Note: This week in Meet Your Farmers, we get to know Greg Massa, a fourth-generation California rice farmer. Each week he brings delicious brown rice to nine Bay Area farmers' markets and is working toward building a sustainable farm model. [Photographs: Massa Organics] Name: Greg Massa Farm: Massa Organics What do you grow? Organic brown rice, wheat, almonds and now ducks. Ducks? We are selling our first 100 ducks at farmers' markets this weekend. The ducks live in the rice field and can help us with weed management. Ideally, the ducks should be able to feed themselves on the weeds and the bugs in the field. Weed management is no small feat when it comes to rice—it's our biggest production...
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"This reads more like a Guantánamo Bay interrogation technique than instructions for processing duck feet." Photograph from Spagheddios on Flickr Eddie Lin at Deep End Dining answers the question that has been burning in your mind for eternity: How are duck feet deboned? Anything that involves a patent must be a bit complicated: The patented method is maddening and involves freezing, thawing, slow cooking, clipping toes, soaking in bleach and hot water, inserting a tube, yanking bones out by hand, etc. This reads more like a Guantánamo Bay interrogation technique than instructions for processing duck feet. How does the resulting duck web taste? Lin says, "slippery yet crunchy like seaweed with dimples." I'm not sure if I'm drawn to that....
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And so does this potato. And this tomato. And this beer foam. But don't forget how it all started...with a peanut. [via Coldmud]...
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Quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack… Watch the video after the jump. [via Neatorama]...
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