grilling


V.23 No.30 | 7/24/2014

Flash in the Pan

Follow the Cheeseheads

Ancient Wisconsin wisdom on how to grill your brats

By Ari LeVaux
Up north, a controversy rages over beer-soaked bratwurst.

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V.20 No.24 | 6/16/2011

Food for Thought

American Sardine

When tiny fish are hugely sustainable

By Ari LeVaux

A seafood meal is the one opportunity most Americans will ever have to eat a wild animal. Given the illegality of selling wild game, only hunters and their lucky friends get to munch the many tasty beasts that roam the boondocks. Eating a wild thing is like walking around in bare feet. It's exposure to an ecosystem, and a direct connection with the planet. Eating wild fish is like a swim in the ocean—except in this case, the ocean swims inside of you.

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V.19 No.23 | 6/10/2010
Red, dead and grass-fed
Ari LeVaux

Have Fork, Will Travel

Chewing the Fat

The secrets of Argentine-style wood grilling and a recipe for chimichurri

By Ari LeVaux

I've always enjoyed casual conversation and rarely been averse to chewing on a nice hunk of fat. But the expression "chew the fat" never resonated with me—until some mochileros showed me the phrase's literal meaning.

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