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Spenser magazine

Many months ago I got en email from a bloke at a new online magazine startup called Spenser. He was looking for a story. Apparently he likes the stuff I do on my blog here and wanted an article about how I got started in charcuterie, the stories of the successes and failures, and just how you go about curing meat at home.

“sure!” I said “that sounds like fun”. Turns out it was. Even better than that it turns out that this online magazine is absolutely fantastic. Stocked full of great stories and photography. My kind of publication. In future editions I will be delving more in to different aspects of charcuterie, but to start with this article is about how I got started doing what I love.

So, go read. The whole magazine. It is awesome, and you can view it for free. That makes it doubly awesome. Oh, and they have a really nifty viewer to read it in too. Yep, you guessed it – now triple awesome. Here is the link: Spenser Magazine

Wrightfood – The Book Deal

I have had to keep this one quiet, really quiet. Which, as anyone that knows me could tell you, is a ridiculously hard concept for me to grasp. This has been in the works for some time, and I am so happy that today is the day I get to share this with you!

(did anyone notice that I changed my blog header to now match somewhat of the front cover?)

I am finding this one rather hard to put in to words, so instead of rambling on about how proud I am, and all that jazz, I guess I should tell you what is going to be in it.

Click to read more about the book deal

Advertisments on Wrighfood

Hello everyone, this is a public service announcement.

So, I was trying to dream up a funny photograph for this one. Maybe me covered head to toe in newspaper ads, or even a fake ad with yours-truly. But no. That just looked somewhat silly, and not in a good way.

I was also thinking about not mentioning any of the changes that are happening with my lovely little blog – but that would seem kind of odd too.

Over the last couple of months I have been giving blog advertising some thought. I didn’t start this blog to make money, and I never intend it to be that way – I would of course like it be uber-successful and take over the world, but I don’t think that happens by having ad’s on my site.

What does happen however is the rise in food costs, and also some more than cheap hobbies (moldy pig bits). I have been looking at new and interesting content for my blog – more meat curing stuff, more videos, more tutorials. It all starts to rack up those green pieces of paper. I don’t want to cover my blog in ads to pay for the cost of all of that, but I don’t want my blog to stagnant and not naturally progress as I would like.

So, you might see a few more ads on my site for a while. I am working hard to make them not take over everything (I have got really used to seeing the foodbuzz ad in the sidebar), and have them cover a few simple costs for the site – like hosting, software, meat.

Yes, meat. Meat curing gets kinda pricey. Especially since I favor using local small farms for the raw ingredients. A batch of salami can run up to $60, and that starts hitting the bottom line.

What I am really trying to say here, is that if you see an advert that really pisses you off, I REALLY want to hear about it. Seriously. Email me immediately and let me know. Having interesting content and having fun with food is priority. If the ad thing works out shit, then lets ditch it, move on, and never talk about the whole thing again.

Wrightfood on KCRW 89.9FM Good Food Radio Show

Big news folks! At the beginning of December I got interviewed by the wonderful Evan Kleiman, host of KCRW’s Good Food. I am happy to say that the show aired on January the 2nd, and you can now listen online!

The interview was all about the process of curing meat in a basement at home. We talked about successes and failures. We talked about the meat curing setup, environmental factors, and the really stupid idea of planning a party around cured meat.

So, if anyone wants to hear this rather funky Brit talk about moldy meat – you can listen to the radio interview online here: Good Food Radio Interview

click either listen or download to hear the show – my section is at the 50minute marker.

Pretty soon I will do a big ole post about my meat curing setup, and how to get started curing meat at home.

Photographs from the farm

A month ago now, or so, Danika and I trotted over to Seabreeze farm on Vashon Island for a day of photography, animals, and stepping in cow poop.

What was the purpose? Just some fun really – to get out, and to shoot some very interesting people, and as luck turns out – some rather interesting animals.

Just a word of warning to any readers who don’t like seeing the butchering of raw meat. Some photos further down this post show a lamb carcass being cut up.

Seabreeze is a local/sustainable/great animal husbandry farm that is really very diverse. Cows, pigs, sheep, chickens, cheese, milk, charcuterie, wine, stock – you name it, they either have it or will make it. They even have a small restaurant that they use to cook up their farm wares, and also a space there for doing custom butchering of meat.

