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WATCH: Learn How to Cut Up a Chicken. From a Salatin.

It’s barbecue season! When all your friends gather round, sip on cool beverages, and shoot the breeze. It is, in other words, the perfect time to showcase skills at the grill. And if you’re choosing to grill meat this summer, instead of a veggie burger, then you might be faced with a bit of a dilemma. Do you spend the extra buck or two on free-range, grass-fed, or otherwise organically raised meat? Or save your money in support of your savings, buy the cheap brand, and in so doing support industrialized food raised in feedlots? I know, money’s tighter than usual these days. But if you go with the former, you’ll save money on healthcare in the end. Because while industrial feedlot meat may be cheaper, it’s really bad for you. Okay, okay. barbecue season is supposed to be fun. I’m not trying to be a buzz kill, but having fun doesn’t have to mean forgetting that the choices we make when it comes to food are political.

Two more things. One: Joel Salatin‘s Polyface Farm—one of the most influential places in the U.S., and featured in The Omnivore’s Dilemma and the new film Food, Inc.—has become a key player in the food movement; his farming methods have caught the attention of media nationwide. Two: If you’re a meat-eater, it’s a good thing to know how-to cut up a whole chicken, especially if you’re raising your own. So with these two points in mind, I ask you: is there a better way to learn how to cut up a chicken than from the man who revolutionized the way chickens were raised?

Revolutionize your barbecue season by getting to know more about your food. Start by watching this video of Joel Salatin’s son, Daniel, who helps him run Polyface Farm (and no doubt learned everything from his dad). Daniel will walk you through the process of cutting up a whole chicken. Free lesson!

Watch Now


Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
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