At roughly 200 pounds, the spotted Berkshire hog is rotund, marbled, and ready for harvest. His card, so to speak, is up. One day he’s snorting around the trough on a Fresno farm, and the next, he’s packed onto a refrigerated truck bound for San Luis Obispo.Read More
My entire being is awash in a warm wave of beef essence.
The experience is not unlike being hit with a hot summer breeze carrying intoxicating hints of herbs, spices, and earth. At the Wellness Kitchen, it always smells like grandma’s house—if grandma was less into Campbell’s chicken noodle soup and more into clean eating and holistic medicine.
Three giant stainless steel pots brimming with grass-fed beef bones simmer on the kitchen’s cramped six-burner stovetop. Carrot, onion, leek, red and sweet potato, yam, garlic, celery, parsley, apple cider vinegar, kombu, allspice, peppercorn, and sea salt make the mix tasty, not just virtuous.Read More
The season was turning cold—freezing—when Chef Tim Veatch and his beloved companion, Jeriel Sydney, arrived at a rural farmhouse in Parma, Italy, in pursuit of pork.
They’d heard that the farmer who lived there would be breaking down two black Parma hogs for charcuterie, so they jumped at the opportunity to help slaughter, process, and cure the meat.Read More
In one swift, deft motion, Michelle Angell uses a mud-crusted cowboy boot to turn over a milk crate full of overripe Hass avocados.The glossy black and green fruit roll across the dusty landscape making a soft sound equivalent to a piggy dinner bell.
If you stop by Flavor Factory before 10 a.m., you can probably glance through the front window and see chef/owner Adam Pollard elbow deep in a white plastic bucket of bright red meat. When I come knocking, the sleeves of his clean chef’s coat are rolled way up, showing off a mix of tattoos and beef.Read More
Charlie can keep his Everlasting Gobstoppers and Wonka Bars. The real golden ticket isn’t hiding beneath the wrapper of some fantastical candy bar—it’s actually nestled under the powdery casing of a handmade truffle salami cured with wine, aromatic herbs, and earthy spices.
Behind the wondrous doors of Atascadero’s Alle-Pia Emporio exists a factory for the meat obsessed.Read More