All in all, a completely fascinating place to spend a day, especially with a camera.

Click to see more of the farm photos

Guest chef at La Boucherie, Vashon Island WA – August 27th

This is going to be fun. Really fun. The guys behind the amazing Vashon Island farm Seabreeze have a small restaurant.

I was recently over there for a day’s photoshoot, which was just mind blowing. What was even more mind blowing was an email that was waiting for me when I got home from their restaurant manager:

“hey, you want to do a guest chef night at the restaurant in August?”

The answer – YES. But I have to do this with a fantastic new friend of ours – Daniel Ahern.

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School Dinner

When I started this blog a couple of years ago there was two things I promised myself I would never do:

1) Put a picture of our son on my blog (there are some freaks out there ya know..)

2) Talk about any food politics, or how we should be eating differently

The picture above shows I have just broken rule number 1. That is our son, having just picked some produce from our new vegetable garden.

UPDATE: Picture of our son removed.. It just still makes me uncomfortable..

Lets go and break the second now shall we?

I don’t want to talk about the importance of pesticide/hormone/chemical free food. Nor about how great it is to grow you own food (just found that out this year..). I don’t want to sound like a yuppie arrogant prick.

All I want to say is this. Our son is fast approaching school age. Faster than either myself or my wife care for. School food for the most part is 100% crap. Complete crap. Some single people have made big efforts to change it, and it hasn’t got that far. In England Jamie Oliver (the awesome Jamie Oliver..) tried. He did pretty well, until parents started passing fast food over the school fence to their kids.

The fact is that it takes more than just the odd single person (even if he is a celebrity chef..) to effect a big change. Here in the US the Child Nutrition Act is up for renew this year. This controls the school lunch programs throughout public schools. The Act says what food gets into schools and what food doesn’t. This Act only comes up for renew every four of five years. Now is the time to let congress know that healthy, nutritious food should be standard in schools.

There has been a lot of studies done showing how a child’s attention span is effected by what they eat. Crap goes in, crap attention comes out (along with a host of other problems). Good food goes in, kids are more alert, more attentive at school, and less disruptive. Sounds like a win to me.

Thankfully, the days of having to chain yourself to railings outside of parliament to effect a change are over. Slow Food USA has set up a petition to get real food into schools. All that one has to do is go to the website, stamp in a quick bit of info, and hit GO.

If you are concerned about healthy food in schools, click the bell below, read what the petition is all about, and if it sounds like your kinda thing, sign it!

Time For Lunch

Last time I mention my views on what people should be eating.. But it is for the kids ya know!

Gin and Tonic Lollypop (Popsicle for the Yanks..)

It’s been hot in Seattle. Really bloody hot. Sweat in parts you never knew existed hot. When it gets like this all I want to do is eat salads, and cold vegetable concoctions. These don’t make for the most interesting blog posts, even if they are rather tasty. Tell a lie, I did actually turn the stove on to glaze some carrots last week, but that was it. So there has been a short hiatus with Wrightfood, blame it on this balmy Seattle summer.

Not only does my mind turn to salads in this weather, it also turns to drink. A recent favorite of mine has just been ice cold water with some lemon verbena and rosemary in. Quite, quite lovely and refreshing. Adding a torn up lime leaf too can just make water wonderful.

My family was recently at a party for three of the most amazing people you could ever meet. At this party was a freezer full of OtterPops, which were being consumed in huge numbers by everyone. This got me thinking about frozen treats that quench the thirst.

Gin and tonic has recently become my cocktail of choice, and for this I completely blame my father. When I was growing up, living at home, that was his drink after work. He would come in, set down his briefcase, say hi, and get a G&T. When I got old enough I would make them for him every so often. When I really wasn’t old enough at all I would swig his whilst making it, without him looking (now they know why I would always make his G&T in the pantry… Oddly enough I never got much of a taste for them until recently. Now I get it. It is so bloody crisp and refreshing, simple enough to enjoy, but yet complex enough to drink most days and not get bored of. The only thing I have changed recently has been the simple addition of a sprig of rosemary into the glass. I do like a little herby note to a cocktail, and rosemary just seems to go rather nicely.

