by Ali Berlow
Early Summer 2011
By Ali Berlow, EDITOR
I have never killed a chicken, and I’ve neither desire nor intention to ever do so. But I eat it. And as a mother I want to feed my family food that I have faith in. So by learning more about industrial agriculture, factory farming, meeting with farmers, regulators, policy makers and visiting slaughterhouses, I followed my own journey into the crux of the matter: humane slaughter and the necessity of access to safe, affordable, size-appropriate, clean, permitted livestock processing. Building a mini slaughterhouse on wheels was not what I dreamed I’d do when I grew up. But as the founder/executive director of Island Grown Initiative (IGI), that’s exactly what I did in 2007.
My experience living on this Island is that it inspires creative solutions to compelling and complex issues. When you eat any meat you are complicit to the life taken, which in turn sustains. For me, that means being complicit in a way I can sleep at night, after dinner. Perhaps I’m the wrong person to write “Island Grown Chicken” because it is a story that I may be too close to. But with satiated hungers, chicken bones and skin simmering in my stock pot, wet feathers and thick blood returning to the earth after the day, I’m grateful to know that those birds lived a life fit for a chicken and that I’ve paid a farmer a fair price for safe, ethically raised food. Since I’m not a farmer and will never be one, the very least that I can do is to do something.
In this issue we offer to you the journeys of chicken and eggs, the muse of Nancy Luce, blueberries, shiitakes, the meaning of “organic,” food as medicine in the veterinarian arts, and more.
Thank you dear readers, subscribers, and advertisers for supporting Edible Vineyard. Enjoy.
Features: Early Summer 2011
The cost starts at the beginning
Transparent and traceable from beginning to end to dinner.
The Muse of Island Chicken
Departments: Early Summer 2011
Recipes: Early Summer 2011
Desserts, Soups and Stews
Appetizers and Snacks
Soups and Stews
Appetizers and Snacks
Finds: Early Summer 2011
Squeeze a Snack
Marvels of food packaging. From sweet and savory to salty and spicy. Use what you need, squeeze from the bottom up. Just remember to put the cap back on.
Seven ounces of Danish pastry paradise for baking. Or slice and dip in melted chocolate.…
Anchovy Paste With Olive Oil
Your pantry’s secret ingredient—use it in sauces, dressings, soups, braises. 2 oz.,…
Chocolate Hazelnut Paste
Gianduioso (Italian Nutella). Serve warm right from the tube to your finger. Found at…
Creamed Smoked Roe
Squiggle on a Triscuit or a slice of knäckebrot. With dill or without. Around $7.
From pasta sauce to grilled bluefish. 3.14 oz., by Amore, $5.39.
Gourmet Garden Herbs
Cilantro, parsley, oregano–when your kitchen garden bolts away from you, $3.99.
The battlecry of the tube: Let no half-forgotten can of tomato paste ever be wasted again!…
Sun-Dried Tomato Paste
Intensity in a tube, smoky, deep dark flavor. 2.8 oz., by Amore, $5.69.
In a travel-size tube, TSA security check point approved. 1.52 oz. by S&B, $3.29.