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WATCH: Learn How to Cut Up a Chicken. From a Salatin.

It’s barbecue season! When all your friends gather round, sip on cool beverages, and shoot the breeze. It is, in other words, the perfect time to showcase skills at the grill. And if you’re choosing to grill meat this summer, instead of a veggie burger, then you might be faced with a bit of a dilemma. Do you spend the extra buck or two on free-range, grass-fed, or otherwise organically raised meat? Or save your money in support of your savings, buy the cheap brand, and in so doing support industrialized food raised in feedlots? I know, money’s tighter than usual these days. But if you go with the former, you’ll save money on healthcare in the end. Because while industrial feedlot meat may be cheaper, it’s really bad for you. Okay, okay. barbecue season is supposed to be fun. I’m not trying to be a buzz kill, but having fun doesn’t have to mean forgetting that the choices we make when it comes to food are political.

Two more things. One: Joel Salatin‘s Polyface Farm—one of the most influential places in the U.S., and featured in The Omnivore’s Dilemma and the new film Food, Inc.—has become a key player in the food movement; his farming methods have caught the attention of media nationwide. Two: If you’re a meat-eater, it’s a good thing to know how-to cut up a whole chicken, especially if you’re raising your own. So with these two points in mind, I ask you: is there a better way to learn how to cut up a chicken than from the man who revolutionized the way chickens were raised?

Revolutionize your barbecue season by getting to know more about your food. Start by watching this video of Joel Salatin’s son, Daniel, who helps him run Polyface Farm (and no doubt learned everything from his dad). Daniel will walk you through the process of cutting up a whole chicken. Free lesson!

Watch Now


Recipe: Barbecued Eggplant Stacks with Coyote Mint Sauce and Chèvre

With summer in full swing, many are making good use of their outdoor grills. Tender grass fed steaks or free range chicken are often the go-to options, but the possibilities for a grilled meal are endless. At the Occidental Arts and Ecology Center, a summer favorite is Barbecued Eggplant Stacks with Coyote Mint sauce and […] Read More..

Food Lover’s Guide: 25% Off ALL Food & Drink Books

Where our food comes from and how it is grown matters. Having control over our food supply is key to a more resilient and sustainable future. A major part of Chelsea Green’s mission is to inspire you with ideas and practical tips. So whether you want to make the world’s best cheese; find a new […] Read More..

Turning Meat into Money: How to Raise and Sell it Ethically

The consumer demand for grassfed, pasture-raised, and antibiotic-free meats is on the rise, putting farmers and ranchers in a unique position to make a decent living on meat that is produced ethically. But, how exactly do you turn meat into money without resorting to the large-scale industrial techniques of today’s confinement-operations? Look no further than […] Read More..

How to Grow Strawberries Indoors

It’s strawberry shortcake season, which means strawberry harvesting season. But for those of you with no outdoor space for gardens, fear not—you can plant, weed, and harvest all from the comfort of your own home! That’s right: it is possible to grow strawberries indoors, from small spaces. According to R. J. Ruppenthal, author of Fresh […] Read More..

Wild Edibles: 5 Tips for Beginner Foragers

Ever spotted a dandelion growing in your backyard and wondered, can I eat that? According to wild plants expert Katrina Blair, the answer is a resounding yes. And there are plenty of other commonly found weeds that fall into this category as well. In her book The Wild Wisdom of Weeds, Blair introduces readers to […] Read More..