†9 October, 2009

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Michael Pollan asked his reader’s for rules about eating. These are 20 of his favorite responses. (via Ben)

Michael Pollan asked his reader’s for rules about eating. These are 20 of his favorite responses. (via Ben)

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“4 October, 2009

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The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.

—

E. coli from bad beef put Stephanie Smith (from St. Cloud, MN) into a 9 week coma from which she awoke paralyzed and unable to walk. On the other hand, the process described above saves Cargill 25 percent as compared to using whole cuts of meat.

Dr. Jeffrey Bender, a food safety expert at the University of Minnesota says straight up: “Ground beef is not a completely safe product.” The rest of this article in today’s NYT is absolutely shattering. Basically, if you don’t know exactly where your beef is coming from, you are putting your life in danger.

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†4 September, 2009

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The Master Cheesemakers of Wisconsin By Jim Norton & Becca Dilley Reasons why you should get this book: 1) Jim Norton & Becca Dilley (founder, editor and photographer, respectively, of The Heavy Table) are, like, two of the only people I trust when it comes to putting things in my mouth.2) If there’s one thing that Wisconsinites know, it’s how to make cheese. And, as I can tell you from experience, also eat it. And also how to drink beer.3) These Master Cheesemakers are no joke: “Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.” Available for pre-order on Amazon now. (With a tasty $8 off!) Official website and blog here. This is going to be my go-to Christmas present for all the Wisconsin-living/ cheese-loving folks I know. Which is just about everybody.

The Master Cheesemakers of Wisconsin
By Jim Norton & Becca Dilley

Reasons why you should get this book:

1) Jim Norton & Becca Dilley (founder, editor and photographer, respectively, of The Heavy Table) are, like, two of the only people I trust when it comes to putting things in my mouth.
2) If there’s one thing that Wisconsinites know, it’s how to make cheese. And, as I can tell you from experience, also eat it. And also how to drink beer.
3) These Master Cheesemakers are no joke: “Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.”

Available for pre-order on Amazon now. (With a tasty $8 off!) Official website and blog here. This is going to be my go-to Christmas present for all the Wisconsin-living/ cheese-loving folks I know.

Which is just about everybody.

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†26 August, 2009

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Fall 2009 Twin Cities Parade of Chicken Coops Saturday, September 12, 2009 from 10:00 to 4:00PM If you have ever wondered how people go about solving their chicken problems, then the Fall 2009 Parade of Chicken Coops Tour should be marked on your calendar. You will meet a whole variety of handsome chickens, and get a chance to talk to people who have gone through the process. This sounds great!

Fall 2009 Twin Cities Parade of Chicken Coops
Saturday, September 12, 2009 from 10:00 to 4:00PM

If you have ever wondered how people go about solving their chicken problems, then the Fall 2009 Parade of Chicken Coops Tour should be marked on your calendar. You will meet a whole variety of handsome chickens, and get a chance to talk to people who have gone through the process.

This sounds great!

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†16 August, 2009

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Shanai and I are trying not to spend any money for the rest of the month. This is forcing us to think creatively about many of the existing foodstuffs in the house we would probably otherwise never get around to eating. Here, for desert, we have frozen bananas topped with the contents of what was previously thought to be an empty jar of Nutella. They were alright.

Shanai and I are trying not to spend any money for the rest of the month. This is forcing us to think creatively about many of the existing foodstuffs in the house we would probably otherwise never get around to eating.

Here, for desert, we have frozen bananas topped with the contents of what was previously thought to be an empty jar of Nutella. They were alright.

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†6 August, 2009

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My favorite St. Paul lunch spot, Golden’s Deli, is now delivering by bicycle.

My favorite St. Paul lunch spot, Golden’s Deli, is now delivering by bicycle.

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†4 August, 2009

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What it’s come to. Shanai & Co. are at the WBSC for some kind of “ladies night” slumber party so I am left to my own devices in my search for a midnight snack. (The purchase of the bag on the left owes no small debt to one Mills Baker, whose love letter to the cracklin got me thinking about when my father first introduced me to pork rinds, which got me thinking about how I need more fried pork skin in my life. I’m hoping I can find better specimens at this year’s State Fair.)

What it’s come to.

