Photo by Shutterstock/Karen Culp“When you use every part of the animal, I’m just amazed that it feeds so many people for such a long time!” This comment from a class participant at a two-day charcuterie intensive outside of Knoxville, Tennessee, rang out over the spread of food that our group had created throughout the weekend. Often, such an ...
Meat And Fish
Josh Niland and Photo Rob Palmer | Oct 4, 2019
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