Old Major

This week we brought back our Korean Gochujang sausage…. which we are now calling “Korean Style Sausage.” USDA regulations regarding labeling are funny. Not funny [...]

The first time I had Boerewors was actually in Johannesburg. I was there in 2009 with a band I managed at the time and we were getting ready to kick off small 2 week tour all over South Africa!  [...]

Most mass produced chicken sausages have a hot dog texture. I don’t hate that, but it’s not my favorite. Chicken is a really delicious versatile protein and it doesn’t need to [...]

 To celebrate the release of Charcuterie For Dummies, We are having a really fun enter-to-win contest. Here is a little info about the book: Even if you’ve never cooked a slab of bacon in your [...]

The last part of 2019 and all of January were a mad dash to finish writing my third “For Dummies” book for Wiley Publishing. This book was a lot of fun to write and quite frankly it [...]

If you’re planning a trip to Chile, specifically for wine country, you are going to find there is not very much helpful or current information. I scoured Google. I don’t mean page 1 [...]

Brussel sprouts are definitely in fashion these days, which seems crazy. When I was a kid I loathed the almighty brussel sprout but now I can’t seem to live without the cruciferous gems. [...]

Organic vs. Local Perhaps no language is emptier than the words we use to label our food. I don’t mean delicious, salty or a little bit overcooked. I’m talking about buzzwords like all-natural, [...]