Monthly Archives: August 2010

Artisan Butchers
(Does Artisanal Even Mean Anything Anymore?)

The first cut, breaking down a hog American style, photo by donna

What does artisan butcher mean?  What does artisan mean, for that matter? I’m grateful to Abigail Blake, an American living, cooking, and blogging on the island Tortola, for her comment on my most recent mini-post:
I like this explanation from a 1913 Websters: “An artist is one who is skilled in one of the fine arts; an artisan is one who exercises any mechanical employment. A portrait painter is an artist; a sign painter is an artisan, although he may have the taste and skill of an artist. The occupation of the former requires a fine taste and delicate manipulation; that of the latter demands only an ordinary degree of contrivance and imitative power.” Basically, almost any butcher ...

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Tomato Dinner

Tomatoes still warm from the sun, with basil and thyme, drizzled with balsamic and olive oil (photo by donna)

Dinner, last minute vegetarian delight in this heat: a good toasted baguette, butter, and fat tomatoes that ripened whilst we discovered bahn mi in little Saigon in LA, hiked up the river to Copake Falls in upstate New York, leapt off of 40 foot ledges at an old quarry outside West Stockbridge, swam in the rivers around Dorset, Vermont, swung in hammocks as the sun descended, grilled chicken and corn, drank cold wine and sent paper lanterns to the stars. I have never had more work on my plate, two major books due more or less simultaneously this summer, and rarely has a summer included so much travel and mandatory relaxation, so many hours outdoors with Donna ...

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America’s Artisan Butchers?

Who are they?  I'd love peoples help in creating a list of those chefs/butchers who consider themselves craftsmen of the trade.

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Ohio Farmers and Humane Animal Standards

A victory in Ohio for those looking for more humane treatment of livestock, The New York Times, 8/12/10.

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Going To Seed: Coriander
(summer idyll till 8/18)

Fresh coriander, photos by Donna

How fast this summer is receding in my rear view mirror is reflected in the ciliantro that, for all my travel and busyiness, I have let go to seed. Yet there are glories even in being remiss--the fresh coriander seeds that lends so many savory preparations a huge jolt of flavor and crunch.  Fresh coriander seed makes a great garnish on rice, in salads, on meats, in sauces. I particulary love it roughly cracked and used liberally with black pepper on any grilled meat. If you grow your own, you can pick it when it's still green, almost fruity and a little chewy with that same flavor burst. We're ensconced now in an extraordinary big old house ...

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