Canada Day home-made burger buns

Being in China, a lot of holidays from home slip by rather silently. Easter, Thanksgiving, Labour Day, Victoria Day… if it wasn’t for Facebook updates from my fellow Canucks, I’d completely forget to even acknowledge the holidays with a nod. Such was the case when I woke up this morning and realized it was July …

Simple home-baked bread

Home-made Bread

I’m still getting my feet wet with home-made bread making, but am quickly falling in love. After experimenting with a couple ways of preparation, I think I’ve gotten down the method I like the most. Due to my affinity to a lot of Jamie Oliver’s cooking methods/recipes, it may be no surprise that it’s from …

Home-made Bagels

I recently bought an oven. It’s not my first in China, but the first since moving to Haikou and first since I began delving deeper into cookery as a hobby. Despite it essentially being an over-confident toaster, the oven has allowed me to expand what I can make here at home considerably. Home-cooking and baking …

Things Done Well: On The Anatomy Of Thrift

The following three videos are a series put together by Farmrun, a creative studio that is working to capture the “burgeoning agrarian renaissance by producing beautiful media for agricultural enterprises and organizations.” Teamed up with Farmstead Meatsmith, a traditional animal processor, they’ve produced On the Anatomy of Thrift.

If you are squeamish about an animal being butchered for food, you may not want to watch. If you eat meat and are not able to watch (let alone do) this, it may be worth considering the more philosophical side of the modern disconnect between our food and the place it comes from. Not judging, just saying. The videos are fun, informative and done well.

On The Anatomy Of Thrift: Side Butchery

(more vids after the jump)