Artisanal Meat Preservation Class on Monday
If you’ve ever wanted to try your hand at canning meat, making jerky or sausage, you could have a chance Monday. That’s when instructors Diane Fish and Shannon Harkness with the Small Farms Team with...
View ArticleSausages: Good to Eat, Not So Pretty to Make
A famous quote, though with a political, not necessarily food leaning, seems to be an appropriate thing to start this blog post with: “Laws, like sausages, cease to inspire respect in proportion as we...
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