKA The Gourmet Butcher - introduces himself
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
One locavore takes responsibility for raising and slaughtering her own chickens.
Julia Butterfly Hill understands the need for extreme measures when it comes to environmental activism. In the late 1990s, she spent 738 days living in a redwood tree named Luna, to bring attention to the plight of the world’s ancient forests. Through her vigil, she negotiated to permanently protect the 1,000 year-old tree and a nearly three- acre buffer zone. She says that our forks are also powerful change agents.
“I love food!” Hill told Natural Home & Garden. “I love preparing meals that are both decadently delicious and happily healthy. I’m a joyous vegan, and I celebrate how fabulous this lifestyle is for my body, my world, my planet, and for the animals as well.”
Hill eats animal-free food that’s organic, local, in season, and free of added junk—food that she calls “a celebration of life.” Her recipe for delicious vegan lasagna takes about a half hour to prepare and provides plenty of opportunity for interpretation. If you don’t have fresh herbs on hand, substitute 1 teaspoon each of the dried herbs or 2 tablespoons Italian Seasoning.
Fusion Bread Salad makes use of the cherry tomatoes and basil that are prime right now--and you don't have to heat up the kitchen to make this hearty, nutritious main dish.
Make homegrown tomatoes the star of tonight’s dinner by whipping up Marcella Hazan’s Tomato Sauce with Butter and Onion. Made with just three ingredients, this sweet, rich sauce is a classic.
Homesteaders become similar to the self-sustaining people in the Arctic as they spend each season preparing to have food, warmth and shelter for the entire year. It is gratifying to eat well and be comfortable because of our year-round efforts.
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.
Tackling the old wives tale I heard recently down at the hardware store how a penny inserted into the flesh of a tomato plant stalk will help that plant fight off or maybe prevent a blight attack along with data on trying to trap a wild rabbit.
describing the upcoming fun photo contest with the theme being chickens and the fun they either have or give. Figs and more figs are at the heart of the obsession.
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
YIKES! What to do when you've planted too many veggies? Is your garden producing more than one family can eat? Sure, you can give it away. But wait! Try pickling those garden gems. This way, you'll be able to enjoy them through the winter and beyond!
Summing up pasture data where it relates to chickens and customizing land to better suit poultry and their behavior and stomachs. Measuring oil viscosity levels and rescuing a trailer with a portable winch were some of our favorite things.
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.
Growing Local Food is a new book that encompasses all the needed basics to grow plants, keep heritage breed animals and bees. The author is a homesteader and physician who gives the readers the basic information to grow or find nutritious, local food
Black bears and rural living go hand in hand in many parts of North America. So how do you keep bear/human conflicts to a minimum?