Originally published on Mon October 31, 2011 1:02 pm
On the surface, it's easy to dismiss this menu as a mere Halloween stunt: duck hearts, cow tongues, lamb kidneys, pig ears and even testicles.
But chef Daniel O'Brien, who runs the Seasonal Pantry supper club in Washington, D.C., and hosted a "Scary Bits" dinner this weekend, is one of a growing number of innovative American chefs who are incorporating "variety meats," or offal, into everyday menus.
At the fourth in a series of public input sessions Thursday night in Jefferson City, farmers and representatives of lawmakers shared opinions and criticism on how the corps handled the historic flooding last May, June and July.
Originally published on Fri October 28, 2011 2:31 pm
Consider the last time you ordered a salad at a restaurant. What, precisely, was in it? Chances are you'll remember the biggest, brightest ingredients, like the lettuce, the tomato, maybe the grilled chicken.
But will you remember the little bits — the nuts, berries or toppings? In an age when salads increasingly aspire to be confetti-like piles of artistic greatness, you'd be pardoned if you didn't take note every morsel.
The Missouri Department of Agriculture has awarded more than $1 million in grants to local agricultural businesses. The funding will help businesses conduct studies to find the best way to turn by-products into more valuable end-products.
Commuters on Northern California's I-80, which connects the Bay Area to Sacramento, saw something unexpected early this morning. Two rigs collided and about 5,000 chickens spilled onto the highway near Vacaville.
Missouri is home to almost 400 vineyards that employ thousands of agricultural workers who pick, crush and nurture grapes like the Norton, the official state grape. Around $60 million worth of Missouri wine is sold each year. Today on Field Notes, we ask an expert to taste a little of that wine.
How much you are willing to pay for your favorite sandwich? If it has peanut butter in it, you may soon be recalculating. A looming shortage of U.S. peanuts is causing the price of peanut butter to soar. Even if you're willing to pay more for peanut butter, you should know what's driving up the cost of this American staple food. Listen to this episode of Fields Notes for the answer.
Think of the most natural, pristine place you've ever visited. You might envision a national forest or state park. These locales provide a landscape of solace, peace and quiet. We relate to these getaways as pure, real nature that's managed to stay untouched through centuries of human intervention. Now imagine your favorite hiking path or placid lake as a construction of wildlife: an outdoors reality based on someone else's idea of an anti-urban, off-the-beaten-path wilderness. On this episode of Field Notes, we explore nature conservation with environmental journalist Emma Marris.