This is an adaptation of a Caribbean-style brine or marinade for pork. The lime juice subs for the traditional sour oranges which can be difficult to find. I’ve reduced the salt as low as I can and still have a “brine.” The dark beer (I used a mocha stout.) adds a hint of sweetness and […]
Sometimes it’s a challenge for a commercial baker to convert to scale for home baking. In this pie recipe, Lisa Bell does her best to not over do it :).
The week of February 22, 2009 on CUPS: chili cook-off video; artisan wages; Heather Jones personal sustainability journey and Organicology conference.
Portland, Oregon, is a city on the cutting edge of artisan food. Yet, the sad irony is that the pay for skilled artisan food labor is terribly low.
This week on Cooking Up a Story, February 15, 2009: The next generation of farmers; TwoJunes, Portland artisan wages; and Heather Jones sustainable journey.
On Cooking Up a Story, the week of February 8, 2009. Farm to School video; Two Junes post on artisan labor; Introducing guest contributor Heather Jones.
This Tuesday, January 25, 2009, TwoJunes begins their 3-part series on Cooking Up a Story: The Sustainable Food Movement’s Dirty Little Secret.
Lisa, who had been stockpiling other types of rendered fat , hit upon the notion of a Christmas homemade dog treats recipe.
Lisa Bell has been a pastry chef and a food scientist and now works in film production. Nicole Rees is a food writer and cookbook author and is a baking scientist.