pork

Grilled Rack of Pork with Rosemary & Garlic

Jun 27th, 2009 | By admin | Category: Food, Recipes, Sustainable Cuisine, pork

Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist. According to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen”, bones themselves don’t contribute much flavor, but they do act as an insulator, slowing the transfer of heat.

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Breeding for Taste – Heritage Pigs in the U.S.

Jun 25th, 2009 | By admin | Category: Farm, Food, Food Policy, Lead Story, Sustainable Cuisine, pork

Our eyes are beginning to be opened. How pigs are raised and live is one key, but breed is just as important and should not be neglected. Thankfully, a number of heirloom pig varieties are being raised on small family farms all across the country.

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Sustainable Pork – Paul Atkinson & Laughing Stock Farm

Jun 24th, 2009 | By admin | Category: Farm, Food, Food Policy, Lead Story, Sustainable Cuisine, pork, sustainable

What is sustainable pork production? It isn’t a hog raised in industrialized factory farm or Confined Animal Feeding Operations (CAFO), it isn’t a tend and it isn’t being championed by the hypocrites like Paul Deen at the Food Network.

So what is it?

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