[permaculture] critique of pastured poultry
lbsaltzman at aol.com
lbsaltzman at aol.com
Fri Aug 17 12:51:34 EDT 2007
Yes, I was going to mention stews. Every culture has tough meat stews that are delicious. Mexican cuisine has many stew-like ways to prepare tough meat.? Try Birria sometime made with old?tough goats. This is an issue I have been thinking about for awhile since I took a friend on a tour of the local farmers market and suggested recipes for what was available. He had been scared to buy fresh produce because he didn't know how to prepare what he bought.?
I think teaching people how to cook with what is available regionally, seasonally and raised sustainably is a critical component in moving towards a sustainable future.?Significant portions of the populations of first world countries, particularly the U.S. have lost valuable the valuable knowledge of how to cook in an improvised way depending on what is available.
Larry
Santa Barbara CA
-----Original Message-----
From: roxann <roxann at ancientearthwisdom.com>
To: permaculture <permaculture at lists.ibiblio.org>
Sent: Fri, 17 Aug 2007 9:34 am
Subject: Re: [permaculture] critique of pastured poultry
I am of cajun heritage, and we have plenty ways to cook home-grown chicken like
this that is both tasty AND tender. Jambalaya and gumbo comes to mind first,
maybe we can have a cook out for customers and share the recipes. I'm sure the
hispanics of my area have other good ways to prepare chicken so perhaps a
pot-luck share meal will be in order? One of my most interested customers is
from Mexico and she loves to cook and can't wait for the chickens.
Roxann, Nw AR
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