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.
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.
Should The Gourmet Butcher produce a deer butchering DVD?
Cole announces an upcoming butchering workshop.
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.
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
A brief description of what happens after slaughter.
Cole's manifesto for better butchers.
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?
In the second of this series of blog posts, I'll be discussing what are arguably the caviar of the garlic world: Rocamboles!
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.
Cole talks about the horrors he's seen when people butcher their own deer.
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?
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."
Cole takes you through the first steps in learning to cut your own meat - sourcing.
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.
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.