I want to thank the Sponsors of Duckfest 2010 for being so generous with their time and products. Here is a little more about them and what they are offering:

Aprés Vin– Producers of pure varietal grape-seed oils, flours & soaps have kindly donated 20 bars of their Lavender Merlot and Lemongrass Chardonnay soaps to help [...]

UPDATE: 12/12/09–SOLD OUT!
Ring in the end of one decade and the beginning of another on Podchef Island! Come to see, touch and taste Gascony right here in Puget Sound as “The Queen of Gascony”, Kate Hill,  brings her Camp Confit to America.
Join us for a festive start to the New Year with a three-day  weekend [...]

At the end of October we will be offering a two day split workshop on all things Pig & Pork. Our annual Porkshop is the culmination of an almost year long project each Autumn of raising Artisanal Pastured Pork. Join me on October 27th for Part One as I kill, scald, de-hair & process our [...]

Here’s a slideshow of some of the things you might expect to see at our October 10th, 2009 workshop. These are older photos, and techniques have been improved & skills honed…. for more information about this and our other workshops please look here.
Created with Admarket’s flickrSLiDR.
Technorati Tags: poultry, chickens, butchery, slaughter, [...]

This Autumn & Winter I am proud to announce a series of workshops on food & farming skills. These have been all summer in the making and I am really excited to be able to host these events for you.
Update: October 10th has been canceled due to lack of interest.

We’re going to kick things off [...]

Charlotte, our Leicester Longwool, has had her lambs, finally. The first week of June is very late to be lambing, but at least it should be nice and warm with plenty of grass. Should, I say, because this week has been more like March than June with cold, wet and windy weather striking us hard.
We [...]

This is Charlotte. She is the newest member of the Kitchen Garden menagerie. Charlotte, is a Leicester Longwool–a dual-purpose breed dating from the mid-1700’s. Dual-purpose breeds used to be standard, before specificity and market forces took over. Now there are far fewer breeds, but one specifically for each purpose–lots of lean meat, tons of [...]

The Kitchen Garden Network is proud to offer a Workshop on where our food comes from.
Head out to “Podchef” island for a workshop by Chef Neal, on rearing and butchering pigs. Learn about naturally raised, pastured pork, butchering a hog, and making bacon and sausages.
The cost is $75 for the day, including ferry fare, a [...]