Length: < 1 min So, I bought this. Hmmmmmm.

Length: < 1 min

Length: < 1 min I’ve no real idea (and I guess the correct answer is likely to be “not enough”) but back in 2013, of the approx. 7,000 butchers in the retail meat industry then in the UK, the lady highlighted in this Guardian piece,… Read More »How many women butchers are there?

Length: < 1 min It’s offal. So, anyone who’s squeamish about eating the insides of animals can just bugger off and leave more of these bundles of deliciousness to the rest of us. And for that, I for one, will be profoundly grateful. With a… Read More »Devilled kidneys; a breakfast of champions

Length: 3 mins If any man (apart, obviously, from the, “should be, if I believed in religious rubbish”, sainted Fergus Henderson, who can do no wrong in my eyes) can be said to have re-vitalised a rather staid, sometimes moribund meat scene in England, then… Read More »“Hog”; the whole hog and nothing but the hog.

Length: 2 mins Three books. Three books designed particularly to appeal to the nerds out there. And yes, that means they also flashed up the bright neon “buy me now” sign in my frontal-cortex. So, of course, I did. They’re all designed for… Read More »Cooking for geeks; in the food lab

Length: < 1 min Another part of the various attempts to reduce waste was the Stop The Rot strand.   This is an update on an agreement reached in the last 24 hours

Length: < 1 min This is great news. I’ve mentioned The Gleaning Network from Feedback.org before in this piece on swill and food waste earlier on the blog and they’ve now teamed up with FoodCycle — with assistance from the Lottery Fund — to help train… Read More »“Putting a stop to global food waste”: Gleaning & saving & working & employing…

Length: < 1 min Remember Liebig? I mentioned this “polymath for nerds” man quite recently. His “bouillon”, the subject of this poster, that I stumbled across recently at the framers mutated over the years to become (this variant is the XO, super tasty, super strong… Read More »Love it? Loath it?

Length: 2 mins “Picture this, a sky full of thunder Picture this, my telephone number One and one is what I’m telling you Get a pocket computer  Try to do what you used to do, yeeeeeeeah” via Blondie, all the way back in… Read More »Picture this!

Length: < 1 min Favourite? Well, maybe… certainly that’s true if the breed is measured by volume or number. Which as you will know by now, having got this far with me, isn’t how this particular blog looks to judge the worth of a pig.… Read More »“The World’s Favourite Breed”? Introducing the Large White…

Length: < 1 min The “old friend” is the team at Pitt Cue who, after closing towards the end of last year at their tiny old crib in Soho (where you were rubbing body parts with others if the head-count went over 20), have… Read More »Mangalitza goodness & an old friend returns…

Length: < 1 min There’s a huge, long, involved, possibly even scholarly, post waiting to be written with this as the (click-bait) title. This one isn’t that post. But it is a subject that I’ll come back to later, worry not dear friends. No, this… Read More »Are pigs religious?

Length: < 1 min Yup; pretty sure I have – on numerous occasions. And this book, which I’ve mentioned before and will keep coming back to, agrees with me: Here’s their take on this weekend’s The Middle White:

Length: 4 mins I was reminded by this piece that I’d somehow failed to write up the history of the Middle White breed. Quite how I forgot I have no idea — but anyway, here we go. Let’s start the story first though with the now… Read More »Which one do you want then? The white one, in the middle…

Length: < 1 min Either that or it finds itself regularly running at a wall. Here’s the Middle White. Now this breed, unlike the rather bland, Large White, is a pig I quite admire and one whose flavour is well worth searching out. But, I’m… Read More »This nose looks like it resulted from a collision with a tank…

Length: < 1 min This is a list of those breeds officially designated a pedigree and/or rare (or even in some cases unfortunately, endangered, depending on the number still left) by those very nice people at the British Pig Association — they do a great… Read More »“You don’t see many of those around here, do you”?

Length: < 1 min Just months after “Big Pork” said it couldn’t be done, US company, Tyson is raising up to a million pigs without antibiotics…   The US, even more than over here, really does factory farming. Horrible conditions for the pigs whilst… Read More »A great start: no growth hormones, antibiotics or gestation crate use.

Length: < 1 min An Observer piece (today: 21st Feb ’16) on pig farmer Richard Vaughan whose Huntsham Farm supplies Simon Rogan’s “l’enclume” with Middle White pork is well worth a read. Note how long he hangs even just the “usual” pork he supplies— for 13 days,… Read More »Hang that pig! OK, but for how long?

Length: 6 mins To be honest, I’m not sure there’s an easy answer to this one… Like the (upcoming) Tools Of The Trade post, this is another area where you could spend huge amounts of folding stuff. That said, I don’t think my… Read More »How many food books does one person need? I mean really?