Photographs by Allison Hemler. This past weekend at the Institute of Culinary Education, fifty wide-eyed Slow Food-ies gawked as Rudi Weid butchered a sustainably raised pig from Tamarack Hollow Farm in Vermont as part of Slow Food's "Nose to...
Continue reading »
Butcher Tom Mylan removing the tenderloin What better way to celebrate a birthday than by attending a pig butchering class? At least that's what I thought when I reserved two spots at last night's class at The Brooklyn Kitchen...
Continue reading »
