Uncle Dave's cow and other whole animals my freezer has known : a guide to sourcing, storing, and preparing healthy, locally raised meat

(https://app.e2ma.net/app2/audience/signup/1723407/1357141/?v=a) CLICK HERE to download a sampler from Uncle Dave's Cow (Provide us with a little information and we'll send your download directly to your inbox) * Demystifies and explains the process for acquiring local harvest, non-commercial sources of meat * Written for urban dwellers who want to eat fresh, sustainable, and healthy meat -- like they do back on the farm * Features 45 original recipes for beef, pork, goat, and lamb As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn’t good for the animals, our bodies, or the planet. Yet the organic, sustainably-raised pork, beef, and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget? Uncle Dave’s Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog -- or cow, or goat, or lamb, for that matter -- as she takes the reader along on her own educational journey, from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, readers also will connect to the source of their food, while her 45 original recipes show them how to cook mouthwatering meals from the abundance of whole animals. Written with urban charm and a knife-sharp sense of humor, Uncle Dave’s Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone. PRAISE FOR UNCLE DAVE'S COW : "In an age when children think chicken comes from grocery stores and pink slime has become part of our vernacular, Leslie Miller offers an alternative to the disconnect created by the industrial food system. With Uncle Dave's Cow, Miller invites us to get up close and personal with our meat and participate in the process as she's done so remarkably well-with an open mind, a sense of humor, and compassion for the stewards of our land." - Kim O'Donnel, author of The Meat Lover's Meatless Celebrations "At last, a funny and practical book that offers doable and delicious ways for ordinary people to eat good, honest meat. Whether you live in a tiny walk-up or closer to the farm, Leslie Miller lays out every detail you need to buy half a hog or a whole lamb to feed your family for months. And you don't have to be a chef to enjoy the charming recipes. Anyone want to go in on a cow?" - Chef and restaurateur Ethan Stowell "For those of you who can't (or, more sanely, don't want to) raise a pig in your backyard but want fresh, local pork, this book is for you. Believe me, Leslie Miller's approach is much less smelly but just as delicious. Uncle Dave's Cow is full of practical advice-and tasty recipes-that make eating meat with wisdom about the whole animal possible again." - Novella Carpenter, author of Farm City

A guide to sourcing, storing, and preparing healthy, locally raised meat

• Demystifies and explains the process for acquiring non-commerical sources of meat
• Written for urban dwellers who want to eat fresh, sustainable, and healthy meat—like they do back on the farm
• Features 45 original recipes for beef, pork, goat, and lamb

As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn't good for the animals, our bodies, or the planet. Yet the organic, sustainably-raised pork, beef, and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget?
Uncle Dave's Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog—or cow, or goat, or lamb, for that matter—as she takes the reader along on her own educational journey, from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, readers also will connect to the source of their food, while her 45 original recipes show them how to cook mouthwatering meals from the abundance of whole animals.

Written with urban charm and a knife-sharp sense of humor, Uncle Dave's Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.Leslie Miller is the co-author with James Beard-nominated chef Ethan Stowell of Ethan Stowell's New Italian Kitchen, the recipe editor for From Tree to Table (Skipstone, 2011), and the lead author behind the forthcoming In the Kitchen with the Fish Guys, a seafood cookbook. A frequent contributor to NW Palate Magazine, her food reviews, articles, and features have also appeared in Beer West magazine, Time Out New York, and Redbook. The "Uncle Dave" of her book is a real, live uncle who is a third-generation Central Washington farmer. Miller lives in Seattle, Washington, with her family.

A guide to sourcing, storing, and preparing healthy, locally raised meat Demystifies and explains the process for acquiring non-commerical sources of meat Written for urban dwellers who want to eat fresh, sustainable, and healthy meat like they do back on the farm Features 45 original recipes for beef, pork, goat, and lamb As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn't good for the animals, our bodies, or the planet. Yet the organic, sustainably-raised pork, beef, and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget? Uncle Dave's Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog or cow, or goat, or lamb, for that matter as she takes the reader along on her own educational journey, from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, readers also will connect to the source of their food, while her 45 original recipes show them how to cook mouthwatering meals from the abundance of whole animals. Written with urban charm and a knife-sharp sense of humor, Uncle Dave's Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone. Leslie Miller is the co-author with James Beard-nominated chef Ethan Stowell of Ethan Stowell's New Italian Kitchen, the recipe editor for From Tree to Table (Skipstone, 2011), and the lead author behind the forthcoming In the Kitchen with the Fish Guys, a seafood cookbook. A frequent contributor to NW Palate Magazine, her food reviews, articles, and features have also appeared in Beer West magazine, Time Out New York, and Redbook. The "Uncle Dave" of her book is a real, live uncle who is a third-generation Central Washington farmer. Miller lives in Seattle, Washington, with her family. Author, cook, and busy urban mom Leslie Miller shows city dwellers how to go whole hog - or cos, or goat, or lamb. She tells you how to find and evaluate local farmers; plan for meat cuts and quantities; store and preserve your purchases; and dish up a whole animal, one part at a time. She explores neighborhood markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children relate to the cow in the freezer. And her 45 delectable recipes - such as Workday Coffee-Aleppo Rubbed Pork Roast, Stacked Beef Enchiladas, Trinidadian Goat Curry, or Lamb Tagine with Pears and Sour Cherries - will inspire many a mouthwatering meal. From the moment she buys her first cow from Uncle Dave, to her last forkful of tender pulled pork, Miller shares her wholefood journey and helps everyone connect to the source of their own meat, through to the bone.--COVER Cast of characters It all began with Uncle Dave's cow Why buy animals by the half instead of by the pound? Is the whole-animal lifestyle for you? How, exactly, do you buy a whole animal? How do you keep and use your whole animal? Cow Pig Goat Lamb.