My friend Robert-the-painter came for dinner last night — like many painters, Robert is also a wonderful cook, and is really invested in local and organic food issues. I made country pork spareribs braised in milk with lots of garlic, thyme, rosemary, sage and a little hot pepper and lemon. Everything except the pork and the lemon was local in that dish — I’m on the list next year for one of my Milk Lady’s pigs, but for now, I’m stuck with what I can get. I also made Clothilde’s yogurt cake with the spiced cherries I put up this summer and lots of almond — it came out a little dry, but good. A salad to round it out, and a teensy bit too much nice red wine, and well, it’s a linky post this Monday morning …
For meat and slaughterhouse issues, take a look at this great post on Stress and Meat Quality over at Wooly Pig about how the USDA rules are hampering their efforts to raise great great pork.
Turns out, no surprise, that eating real food is better for you than the space-age vitamin pill dreams of the Jetsons-era food industry.
And even better — it turns out that eating organic is better yet.
