Length: < 1 min No, not some bearded sky pilot or religious pixie voices talking in your head, shit, but instead the basis for so many great cuisines around the world. We first came across the phrase being used in its cookery sense when… Read More »The Holy Trinity
Length: 4 mins I’ve mentioned before the Tripe Marketing Board. Instrumental in helping to make people love the “not so nasty” bits, as April Bloomfield memorably calls them, they existed as an organisation in England in the 50s and 60s. Tripe was a… Read More »Let’s hear it for the “The Lard Information Council”!
Length: 2 mins The female equivalent of the sainted Fergus Henderson has to be April Bloomfield who, apart from him, has perhaps done more than any other chef to promote nose-to-tail cooking and eating. And the front cover of her “A girl and her… Read More »A girl and her (many) pigs
Length: 2 mins A question asked (possibly apocryphally) by a Sgt Daniel Daley of his fellow US Marines. As I’m guessing not too many of you are likely to have to do that same fighty, killy fellow humans, type of things as he, instead, how… Read More »“Come on, you sons of bitches, do you want to live forever?”
Length: 3 mins How about both sides winning? Or at least, between them, can agree to an honourable draw? I’m continually reading — when not eating — looking to get as much new information as I can find on this whole food thing;… Read More »In the battle of idealism v. pragmatism, who wins? Or how do we scale sustainability?
Length: < 1 min “Nothing to hide, nothing to fear” The exact origin of the phrase is unknown, but it’s commonly attributed to Goebbels – who was the Nazi minister of Public Enlightenment and Propaganda. And quoted by Tory MPs when supporting the disastrous… Read More »Publish and be hammed.
Length: 2 mins I told you before how smart are pigs. Smart enough apparently to cure King Bladud back in the 9th century BCE. According to the historian Geoffrey of Monmouth, Bladud was the eldest son of the legendary King Lud (Lud Hurdibras)… Read More »A cure for leprosy? And a baby for the bard.
Length: 5 mins Or, as the Swiss saying goes — the equivalent of our own “nose to tail” — “vom schnörrli zum schwänzli”. I’ve banged on about this before (and no doubt will again in the future) but everything from the pig is edible… Read More »A truly offal project: from the oink, via the feet to the tail
Length: < 1 min Here is an ancient Greek memorial to a pig killed in a traffic accident. The poor pig is praised as “Everybody’s Friend”… I’m not 100% sure what breed this is however.
Length: 2 mins Before I get into this latest post, just a reminder that the very lovely & hard working people at Crisis, the homeless helping charity, need your money, day in, day out, to help their clients, the (expanding in numbers) homeless… Read More »Blades of glory (or tools of the trade)
Length: < 1 min Two beautifully observed & executed pieces; again, there aren’t many pictures devoted to women butchers. Camille Pissarro, The Pork Butcher (1883) Edouard-Jean Dambourgez, A Pork Butcher’s Shop (French, 1844-1890)
Length: < 1 min Some of the delicious youngsters in the mixed pig herd at Franklins Farm and the newest arrival to The Bulow Clan, Bobby-Lee, weighing in at 7lbs 6ozs. They’re all doing well.
Length: < 1 min A really rather large and magnificent British Saddleback boar at the open day at the very wonderful Franklins Farm today.
Length: 4 mins This lady gets it. “An average domestic pig at six months old is already hitting 70-80kg, and ready for slaughter,” she said. “But these are going on longer and to my mind it is better because we have got good… Read More »Iron Age Pig. And Pig Iron.
Length: 4 mins I’m pretty keen on pigs as you may have surmised. Monomaniacally at times, or so I’ve been told. But I’m not going to say “no” to other types of meat, especially not to good beef. And especially not to some… Read More »You say you want “The Steak (R)evolution”, well, you know…
Length: < 1 min That’s all you need to do; and you could help us stop 1/2 the food currently being wasted across the EU by this simple action. So, what are you waiting for? Sign it here now!
Length: < 1 min A quick shout-out to the team at Porky’s Bankside; some great ink on the team members, some fine bourbons on their flights (I’d recommend the Elvis Presley) and an excellent play-list. Recommended after a long day tracking around Tate Modern… Read More »Great shades dude…
Length: 4 mins In this follow-up piece, I’m covering a little more of the history and stories behind this area and accompanying it with some rather good photos and videos whose existence I wasn’t aware of until after starting the research for this… Read More »Butchers; Smithfield, Spitalfields & Borough Markets Part 2 of 3.
Length: < 1 min I’m not sure of the etymology of “Bulow” but in 1881, as you can see from this mapping via the census, there weren’t many of us here in England (a mere half a dozen). So, how about Kellogg as well,… Read More »I think I need an additional surname… “killer of hogs”?
