Critic Turned Cook follows former Seattle Post-Intelligencer food critic Leslie Kelly on her journey away from the keyboard and into the kitchen. Take it away, Leslie! All right chefs, cooks and hardcore food fans: Raise your wing if you've ever plucked a freshly butchered chicken. Does the thought make your skin crawl? I honestly didn't know if I could do it, but I somehow managed to step up during an intense culinary program at the Quillisascut Farm School of the Domestic Arts, a little slice of utopia about six hours east of Seattle in Rice, Washington. Loads of people give the local/sustainable talk, but few make it their life mission as have Rick and Lora Lea Misterly, makers of incredible...
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