Fat of the Land
Thursday, February 26, 2009

Holy Steer!

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Lately FOTL has been sneaking out of his squalid, too-small digs to do a little hobnobbing. The other night I had an opportunity to try some...
8 comments:
Tuesday, February 24, 2009

Pork Loin with Huckleberry Sauce

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In the dead of winter, while hibernating bears are dreaming about sweet, tangy huckleberries, we humans can employ our opposable thumbs and ...
9 comments:
Friday, February 20, 2009

Truant Ice Fishing

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Who cares about the cold—or school, for that matter—when you can go ice fishing? Hopefully Ms. Moon isn't reading this or she might not ...
11 comments:
Tuesday, February 17, 2009

The Gnostic Nuances of Oxtail Gnocchi

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Lately I've been drawing inspiration from my fellow bloggers, from Chicken Cacciatore to Stewed Pork Loin with Porcini . Now add Oxtail...
12 comments:
Saturday, February 14, 2009

Truffles Postponed

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Woke up to this sight the other day. Snow in Seattle. Again. So much for the truffle hunt I had planned with P. We were both eager to get ba...
5 comments:
Wednesday, February 11, 2009

Dept. of Horn Tooting

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Here at FOTL Headquarters, we're happy to announce our inclusion in the March issue of Bon Appétit (Expert Advice Q&A column, page ...
16 comments:
Sunday, February 8, 2009

Spicy Black Bean Clams

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Kids are like thoroughbred horses: ready to explode with nervous energy at the merest provocation, they need to be run hard and put away wet...
10 comments:
Thursday, February 5, 2009

Hump Day Night

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For a forager—even in the Pac Northwest, where this time of year we can still get clams , oysters , truffles , squid, and so on—the winter r...
4 comments:
Tuesday, February 3, 2009

Deep Winter Porcini

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After reading Sally's post at Mixed Greens about foraging the tender young beginnings of stinging nettles on Orcas Island in advance o...
4 comments:

Change Is Good

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Dear Kind Readers, in keeping with the theme of the day, I've made a few minor housekeeping changes here at FOTL. RIP Finspot For reason...
13 comments:
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Langdon Cook
Seattle, WA
Award-winning author of Upstream, The Mushroom Hunters and Fat of the Land, Langdon Cook is a writer, instructor, and lecturer on wild foods and the outdoors. Cook has been profiled in Bon Appetit, WSJ magazine, and Salon.com, and his writing has appeared in numerous magazines, newspapers, and online journals including National Geographic Traveler and Eating Well. His on-screen credits include the PBS TV series "Food Forward."
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