You can see where this is going.. A party with frozen popsicle things, and my love of G&T…

drum roll…

I give you, the G&T lollypop, or G&T popsicle for the Americans reading this.

Click to see this alcoholic popsicle recipe

Sustainable Seafood

I think I have deleted the first paragraph to this blog post a dozen times already. Not quite sure where to begin to be honest.

It seems like this could be shaping up to be the year about responsibility with food. Presidents digging up lawns for vegetable gardens, massive feed-lot beef recalls for E-Coli, Food Inc. (the movie) hitting the big screens. Supermarkets getting called out for supplying a ridiculous amount of endangered fish to the unknowing public, without a single word of caution.

There is now one more to add to that list – the movie “The End of the Line”. Talk is growing of late about the sustainability of seafood, and just how fast we all are nuking the oceans of fish. Most of us interested in food have known about this for a while. Most of us have made smart choices for purchasing seafood.

I am not going to talk about this movie. I am not even going to preach about how important sustainable seafood choices are. Any reader of this blog knows how passionate I am about fish, so this diatribe wouldn’t exactly be anything new.

Instead, I want to to briefly talk about how we can make smart choices when buying seafood. How we can get more for paying less. How limiting which fish you buy can actually increase your seafood diversity. Finally, lets top all this off with my favorite recipes for some of the most sustainable seafood out there.

How to find, and make sure you are buying sustainable seafood

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Am I Ethical?

What, no picture!! Well, this is a mini-post (pinky into corner of mouth)..

When I write my little stories and recipes I have a very certain voice to my work (wow, that sounds all writtery). I might swear a bit. Well, sometimes a lot. I can even be a little crass around the edges. I might be very passionate about some stuff, and certainly not others. However, one thing I always aim to be is professional.

I am responsible for what I write, and I stand behind it. I won’t be a prat and slam something into the ground if I don’t like it that much – I just won’t blog about it. If I get sent free samples of stuff, and blog about it, I always disclose it.

Because of this, I am really happy to hear about this new site about food blogging ethics, and I wholeheartedly agree with it. I am really happy to see a couple of very bright young people (and awesome bloggers) put together something that I hope is going to be a part of a good many number of blogs, it certainly will mine. http://foodethics.wordpress.com/

And I cannot wait for their nifty little badge to slap on my site.

Wrightfood – the restaurant

Oh blimey, where to begin.

I have wanted to do a post about this for a while now, but was waiting for that perfect day. The idea of a restaurant had been playing in my mind for a long time, and then one day it all just clicked.

I have kept this quiet, really quiet. In fact, I think only Danika and I really know about it, until now.

So many things to say, I am not quite sure what to start with. Oh, wait, lets start with the food – since this is a food blog.

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wrightfood gets a tart-up, thanks to a great friend of mine

FIRST OFF: entry to win the Secrets of the Red Lantern book is still going – just leave a comment on that blog post for a chance to win the book!!

Bloody hell, this is a week of posts isn’t it!

So, this has been in the works for a little bit. I get itchy feet. I cannot have something for too long, without wanting to make changes – especially when it comes to my blog. This year I want to add a lot more content to this site, and keep it organised – but also make it easy for you lovely visitors to find back dated recipes and so forth. The site also hasn’t had a visual make-over since it was conceived over a year ago.

Continue reading about this blog redesign

New blog title image!

Delete your caches and reload the page! A new Autumn inspired (well, not that Autumn inspired come to think of it) Wrightfood title image is up.

And yes, that is my arm on the right!

My talented and beautiful wife, Danika

CRW_5058

So WhiteonRiceCouple got me thinking (bloody hell, can I ever do a post without mentioning them?). I have a ridiculously talented and completely gorgeous wife, and I have never really talked about her on my blog. That strikes me as a little rude to be honest, so here.. I am fixing that. I might be many things, but I don’t reckon I am rude.

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One of the scariest 6 hours of my life

Nutty, nutty stuff. I was swearing like squadie last night I can tell you. I haven’t had a huge amount of scary things happen in my life. A really nasty bike accident in my teenage years, and that is about it.. Oh, Danika going into labor was pretty bloody scary (but exciting) too.

I type up a blog post last night, and submit it. 500 Internal Server Error. Bastards. I try again. Fuckers.

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