Killing Chickens vs. Processing Chickens (part I)

Mobile poultry processing on Martha's Vineyard

Two weeks ago I was visiting one of my closest friends who lives on Martha’s Vineyard. Unlike the Kennedy’s, Wall Street Executives and Barack Obama, my friend and his lovely family are not millionaires living it up on the island. It turns out that most of the people that live there year-round are middle class families trying to survive in a community that inflates its cost for the summer crowds. The cost of living there is so high that local folks get an “Island Discount Card” that provides a 10% discount at the grocery stores and other daily amenities.

Therefore, it should come as no surprise that I did not visit Martha’s Vineyard to wine and dine with hollywood celebrities. In fact, beside spending time with my friend, his wife and their one-year old son, I traveled east to see his farm and kill his chickens.
Read the rest of this entry »

Home Cooking

Roasted chicken, creamy mashed potatoes, spicy kale and steamed asparagus with grated parmesan

Read the rest of this entry »

Industrial Meat Production At Its Best

A great visual that highlights our need for meat.

Personally, I think this speaks for itself.

Cuisines of the World Potluck – Morocco

Roasted chicken with lemon, garlic and Moroccan spice blend

Roasted chicken with lemon, garlic and Moroccan spice blend

Read the rest of this entry »

Bring Me the Meat! (weekly menu 13)

For all my talk about meat, I have to admit that I haven’t been eating it nearly as much as I did a year ago. This is both good and bad. Though the bad reason is unknown to anyone else but myself. Specifically, I’m convinced that my stomach digests meat well and I remember eating local, whole foods and feeling better than I do these days. I’m starting to think that I need to eat more meat but not too much, hopefully a sustainable amount.
Read the rest of this entry »