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Jacqueline Church

Jul 4, 2008

Buffalo - It's What's for Dinner Tonight

In: Gourmet Ingredients

Buffalo is making a comeback from near extinction. Rediscover the original red meat. Low-fat, grass- fed, sustainable bison. Dinner's served! more...

Jun 24, 2008

Culinary Events Calendar

In: Gourmet Food (general)

Stop here for the most exciting culinary events. Updated on rolling basis: this culinary calendar will offer unique experiences for novice or gourmet cooks. more...

Jun 16, 2008

Granita - Summer's Easiest Dessert

In: Gourmet Food (general)

Everyone loves frozen treats especially as the mercury rises. Granita, an easy summer dessert, requires no special equipment to make. Granitas can be savory, too. Cool. more...

Jun 7, 2008

Salumi in Seattle

In: Gourmet Restaurants

Culatello, Guanciale, Salumi, Reading about them is one thing. Tasting them is entirely something else. Salumi in Seattle's Pioneer Square Satisfies. more...

Jun 5, 2008

Home-cured Salmon

In: Gourmet Cooking Techniques

Curing is an old and trusted technique of preserving fish. Salmon, beloved in many cultures and the making of gravlax, or a variation, is easier than you think. more...

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And the Lakota agree. Buffalo is good eats. Especially when it's this buffalo.

What's for dinner? Something quick, lean and tasty? How about buffalo?

In this week's post I share my intro to this native species that was nearly extinct. Why eat it then? Because by supporting the farmers who raise this buffalo, we are creating a market for its continued stewardship.

The folks at Wild Idea Buffalo keep grass-fed, free-roaming, hormone-free buffalo. They even harvest it sustainably. Read more about it here.

To learn about the Sustainable Harvest Alliance, see the website, here.

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Kitchen Reno?

Are you looking at kitchen appliances? French Doors or Side by Side? Trying to decide? What about gas, electric or induction? Induction - what about convection? Drawers or doors - on a dishwasher? Big questions, big bucks, we have answers, resources and advice. Tell me what you want to hear about first: