Thank you for covering how the brutality of industrial farming affects human farmers and their neighbors in this story and in "PIgs in Slop" (also in this issue). I'm sorry neither article mentioned the suffering of the animals in these hell holes, although the photo above of chickens stacked layer upon layer in tiny cages hints at the situation. Indy readers can stop supporting these and similar abuses to humans and animals by not buying meat, eggs, or dairy. I agree with grower Craig Watts, quoted above, that this affects all of us, but not because the beings he raises are food. The United Nations's report Livestock's Long Shadow found that more climate-change gases come from the livestock sector than from the transportation sector. http://www.fao.org/docrep/010/a0701e/a0701…
Thank you Mr. Bell, this program is a much needed blessing. You have given these children a little more hope for the future. You are giving the children work ethic, agriculture, and the knowledge to continue the fight against hunger. This program will change the lives of a lot of people for the better. All of you worked so hard over the summer, and I can honestly say you have made a tremendous impact on my son. We thank you. Keep up the great work.
Mr. Bell, Thanks for being that Servant Leader that the NC Public Education System so desperately needs. For those of you that want an opportunity to be apart of The Van for Hope Kickstarter Campaign,
here is the link:
Anyone who would eat a whole cup of cashews isn't doing it right. Eat a small handful, and you get about 5 grams of carbs. And, please, don't count calories. Calories are completely irrelevant. Count carbs.
There is literally no food on this planet that is worth a 90 minute wait.
Is Blue Coffee still trying to come back? Northgate has emerged as an option for entrepreneurs...
What a fantastic article!!!
Kudos to the staff at Roy's Kuntry Kitchen! Whenever my daughter and I are in town, we look forward to having Saturday morning breakfast at "the restaurant." It's wonderful having a staple in the community that embraces you with such hospitality. Although the salmon cakes, biscuits and fruit punch are my fav, this article has expanded my palette to consider trying the Obama drink on my next visit. Not sure if the fruit punch has a name..maybe you all could consider calling it Kasey Juice!
Luv this spot! Sending luv to the crew at Roy's from Houston.
Thank you Indy Week we truly appreciate you all, y'all come back and see us soon ya hear lol
Grateful for this piece!
I can only imagine how tiring this trip would be, but what an adventure and novel book tour! Rock on!
Susie from Indianapolis.
Tony c. Where did you get your pamphlets from. I am in Wilmington
Nancy! This is you ! Thanks for the many many many ...down home meals you shared with me !! Since 1973 wow
Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. best panini press
I love collards. My friends and family tell me I cook the best they've ever eaten. I got that from my grandmother. One thing I've added to the preparation sorta goes with the best collards have been hit by frost. I don't wait for the frost; instead, I clean them really good, cut them into big chunks, bag them in one of those 2.5 gallon freezer bags, squish all the air out of the bag, and freeze them overnight. They have to be defrosted the next day, or they'll turn to mush. Why freeze them? It's science. Collards have a thick, sturdy cell wall, and the freezing tenderizes them. The cooking takes less time, and that means your house doesn't get so smelly. Long-cooked collards stink. If you can find it, either a good ham hock or hog jowl cooked with the greens is great. Now, I can cook traditional Southern foods; however, never greasy in my house. That's an urban legend about greasy traditional southern food. Southerners cooked with pork because most families raised a hog or two, and that pork in veggies was the main meat protein source. 'Nuff said! Good eating folks.
There's a huge difference between the food stuffs you see at Kroger/HT/Publix and the real deal you can get when you are supporting local farmers--from a nutritional standpoint. The people that eat cheaply will pay for it later in medical cost. The equation always balances. So follow the flavor. From Dan Barber to Vivian Howard to AC--the proof is in the burger. The reason so many chefs cook with so much salt/technique/obfuscation these days is that the proteins most suppliers sell are becoming more and more bland as they have had to use products raised with a focus on yield--as opposed to raising breeds/varietals chosen for flavor. There's an argument to be made that the modern American palate has become dulled as it has been further removed from the practice of food production at the home of any kind. Hence the rise of (gotta admit it's delicious) the pork belly culture--eating only the tasty small parts of the animal, while having no idea or willingness to tolerate off cuts or offal. This loss is at the expense of the appreciation of flavor; the joy of "fishy fish", "grass fed beef", and "heritage breed vegetables." Oh, and pimento cheese sucks.
I found this recipe years ago and have made it often. Best pumpkin pie I have ever had.
Had dinner at Northside District this past weekend and everything about our experience was excruciatingly slow. Empty drinks went unfilled. When the food finally came out, everything was pretty tasty, but why does it take 40 minutes to make a salad? Its not like the dining room was busy whatsoever.
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