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Dem Bones

Since we stopped hunting and gathering and turned to markets for our food and ingredients, cost-conscious cooks have depended on affordable basics to provide hearty, healthy meals for their families. Many of these items are now being appropriated and glorified by “foodies” who have “discovered” them. The gentrification of traditional foods has enhanced the plates of the few at the cost of the many.

Nearly all ethnicities have roasted, then simmered, soup bones for a stock. Used to be that you could ask a butcher for some, and he would give you a big bag, cut into perfect lengths, for free. Traditional ingredients have enabled the cook to serve a wholesome and tasty meal of soup for less than $1 per person, including the chunks of warm bread for sopping it up. Think of all the cultures that rely on soup for satisfying nutrition. With pasta, with vegetables, with grains and curries, with garnishes like parsley or green onions.

Plain bones (no attached meat) are priced at about $2 a pound in the supermarket. And if you want someone else to do the simmering, a quart box of bone broth is about $5. Shanks and oxtails are a step up from bones, with more meat and flavor, but they have become unaffordable for the cook with a large family to feed. Another of my favorite bones, or collection of bones, is one of the dishes that has not been discovered—yet. Pig’s feet are part of the German heritage on one side of my family. I think it may take some doing before they are appropriated by anyone else. Keep Reading

Winter Brew Review: Chatham Brewing

Editors Note: “The Brewsicologist,” a new feature, tours the landscape of craft beers of Greylock Nation. Although the Brewsicologist’s identity is a closely guarded secret, the resulting bubbly or stale opinions will be known to all.

It turned out to be the perfect night to set out to discover great winter brews. Whiteout conditions hit as I was barely out of my driveway, and yet the trip out to Chatham Brewing was surprisingly fast and uneventful. Once I’d settled in at the bar, I ordered a flight of four beers.

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Plenty #14: Farming While Black

Good day to you, dear sustainable food enthusiasts! I am your host, Jason Velázquez, and I thank you for tuning in to Episode #14 of Plenty. On this week’s show, we hear from Leah Penniman, author of Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land.

Every year, Soul Fire Farm in Grafton, New York trains over 100 predominantly Black, Latinx, and Indigenous people to take leadership as farmers and food justice organizers in their communities.
Every year, Soul Fire Farm in Grafton, New York trains over 100 predominantly Black, Latinx, and Indigenous people to take leadership as farmers and food justice organizers in their communities.
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Plenty #13: The Ultimate New Mom’s Cookbook

As you might expect, we’d never settle for a cookbook that asks us to sacrifice the satisfying or substantial to achieve our family dietary priorities. Thankfully, The Ultimate New Mom’s Cookbook, by Aurora Satler, doesn’t leave taste buds or tummies, big or small, wanting.

Aurora Satler, author of The Ultimate New Mom’s Cookbook
Aurora Satler combines her talents and passions in the realms of food, photography, and writing to create a scrumptious roadmap to good family nourishment; submitted photo.
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Plenty #11: No-till and Urban Ag at NOFA/Mass Winter Conference

Amazing no-till results, proof-of-concept urban agriculture, and learning “tracks” available for a curated conference experience

Charcuterie techniques demonstrated during a 2015 NOFA/Mass Winter Conference session (submitted photo).
Charcuterie techniques demonstrated during a 2015 NOFA/Mass Winter Conference session (submitted photo).

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Plenty #10: Raising the Stakes of Fossil Fuels at Standing Rock

Dakota Access Pipeline protest at the Sacred Stone Camp near Cannon Ball, North Dakota (photo by Tony Webster; Taken on August 25, 2016; ShareAlike 2.0 Generic (CC BY-SA 2.0)
Dakota Access Pipeline protest at the Sacred Stone Camp near Cannon Ball, North Dakota (photo by Tony Webster. Taken on August 25, 2016 ShareAlike 2.0 Generic (CC BY-SA 2.0) Dakota Access Pipeline protest at the Sacred Stone Camp near Cannon Ball, North Dakota (photo by Tony Webster; Taken on August 25, 2016; ShareAlike 2.0 Generic (CC BY-SA 2.0)

The human stories connected to social movements are, almost  without exception, highly charged with emotion. Details about the violence and intimidation directed at protesters by corporations and law enforcement generate instantaneous, visceral reactions in people with any amount of compassion. The chronicles of the struggle of the Standing Rock Sioux, and their allies ignite just such emotions.

