Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate, and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life, and death that as a culture we have forgotten.
The Compassionate Hunter’s Guidebook, by Miles Olson, is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live.
It’s Food Friday again! Today we’re talking about veggies and vegetarian cuisine. Nutritionist, chef and Culinary Institute of America professor Jennifer Stack is here with us, along with New World Bistro chef Ric Orlando.
Jeanne Lemlin is the award-winning author of five cookbooks, including Quick Vegetarian Pleasures, winner of a James Beard Award. A vegetarian since age 15 and a pioneering vegetarian cookbook author, she has written for numerous national magazines, including Yankee Magazine, Cooking Light, and Gourmet.