Tag: farm
member name: Kurt Michael Friese
|
March 24, 2006 06:22 PM EST --
It's About the Food
By Chef Kurt Michael Friese
The Modern Primitives of the Great Plains
There is a hidden tribe that exists in the middle of the North American continent. Unlike his "civilized" . . .
more
|
|
June 03, 2006 11:14 AM EDT --
It's About the Food
By Chef Kurt Michael Friese
Planting a Seed - The Philosophy of Stewardship
Visit the author @ www.KurtFriese.com
"And . . .
more
|
|
January 16, 2007 09:44 AM EST --
Cooking Class
Real Cooking Made Simple
By Chef Kurt Michael Friese
It is called the Staff of Life, though we are also told that we cannot live on it alone. Some see it as the simplest food (though . . .
more
|
|
June 05, 2007 12:02 PM EDT --
Morel of the Story
There's no doubt, this was a banner year for the houby hunters around eastern Iowa. In addition to my regular crew of foragers who bring fungi into my restaurant on a regular . . .
more
|
|
June 20, 2007 01:10 PM EDT --
Is there anyone, save Professor Hathaway from the 80s cult film Real Genius, who doesn’t love popcorn?
Despite a quick online search turning up such non-sequiturs as Jiffy Pop being listed in . . .
more
|
|
August 02, 2007 10:35 AM EDT --
The Silence of the Bees
Loss of Honeybee Colonies Causing Alarm Worldwide
By Kurt Michael Friese
Listen closely in your garden. Have you noticed that it is just a little quieter this year? . . .
more
|
|
August 19, 2007 03:32 PM EDT --
Here it is again, that situation we thought (back in February) would not happen again this year, but we did it again anyway, didn’t we? You and I promised ourselves that we’d be more . . .
more
|
|
October 25, 2007 11:30 AM EDT --
From the outset: I have no problem with vegetarians or vegans. I fully respect their opinions and their gustatory choices. I encourage everyone to eat healthily, and to do so in a manner that . . .
more
|
|
July 08, 2007 02:46 PM EDT --
Thought y’all would like to see this:
“I am sympathetic to the Slow Food movement, which emphasizes supporting local farmers within half a day's drive of the place where one lives, and . . .
more
|
|
September 03, 2007 10:20 AM EDT --
Click here if you missed part 1
Now it’s 2 weeks on and the tomatoes still keep coming. Last time we talked about having friends over and making a party of it. Everyone brought their bounty . . .
more
|
|
September 18, 2007 02:03 PM EDT --
There are certain foods that I believe are unpopular with children and other finicky eaters simply because of their names. One such is the unfortunately named squash; it seems to make people think . . .
more
|
|
December 05, 2007 11:41 AM EST --
Seems as though the rules for cooking with fats and oils change every time you pick up a newspaper. One oil is bad for you, then it’s good for you, then it’s only good if it’s . . .
more
|
|
December 19, 2007 11:08 AM EST --
For some folks, Christmas is about peace and good tidings. For others it is a joyous celebration of the birth of the savior. For many it is just about the presents. In my family it was, and still is, . . .
more
|
|
March 26, 2008 01:51 PM EDT --
The March, 2008 issue of Metropolis focuses on the overarching idea of localism and its relationship to sustainability. It is, as always, a beautiful and well-written issue, but in it one particular . . .
more
|
|
July 13, 2008 02:25 PM EDT --
Too many people in this country have been sold a bill of goods. They've been tricked, flim-flammed, conned, and hustled. They've been bamboozled into believing that food comes wrapped in plastic . . .
more
|
|
December 30, 2007 02:22 PM EST --
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne
There are many more verses to the classic New Year's . . .
more
|
|
June 03, 2008 05:29 PM EDT --
As the date for Slow Food Nation -- the big sustainable-food conference scheduled in San Francisco this coming August -- draws near, I've been thinking about attitudes toward food in the erstwhile . . .
more
|
|
October 17, 2007 12:03 PM EDT --
When it comes to rich, flavorful, tender meat, it is hard to beat veal. While still enormously popular in Europe, especially in France, Italy and Germany, it is much harder to find in the US, and . . .
more
|
|
July 03, 2007 01:36 PM EDT --
This week we celebrate our independence, mostly by drinking a lot of beer. There are, however, more refreshing libations to be had. They come from the world of cocktails, and they come with . . .
more
|
|
January 05, 2008 04:56 PM EST --
There is brandy, and then there is Cognac.
Brandy can be made anywhere, and is simply the distilled spirit of fermented grape juice (a.k.a. wine). Cognac (pronounced "CON-yak") is the . . .
more
|
|
|
|
