December 10, 2015 at 10:39 pm (Beef, Chickens, lamb, Meat, Pork)
Tags: Bridget Winkler, Mobile Processing, Sarah Godlin, The Happy Butchers
I know this is a tough one for some people — the thought of butchering an animal. I finally got up close and personal with this topic while taking a class in farming at College of the Redwoods. You know the drill — I eat meat — therefore I have a responsibility to see that it is humanely treated — even through the step where the animal is killed. And then — I have the responsibility to see that the meat from the animal is treated with respect — that we are using as much of the animal as possible, and that the animal is appreciated for giving us sustenance. Really — that is the story for many local people who have been vegan and vegetarian until they could find a way to make that happen. And — that is the story for The Happy Butchers, Sarah Godlin and Bridget Winkler.
Now — this hasn’t historically been a job for women, right? Well…actually women have been very involved in killing and butchering meat on the farm. It has only been in the last couple of generations that killing and butchering animals has been done on a large scale in factories by people who have the thankless job of killing and butchering all day in terrible and dangerous working conditions.
And, one of the many interesting things about Sarah and Bridget, is that not only will they come to your home and do these things for you — but they will teach you how to do it yourself. And — according to Bridget, it is usually the women who would like to learn the skill.
Listen here to the interview. If you’d like to get a hold of Sarah and Bridget…contact The Happy Butchers at firstname.lastname@example.org or call Sarah at (707) 502-6368 or Bridget at (707) 845-3797
Happy Butchers Card
December 10, 2015 at 10:23 pm (Fermentation, Kimchi)
Tags: Gailee Han, Humboldt Kimchi, Mama Han, Sarah Han
Gailee was a little worried when I wanted to pop the top on the home-made kimchi she brought to the studio — and yes, I was a little worried about the other KHSU volunteers that used the space. I mean — they might not understand that the permeating odor of fermentation meant there was something delicious — crunchy, spicy, and definitely Korean to be had. Kimchi, for the uninitiated, is a product that uses our friends, the Lactobacillus, and salt — to make a pickled product.
Now, as I understand, Kimchi in Korea is different from house to house — each woman (and possibly man) making their own unique flavor combination that includes cabbage and other vegetables, a paste of spicy peppers, possibly seafood, and possibly meat. Gailee and her daughter Sarah are using peppers grown on grandma’s balcony in Korea — but the hope is they will find some locally produced peppers to make their Humboldt Kimchi truly Humboldt. Already they are sourcing their vegetables from local farmers — and are working out the kinks on all of the regulations and certifications so we will all be able to eat some of this delicious crunch spicy goodness (If your mouth isn’t watering — you need to get your salivary glands checked!) —
Keep an eye out for Humboldt Kimchi facebook page — coming soon to a market near you…if you live in Humboldt!
December 10, 2015 at 10:08 pm (Apples)
Tags: Apples, Red Waltana, Tom Wrigley, Waltana
I really love apples — even more than a beautiful pastry or fine chocolate (which I love just fine as well) but apples just have it all —
they have that sweet burst of juice, and if the apple is my kind of apple, you also get that burst of tart. The juice quenches your thirst, and chewing the crunchiness of it is so satisfying. The sound of someone biting an apple will send you scurrying to the market to find one of your own. I’m hoping that just reading this description will be enough to send you looking for an apple — but what type to buy?
That’s the thing about apples — how can they all be so apple-ey, and still be so different? Some apples are sweet and cloying, some tart, some good for baking, some better for eating in the orchard. Some apples that are used for hard cider are not even fit for fresh consumption but are used for cider only. Is there another fruit that has such a range? There are entire websites dedicated to helping you decide.
And — I have a new favorite — the Waltana. This is an apple that was created by Albert Etter (yes, one of those Ettersburg Etters), and Tom Wrigley has produced a Red Waltana — and that is my new favorite. A burst of juicy tart deliciousness and I might be in apple heaven. A walk in Tom Wrigley’s orchard and there’s no doubt I’m in heaven. Give all apples a try — they each have something unique to offer us.
Listen to the interview with Tom Wrigley.