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Next delivery: February 7, 2011

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Lard Lard$8.00

Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.[3] Its use in contemporary cuisine has diminished, but many contemporary cooks and bakers still favor it over other fats for select uses.[4] The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.

Chorizo Chorizo$8.99

Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage.

Chuck roast (pot roast) Chuck roast (pot roast)$6.99

Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked.

Pork loin chops (sale!) Pork loin chops (sale!)$10.99

A pork chop is just a pork chop, right? Well, there's actually more than one cut out there! Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end.

Pork Chops

The Latest from the HG Blog

Behind the scenes...

...of the first HG cooking video, shot last night!  Liz was really excited about my la...

This week's giant PCF delivery - 4 coolers!

Dirt -- Why You Should Care About It

I checked out Dirt! The Movie this week, as part of my (very lengthy) self-education project. I'm trying to better understand how small- and large-scale agriculture vary, how plants and animals grow, and the way our eating habits influence the world at large. I'm not an ecologist or a farmer, by any means, so every documentary or book I pick up helps me connect the dots.

It turns out that when you get down, quite literally, to ground-level biology, the importance of sustainable, small-scale agriculture is even more apparent than when you look at it from a consumer's perspective. Dirt does an excellent job of explaining the science without getting a viewer lost in the sauce. I could have done without the animated soil dudes (kids might appreciate them, though!).  Still, there's a litany of critical information in there that people need to know.

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