Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
August 19, 2011 It’s fairly common knowledge that Portland, Oregon is well known for its beer and micro-breweries – there are over 30 breweries in town, and many more pubs that serve up this crafted ale. This weekend kicks off a week of microbrew celebration aptly called Portland Beer Week. There are a number of […]
August 17, 2011 Full of history, love of food, and an interest in bringing old-world traditions into the 21st Century, it was a delight to discover Charcuterie – a Documentary via Ediblearia. In this short documentary “Charcuterie is defined as the cookery of meat, but in the past 700 years, it’s become so much more. […]
Each year Gowans adds spirits to his bottles and gives them to friends as Christmas gifts.
October 13, 2010 Farming and making wine on the homestead her grandparents established in 1927 in Brosseau, Alberta, Canada, Xina Chrapko from the get-go defines what organic means to her: “Why organic? It’s just because that’s how we’ve always farmed. A little pet peeve of mine is, you hear conventional farming and organic farming – […]