"It's a seasoning blend made with roasted ground cricket, sea salt and spices. Made by none other than myself. It works really well as a beer salt." - Mark Nagy. Mark - my man - you've truly outdone yourself! After my interview with with the Cadesky brothers about their mouth-watering bolognese sauce, I've been obsessed with [...]
Adriana Janovich of The Spokesman-Review wrote a delicious article the other day about David George Gordon, better known as The Bug Chef. I loved the interview so much, and the recipes he shared with The Spokesman-Review, that I had to share it with you all below: The Spokesman-Review reports: If you want to upset the Bug Chef, say [...]
The average American eats over 70lbs of red meat each year. I'm not quite that carnivorous but I definitely indulge in my share of beef stew and burgers. It's awesome that consumers are now looking for their animal products to be "grass-fed" and "cage-free," but the vast majority of meat here is still "conventionally raised" (quite the [...]
