THIS is what I'm talking about!

I try not to get on my soap box too often, but this is one issue I will gladly jump on it for. Two words: local farming. The benefits of local farming and supporting local farms are so vast, yet simple, I can't understand why it is such an uphill battle.

Here is another episode of Wisconsin Foodie. It highlights Willow Creek Farm, a top notch pig farm in Baraboo, WI. We bought a lot of pork from them at L* and I tried to stock up my freezer as much as possible before I moved back home. Their brats and bacon are so good, second only to what was made at L*. Then the show highlights the SlowPig event I participated in, in Madison. (Here's my blog about the event). And I made it on tv again! :)


Wisconsin Foodie : Willow Creek Farm

This is how farming is supposed to be, people! This, right here, is why I miss Wisconsin.

Unfortunately, the majority of farms are not like this beautiful, sunny hillside in Wisconsin. Here is a light hearted look at what factory farming is like. http://www.themeatrix.com/ (I had to watch these videos for my advanced production class in culinary school).

Also, if your stomach can handle it, here is some footage from actual factory farms. (I also had to watch some of these types of videos for that same class). While this video puts an emphasis on the animals quality of life, which some may view as a 'hippie' stand point, you can not deny the impact of a good quality of life on the quality of the end product. Think about yourself. Do you feel your best just after eating a meal of highly processed, pre-packaged, frozen dinner and a day of sitting in an office cube under artificial light? Or do you feel your best when you come home from a hike with friends or family in the woods along the lake to a home cooked meal of fresh vegetables and identifiable cuts of meat?

I can not deny the unjust and inhuman treatment of these animals and the sick-to-my-stomach feel I get when I watch these videos, but honestly, my main concern and interest is in the quality of the food that will inevitably end up in my stomach. I often quote my HS band instructor whose mantra for instrument care was, 'Good stuff in, good stuff out. Bad stuff in, bad stuff out'. I apply the same mentality to my cooking and my body. It's not rocket science. It common sense.

Taking good care of the plants and animals you eat, will in turn take good care of your body, life and health. Good health isn't just something to brag about having. It's an investment in your future. In your wife/husbands future. In your kids future. In your grandkids future. It's an investment in your bank account. Being well allows you to go to work. It saves you money on doctor visits, prescriptions, and hospital stays.

So, is it worth the extra couple bucks to buy local or organic products? To me it is.

And now I step down from my soap box....for now.

Look ma! I'm on TV!

At long last! Wisconsin Foodie (a WI public tv show) has finally posted this last season of episodes on the interweb machine! On this episode, they feature my boy, Tory Miller, twice! Once with Outstanding in the Field and again as host to Kitchen's pop-up restaurant at Graze.  Cuilnary vocabulary lesson: A pop up restaurant is a restaurant that only exists for one night and is at an ever changing location.

spoiler alert: I do partake in a big of drinking in the video. watcher beware.


Wisconsin Foodie : Pop-ups

**The guy in the blue button up is the farm owner, Willie.
**The guy in the red button up in the founder of Outstanding in the Field
**The guy in the chef coat is Tory Miller. :)
**The guy mashing the potatoes is Jed, he mashed all those potatoes by hand. (and made all the sausage)
**The guy in the fedora is our old sous chef, Ed, who now works at per se in NYC, a Thomas Keller restaurant and one of the best in the city.

For my side of the story, click >here< to read my blog about the Outstanding in the Field event.

"This is Wisconsin. This is how we roll, baby."