Comments for The Accidental Agrarian

Comment on Meat Maple by Jan in Portland

Jan in Portland — Sat, 24 Jul 2010 09:18:57 +0000

Great write up, Neal. Maple was lucky to be born on your loving farm. I know you will care for and slaughter him as humanely as possible, and deserve the meals he will then provide.

This is the reality of organic farm life. Far from cruel, you are reminding people about where their food comes from and the economic realities involved. Many of the same people who think this is gross or mean, will turn around and order a Happy Meal from McDonald’s without a second thought, or buy a large pack of hamburger from Walmart or Costco. They have no idea either where their food was raised, nor how it was raised. They just know it’s edible and cheap, so they’re gonna buy it without a second thought. They have no idea how much work goes into raising and processing their food when done humanely, or perhaps more accurately, how little in the case of factory farmed food. Bully for you (heh, no pun intended;) for honoring the little guy’s life so well. And bon appetit! PS Great pix;).

Comment on Meat Maple by Ashley - Freshly Vegetarain

Ashley - Freshly Vegetarain — Fri, 23 Jul 2010 16:18:54 +0000

Thanks for sharing this perspective. Growing up, my family ate a ton of meat, but we ate never veal. I was told eating veal was bad, the cows treated inhumanely and I should avoid it like the plague.

Many years later, I still carry this attitude toward not eating veal; however, now I’m vegetarian, so the reasoning has steered courset, but it’s the same overall principle.

I didn’t know the truths about dairy bulls and applaud your openness about Maple. While it’s my preference that no animal has to die for human consumption, like you, I am a realist and believe you’re absolutely acting with care in this situation.I wish more farmers were as honest about their practices as you have been here. Thank you for that…

Comment on Duck from Start to Finish by Jan G

Jan G — Fri, 08 Jan 2010 03:21:30 +0000

I cannot applaud the “Accidental Agrarian” enough for staging an incredibly great time - I feel so lucky to have been one of the participants in this first ever Duckfest, and truly hope there are many more, whether I can attend them or not. (I’m frankly working on getting over to Kate Hill’s in Gascony France, next, but would love to see Neal & family again anytime). He’s also an awesome if humble cook himself, and made the whole thing look easy, tho you could tell he was working like a dog behind the scenes. A truly wonderful time, I learned a ton, and ate some of the best food I’ve ever had in or out of France. Seriously. Now to get to the 700+ photos I took that weekend.. or they’ll never get seen;).

Comment on Duck from Start to Finish by Karen

Karen — Fri, 08 Jan 2010 02:26:04 +0000

Nice synopsis of the event! Thank you for guiding us gently into the good night of duck harvest and processing. I never could have imagined myself raising and processing ducks and had some serious doubts after the fourth engulfing of wet feather/blood/Dawn dish soap/steam aroma. That was quickly forgotten after tasting the fabulous feast of magret that night! This has been an life-changing experience for me. I hope that Brett and I can edify your efforts in our future ducky endeavors.

Comment on Of Pigs & Ducks & Far Off Things by Kate Hill

Kate Hill — Mon, 30 Nov 2009 16:53:29 +0000

Henri from Toulouse- Please contact me directly. I am near Agen and would love to talk butchers with you! Kate de camont

Comment on Of Pigs & Ducks & Far Off Things by Podchef

Podchef — Sun, 08 Nov 2009 23:28:29 +0000

Brigget,
I use a meat saw, which can be seen in some of the photos of the slideshow I think. I hung the carcass in a walk-in cooler. Normally, at this time of year, it is cold enough–40 +/- in a dark, wind protected shed in a north shadow, that hanging outside would work, but not these days. I am going to do some sheep later in November or early December and for that I will hang the meat outdoors in our shed. Fingers crossed it will be cold enough for a couple of weeks! Thanks for taking the time to write and ask questions.

Comment on Of Pigs & Ducks & Far Off Things by Brigget

Brigget — Sun, 08 Nov 2009 14:48:05 +0000

I am really enjoying your blog…full of good information and the perfect dose of humour.
What do you use to cut the thick bones of the pig? I believe you live quite close to me so as you hung it for a week, was it just in a barn or shed?
You are invited to visit my farm, north of B’Ham when you come to the mainland. It is a CSA, sheep (Icelandic) chicken, hay, Jersey, you name -it -we- have- it farm.
Thanks for taking the time to create such an interesting blog!

Comment on Of Pigs & Ducks & Far Off Things by Henri DOUCHE

Henri DOUCHE — Wed, 04 Nov 2009 14:07:29 +0000

Hi,

A friend of mine from the US, just sent me a link to your blog. I am from Toulouse, and I butcher and process a pork every year. I am very impressed that you get the the little “soucisse de couenne” detail about the cassoulet !! it is a crucial ingredient in this dish !!

Have a nice cooking !

Thanks

Henri

Comment on Of Pigs & Ducks & Far Off Things by Jeannine from Pittsburgh

Jeannine from Pittsburgh — Wed, 04 Nov 2009 00:16:40 +0000

I would love to be able to find skin-on pork. All of the farmers I buy from only sell skinless pork. I’m sure the reason is the labor-intensive scraping. Thanks for preserving the traditions Neal. I wish I could have been there as an apprentice! Maybe someday . . .

Comment on Of Pigs & Ducks & Far Off Things by Kate Hill

Kate Hill — Tue, 03 Nov 2009 08:35:09 +0000

I LOVE the long distance twitter-tutoring but can’t wait to cook with you on Podchef Isle! Bravo- the saucisse de couenne look delicious.