… just finished up an exhausting and delicious week while the International Association of Culinary Professionals conference was in town. We’ve been a member since we worked on the Paley’s Place cookbook and it’s a wonderful collection of the best food writers, publishers and restauranteurs around. The IACP puts on seminars and gives out awards (kudos to Lisa Schroeder of Mother’s and Mama Mia Trattoria – best restauranteur). After a week of early morning classes, food-tourism in my own town, then late nights hanging with out-of-towners I rarely see, I had the opportunity to see something really special Sunday morning.
I was invited to see how the French butcher a pig. My curiosity may seem odd to many, but I’m a certified carnivore, and really interested in the where & how of meat. I must have been a farmer in a previous life. Dominique Chapolard who raises and butchers pigs in Gascony was in town for the week, and Sunday he showed a class from Camas Davis’ Portland Meat Collective how he and his brothers do it. Adam Sappington of the Country Cat tells me it’s a totally different method that what Americans traditionally do, but hey, if it still turns out great pate’, sausage, and head cheese I’m still game!
and a few photos ….
It’s great when personal interests intersect with a professional assignment. That was the case for these recent images of Langdon Cook, author and professional forager. I met up with Langon on the PCT at the 5000 foot elevation mark of Mt. Rainer. On a brisk day in amazing light, we hiked and talked about the finer points of foraging. As he collected huckleberries, he told me the pleasures of sharing the food you find yourself.
Check out his blog, Fat of the Land. Langdon’s book about foraging is Fat of the Land: Adventures of a 21st Century Forager.
I can’t imaging a tougher way to make a living than commercial fishing. Unrelenting loneliness, long hours, and a whole lot of risk. I’ve come to admire Mark Newell pictured here. At a time when we hear about how “broken” the world’s fisheries are, Mark’s fishing practice is entirely sustainable.
These photos ran in a story for Edible Portland about Oregon Albacore Tuna.