billy goat grilled

By on Sep 22, 2013 in craft, process, sustainability | 4 comments

Behold a sizzling rack of goat ribs. Lovingly marinated in olive oil and a mix of fresh herbs, licked by flames until the surface becomes that beautiful crusty brown that causes an instant salivation for those of us in the human omnivore sect. It does not, by any stretch, taste like chicken. This is not about a recipe for goat ribs.   On a warm dry day on a mesa in Colorado, surrounded by scrub brush and mountain vistas, I was for the first time in my life brought directly into contact with knowing where my meat came from.   Before the ribs arrived on my grill, they were a part of a goat. That seems like a redundant piece of information. Of course ribs came from an animal. But this is the first time I met the animal. This was a goat owned by Ron and Pam Brown, a lovely rancher couple who were generous enough to let me watch the process and carefully explain everything they...

evil truffle genius

By on Aug 5, 2013 in dessert, process, sustainability | 4 comments

Candy. Who doesn’t like candy? We have a primeval urge to eat sugar. At its most base form, it brings us energy. At a more complex level, it can bring us joy. Remember being a kid? That moment when your tongue hit a sweet treat? A bite of melty chocolate? A hard sugary candy nubbin? Even bad candy was still pretty good. And as adults, we still love candy, but in some cases… the flatly sugary smack of an artificially flavored sugar eaten by dipping another hard sugary stick into it no longer holds any allure. The artificial flavors have become tinny to our palate, and I know I for one can no longer take the insane sugar hit of my youth. These days I tend to seek out more nuanced sweets, things that hit me in small, deeply complex little doses. Thank the gods for local confectioner, Katherine Anne Confections. I was in a local coffee shop recently and noticed they were...

of meaty matters

By on Jun 23, 2013 in process, sustainability | 0 comments

L et’s start at the beginning. I am not a vegetarian. To all of my friends who are vegetarians (and you vegans as well,) I will say… this entry is not for you. I absolutely respect your viewpoints, but still… I am not a vegetarian. I am also not an absolute carnivore as well, slavering at the altar of bacon (although I do like bacon.) I try very hard to be a conscious omnivore, trying to be aware of not only where my meat comes from, but also my consumption levels. I do not actually subscribe to the theory that a meal without meat is not a meal. I could keep rolling on in my reasoning about being an omnivore rather than a vegetarian, on the subject of elitism perceived and real in the organic food movement, but that, dear reader, would take a whole other entry. Possibly a book. And I’ve read a lot of books already out there about these very subjects. So today… this is not about me...