The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
From a very old family recipe, that remains a closely guarded secret, monastery mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery.
In this short documentary: from the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition.
Bethany Rydmark shares some of her thoughts about the Food Swap event she has created for local foodies at the Branch & Birdie store in southeast Portland.
This is a story about a 4th generation sausage making family that makes fresh sausages without the cheap fillers and food additives.
It has a distinctive taste, very different from cow or goat cheese as you will learn in this story.
Simple hearty Sauerkraut Soup that is especially appreciated in the winter months!