“Eat less meat. Eat better meat.” This is the mantra of Adam Danforth, the author of Butchering Poultry, Rabbit, Lamb, Goat, Pork, which won top 2016 awards from the James Beard Foundation and the International Association of Culinary Professionals.
“Everywhere I looked, all I saw were huckleberries. I could not get away from them yet, at the same time, I could not get enough of them; I had a serious problem.”
How 1859’s Home Grown Chef developed ‘Thor’s Special Smoked’ chèvre.
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