I'm a thirty-something professional, father and long-time foodie.
Since becoming a parent, the focus of my obsession has shifted from foodie ostentation (pretension?) to health and provenance: knowing the origin of our food and the conditions in which it was raised; maximizing use and minimizing waste; and making our own staples from leftovers.
While fruit and veg certainly play a major role in this (especially from the health perspective), as the blog title would lead you to suspect, my focus is on meat. I've established relationships with local pastured hog, chicken, and beef farmers who treat their animals humanely and raise them on proper feed, outdoors.
This blog will track my progress as I experiment with butchering, curing, smoking, and general food preparation from this quality local produce.