Lets get this started. For my first post I wanted to start off with a bang... the subject of the episode is disgusting for some, a delicacy for other...

Minnesota is F-ing cold. Last week, on one of the coldest days of the year (-25 degrees), I was outside milking goats. Incredibly resilient animals, ...

I don't do it to show how you should cook every night, but more because it presents a challenge for me and an experience for others that they don't get anywhere else.

The Eichten family has been in the buffalo business for over 20 years. They kill two buffalo every Tuesday, processing the 1000 pound animals at the nearby Deutchland Meats.

Having gotten the chickens last spring, this winter is the first time I've had to figure out what to do with the birds during freezing spells. It turns out that chickens are tough, but their eggs are not.

Hunting season is over, there is nothing green for miles, and squash doesn't look nearly as good as it did three months ago. But there's always an obscure mushroom laying dormant out in the woods.