Food

Read Part One – Mni Wiconi – Part One – Prelude to Standing Rock  Read Part Two – Protest Camps, Police Overreach, and Veterans  Read Part Three – Mni Wiconi – Part Three – Standing Rock, Here I Come Read Part Four – Mni Wiconi – Part Four – Heading to Standing Rock Read Part […]

Continue reading about Mni Wiconi – Part Ten – Rez Dogs and Crazy Marines

Read Part One – Mni Wiconi – Part One – Prelude to Standing Rock  Read Part Two – Protest Camps, Police Overreach, and Veterans Read Part Three – Mni Wiconi – Part Three – Standing Rock, Here I Come Read Part Four – Mni Wiconi – Part Four – Heading to Standing Rock Read Part […]

Continue reading about Mni Wiconi – Part Nine– Life at the Cannon Ball Rec Center

Read Part One – Mni Wiconi – Part One – Prelude to Standing Rock Read Part Two – Mni Wiconi – Part Two – Protest Camps, Police Overreach, and Veterans US military veterans were going to protest the Dakota Access Pipeline (DAPL). Wow. I looked up Veterans Stand for Standing Rock to check it out […]

Continue reading about Mni Wiconi – Part Three – Standing Rock, Here I Come

Virgil on October 18, 2014

See part 1 – Charcuterie – Bacon and Pancetta See part 2 – Bacon and pancetta finished curing – part 2 The pancetta looks lovely after a day of hanging, it has a nice fat sheen on it and smells heavenly. Thirteen or so days to go. On to the bacon. I let it sit in the […]

Continue reading about Smoking the bacon – part 3

Virgil on October 17, 2014

The bacon and pancetta have completed their seven day curing process. If you want to see part 1 of this series, please check out Charcuterie – Bacon and Pancetta. The first article explains how to prepare a pork belly for bacon and pancetta and getting them into their cures. The key with the curing is that […]

Continue reading about Bacon and pancetta finished curing – part 2

Virgil on October 10, 2014

Last Christmas, my brother-in-law gave me the book, Charcuterie, by Michael Ruhlman and Brian Polcyn. This book teaches how to prepare all manner of cured meats. I have made duck breast prosciutto and beef bresaola so far. Now, I am foraying into luscious pork belly with bacon and pancetta. I started out with a 7.5 […]

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Bobby’s Bar-B-Q Buffet & Catering, Warrenville, SC     One Maudie – run away Not the worst BBQ I’ve ever had, but pretty close. I went to Bobby’s back in the 2000 timeframe a few times because a group I was a member of met there. I recall not being impressed. I am a huge […]

Continue reading about Bobby’s Bar-B-Q Buffet & Catering, Warrenville, SC – Review

USDA is once again trying to blame organic and non-GE farmers for being victims of GE contamination. Tell USDA that “co-existence” isn’t protection; it is forced GE contamination. Right now, the U.S. Department of Agriculture (USDA) has opened a comment period on the so called “co-existence” of organic, conventional and genetically engineered crops, but the […]

Continue reading about Tell USDA to protect organic and non-GE farmers–don’t punish them

Virgil on February 12, 2014

I didn’t know that Mexico was one of the top exporters of honey in the world. Much of their honey goes to European Union countries that, unlike the United States, ban or heavily regulate anything with GMO content. At least the EU knows that GMOs are a problem, I think the US also knows, but […]

Continue reading about More GMO unintended consequences – Mexican honey

Virgil on February 7, 2014

Dow Chemical, the company that brought us Napalm and Agent Orange, is now in the food business and is pushing for approval of genetically engineered (GE) versions of corn and soybeans that are designed to survive repeated dousing with 2,4-D, half of the highly toxic chemical mixture Agent Orange. USDA is on-board with Dow and […]

Continue reading about Dow: destroying our world