March 17th, 2014
09:00 AM ET
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Jeremy Harlan is a CNN photojournalist. He has previously covered, veterans in the kitchen, veal farming and life on the campaign trail.

Is there no greater signal of spring than a grocery store’s meat section overflowing with corned beef briskets? I really can’t think of one.

I’m not Irish, and I don't pretend to be the biggest beer drinker or have a vast collection of emerald threads in my closet. So boiling a large pot of corned beef and cabbage has been my go-to tradition in honoring Ireland’s patron saint.

My wife, on the other hand, does not share my appreciation for this annual March feast. I believe her exact words (a nod to Anchorman) are, “Ugh, that smells like Sex Panther.”

Sixty percent of the time, she hates it every time.

So this year I’ve scrapped the corned beef and cabbage menu in hopes of finding a meal more authentic to Ireland. Come to find out, it was never really an Irish tradition in the first place.
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Filed under: Cathal Armstrong • Cooking • Make • Recipes • St. Patrick's Day


December 10th, 2012
04:15 PM ET
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Ask Joe Henderson any question and odds are he’ll give you a very thorough answer. But ask him how to save one of the most endangered breeds in the world, the Randall Lineback, he’ll give you a very short retort: You have to eat it.

Henderson, a Washington, D.C. real estate executive and farmer, raises around 250 Randall Linebacks on the rolling hills of his Chapel Hill Farm in Berryville, VA. And what exactly is a Randall Lineback?

“Well, we don’t know what to call it,” says Henderson.
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