The Dakota Access Pipeline (under construction) The finished pipeline will carry up to 450,000 barrels a day of Bakken crude to a terminal near Patoka, Illinois (photo by Lars Ploughman).
The Dakota Access Pipeline (under construction)
The finished pipeline will carry up to 450,000 barrels a day of Bakken crude to a terminal near Patoka, Illinois (photo by Lars Ploughman). ShareAlike 2.0 Generic (CC BY-SA 2.0)

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Plenty #9: Christopher Kimball Settles in on Milk Street

In Episode #9, Plenty talks with another icon of the food world, this time pioneer of the culinary airwaves, Christopher Kimball. The founder of Cook’s Illustrated magazine, and instantly recognizable host of the Emmy Award–winning  “America’s Test Kitchen” from 2001 through 2016, he is also the author of best-selling titles such as The Cook’s Bible and The Yellow Farmhouse Cookbook.

Christopher Kimball has a lot on his plate with his new cooking platform, Christopher Kimball's Milk Street (photo courtesy CPK Media, LLC)
Christopher Kimball has a lot on his plate with his new cooking platform, Christopher Kimball’s Milk Street (photo courtesy CPK Media, LLC)

 

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Plenty #8: Chef Power Hour — How to influence food policy

This episode of Plenty is unusual for the unique, unfiltered look it provides into one way  advocacy can result in changes to food policy. We sat in on the September “Chef Power Hour,” a monthly meeting of the minds hosted by the Chefs Collaborative and heard some thought-provoking ideas on how chefs, a set of professionals intimately concerned with food issues, can exert influence over the legislative and regulatory processes that govern the production, distribution, and preparation of our meals.

Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. Their most recent Chef Power Hour focused on ways to influence food policy.
Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. Their most recent Chef Power Hour focused on ways to influence food policy.

 

 

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Plenty #7: Darra Goldstein Helps Ferment the Food Revolution with CURED

Thanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media.

The pickled Kyoto specialty, Shibazuke, is a mix of chopped eggplant, ginger and a cucumber-like vegetable known as uri gourd. The vegetables are traditionally allowed to ferment in brine for about a year, but more modern versions involve salting them for a month (photo, Akihito Yoshida).
The pickled Kyoto specialty, Shibazuke, is a mix of chopped eggplant, ginger and a cucumber-like vegetable known as uri gourd. The vegetables are traditionally allowed to ferment in brine for about a year, but more modern versions involve salting them for a month (photo, Akihito Yoshida).

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Plenty #6: Shining Some Light into the DARK Act with David Durfee and Dan Bensonoff

In this episode, we are very pleased to have, as guests on this show, General Manager of Wild Oats Market in Williamstown, Mass David Durfee. and Dan Bensonoff, Policy Director at the Northeast Organic Farming Association, Massachusetts (NOFA/Mass). We’ll be discussion legislation at the federal level that will determine how, and even if, consumers will be able to know whether or not their food purchases contain genetically engineered ingredients or if this is just leftover DARK Act servings from 2015.

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Plenty # 5 — Sharing an Ocean Breeze with “Fresh Fish” author Jennifer Trainer Thompson

Bourride with Homemade Garlic Aioli—Fresh Fish, page 38. (photo/Joseph Keller)

Bourride with Homemade Garlic Aioli—Fresh Fish, page 38. (photo/Joseph Keller)

 

Whether you grew up on the shore or spent your life as a land lubber, Fresh Fish — A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood will have you catching the scent of the beach on the wind. Keep Reading

Plenty # 4 — Railroad Street Youth Project’s Annual Culinary Arts Dinner

Participants in Railroad City Youth Project's 2014-2015 culinary apprenticeship program; submitted photo.
Participants in Railroad City Youth Project's 2014-2015 culinary apprenticeship program; submitted photo.

Chelsea Fosella (left) and Jennaya Jones practicing their skills during Railroad Street Youth Project's 2014–2015 Culinary Apprenticeship Program. Jennaya, in her seventh culinary apprenticeship with RSYP, is now an intern at Red Lion and hopes to attend the Culinary Institute of America next year; submitted photo.
Chelsea Fosella (left) and Jennaya Jones practicing their skills during Railroad Street Youth Project’s 2014–2015 Culinary Apprenticeship Program. Jennaya, in her seventh culinary apprenticeship with RSYP, is now an intern at Red Lion and hopes to attend the Culinary Institute of America next year; submitted photo.

GREAT BARRINGTON, Mass. — Youth empowerment organization, Railroad Street Youth Project , serving young people in southern Berkshire County, is getting ready for dinner. Its much-anticipated Annual Culinary Arts Celebration will take place on Monday, December 7th at 5:30 p.m. at Crissey Farm. This evening is the culminating event for the RSYP Apprenticeship Program (RAP), which offers work-based apprenticeship opportunities to young people in southern Berkshire County.

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