Shanai & Co. are at the WBSC for some kind of “ladies night” slumber party so I am left to my own devices in my search for a midnight snack.

(The purchase of the bag on the left owes no small debt to one Mills Baker, whose love letter to the cracklin got me thinking about when my father first introduced me to pork rinds, which got me thinking about how I need more fried pork skin in my life. I’m hoping I can find better specimens at this year’s State Fair.)

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†26 July, 2009

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The 100-Course Meal at the West Bank Social Center. Each course photographed and reviewed at The Heavy Table.

The 100-Course Meal at the West Bank Social Center. Each course photographed and reviewed at The Heavy Table.

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26 July, 2009

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Hamburger love.

So on Friday I drove out to Smashburger for the first time and I’ve got to say, I was really disappointed. The patty lacked flavor and was dry, the fried onion was overspiced and overpowering, and the whole thing was just a sloppy mess. The Smash Fries were literally unedible. I ate 2 and threw the rest out. I’d read enough since they opened not to let my expectations get too high, but I certainly wasn’t expecting to leave feeling cheated. To be fair, the strawberry shake, unlike the rest of the meal, was fantastic.

When it comes to the fast-food hamburger, Hardee’s Thickburger still has the rest beat (verified about a half hour ago).

And now, it’s time to flesh out some terms on a self-imposed ban on all foods not good for me. 2 burgers in 3 days has me feeling like shit. Throw in a burrito from Chipotle, a Chicago style Polish from Chris & Rob’s, a Cubano at Victor’s, 3 or 4 coffees, a pastry from May Day, and a 750 ml of Wisconsin Belgian Red last night and you’ve got a pretty thorough picture of what’s gone into my body over the weekend (and further proof that Shanai, who was Up North for the weekend, is the only thing keeping me alive.)

Oh, and here’s the best part: If I go back any further I’d have to include nothing less then an honest-to-god 100-Course Dinner on Thursday night. (It was actually much healthier then you might expect.)

In any case, it’s time to wisen the f**k up and crack into that CSA goodness sitting in our fridge. And maybe definitely go for a run.

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※3 June, 2009

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Spring Grove’s Lemon Sour Soda Pop

Must find.

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†3 June, 2009

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Hotdog Panic. Finally, an iPhone game after my own heart.

Hotdog Panic.

Finally, an iPhone game after my own heart.

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“1 June, 2009

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… green leaf lettuce, a mix of baby lettuces, one pound of asparagus, cut spinach, green garlic & sconions…

— Featherstone Farms newsletter informing us of the contents of our first box of CSA goodies. Picking it up Thursday!

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†19 May, 2009

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The Heavy Table has a great summary of the Slow Food event at Ralph Lentz’s farm on Saturday, and beautiful photos to boot!

The Heavy Table has a great summary of the Slow Food event at Ralph Lentz’s farm on Saturday, and beautiful photos to boot!

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†18 May, 2009

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We spent yesterday out on Ralph Lentz’s farm. We ate elk with morels and gravy, wild rice, ramps, and asparagus. We drank local beers from Lift Bridge and Flat Earth and local wine from Crofut. Deserts were pot-luck style and I was reminded that rhubarb upside down cake might be the greatest damn thing ever invented. At night we camped at Frontenac State Park on a bluff overlooking the Mississippi River at Lake Pepin. This morning we drove down to Kellog to visit Lark Toys (where I finally bought Settlers of Catan) before heading back up 61 home. Dear Employers, Three day weekends every week please. Yours, Colin

We spent yesterday out on Ralph Lentz’s farm.

We ate elk with morels and gravy, wild rice, ramps, and asparagus. We drank local beers from Lift Bridge and Flat Earth and local wine from Crofut. Deserts were pot-luck style and I was reminded that rhubarb upside down cake might be the greatest damn thing ever invented. At night we camped at Frontenac State Park on a bluff overlooking the Mississippi River at Lake Pepin. This morning we drove down to Kellog to visit Lark Toys (where I finally bought Settlers of Catan) before heading back up 61 home.

Dear Employers,

Three day weekends every week please.

Yours,

Colin

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†6 May, 2009

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The best decision I’m going to make all day.

The best decision I’m going to make all day.

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