Grass-finished beef is so 2012. And don’t even get me started on buffalo. Yak is where it’s at. I live in Colorado and, because it’s the way I roll, I have some yak-rancher comrades. One of them is Brook LeVan, an outspoken advocate of local food security, whom I long ago dubbed the “Messiah of the Roaring Fork Valley Foodshed.”
The World of Competitive Shucking
Taylor Shellfish Farms’ retail store on Seattle’s lower Capitol Hill not only boasts the largest production of farmed bivalves in the country, but also an international oyster-shucking champion among its ranks. A mere three seconds is enough for Taylor’s head shucker, David Leck, to serve up a perfectly clean Kumamoto, and he has the first and second place international titles to prove it.
