Cole Ward - AKA The Gourmet Butcher - introduces himself
Learn how to identify the right time to butcher laying hens for meat.
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
A brief description of what happens after slaughter.
Merry Graham will help represent Bob’s Red Mill in the 2011 Golden Spurtle World Porridge Making Championship in Scotland
Try this Lemongrass Semifreddo Recipe and relish an Italian dessert similar to a delicious, rich frozen mousse.
Preserving herbs from your garden is easy, whether you freeze or dry them.
In preparation for a large chicken harvest later in the season, a few homesteaders perform a trial run to test their chicken harvesting capabilities.
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.
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.