Jason Price - Seattle

329 Flips | 1 Magazine | 8 Following | 49 Followers | @ThirstyDog | I'm Jason Price and I live in Seattle. I'm an entrepreneur and the Founder of Plaid Pig PR which focuses on Food and Beverage clientele in Seattle and the Pacific Northwest. I've lived in 3 countries, worked in 13 and visited over 25. In my spare time I author http://thethirstydogblog.com on consulting and business topics and http://thehungrydogblog.com on food, farming and eating locally. You can also check me out at http://jasonprice.com

Hungry Hollow Farm

Hungry Hollow Farm is located in Shelton, Washington and was founded in 1888. Chicken Farmer Grant Jones left big city life and started his journey …

Urban Agriculture

Fundamental Coffee's Summer Solstice Blend Release

Scott McMartin founded Fundamental Coffee Co. in Seattle after a career at Starbucks. His goal - to bring the art of the blend back to small scale …

Farm Babe: Nitrites and nitrates -- should we worry about them in meat?

I’m a bit of an accidental science geek thanks to my fascination with agriculture, which lately made me question food additives. Food labels can be …

Agriculture

Dry Curing Meats at Home

Learn How<p>Follow me on Instagram and get the "Home Charcuterie Manual" here to learn how to cure practically anything!<p>Home Master<p>Follow simple steps …

Eric Rivera - An Open Book

Eric Rivera is one of the most energetic, focused and creative chefs on the Seattle restaurant scene. Read about how he went from food blogger to the …

Foraging for Spring Porcini in the Sierra Nevada

I spotted it. A swirl of pine duff that looked like a hurricane seen from space. In a flash I dropped to my knees to investigate. I looked around, …

Beef Slaughter on the Olympic Peninsula

This is a story about witnessing a beef slaughter - a visceral experience not for everyone but is truly essential to understanding where your food …

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

More<p>Guide to Steak<p>All the methods and tips you need to make perfect steak, each and every time.<p>I've been using and writing about the reverse sear—the technique of slow-cooking a steak or roast before finishing it off with a hot sear—for well over a decade now, but I've never written a definitive …

BBQ

Pork, Salt, Air, and Time: The Long Road to Prosciutto di Parma

The curing cellar at Pio Tosini unfolds in more directions than the eye can see. Salted hams hang on floor-to-ceiling racks in long corridors, each a mirror image of the next. It's vast and eerily still, but undeniably alive; I feel as though I've been swept into a current of silent, invisible …

Italy

How I Taught Americans to Love Tongue, Tripe, and Beef Heart

Strange cuts of meat are strangely delicious. You just have to do them right.<p>I grew up spending summers in Quito with my dad’s family. Every June, I dreaded missing out on fun at the beach with my friends in Los Angeles. But by the time September came around, I’d be devastated to leave our …

South America

Javelina Stew

A recipe for Yucatan-style javelina stew, with lots of fresh vegetables and plantains. This recipe works fine with pork, wild pig or turkey, too.The …

Trust us, you don’t want a reservation at L.A’s hottest new restaurant

I am as guilty of culinary speed-dating as anyone: When I come to L.A. these days, a friend scours the food sites, curates a shortlist of the best new restaurants, and off we go. Forget the antiquated notion of being a regular. Even a single return visit seems as passé as an iPhone with an earbud …

How to Make Bratwurst

Bratwurst is the king of all sausage in my book. Meaty, sweet, and perfect for any season. This recipe will give you the basis to make your own …

Chan is the only Korean gastropub in Seattle. Our intimate restaurant is located within the historic Pike Place Market complex and is reminiscent of the places

Poke has taken Seattle by storm and Chan makes a damned fine rendition. Check out Chef Park's recipe here where simplicity and quality reign …

Recipes

Platt: How Food Blogs Redefined Dining Forever

For those of us who fritter away our days (and nights) dreaming up catchy top-ten listicles, posting images of our cocktails and half-eaten desserts …

How to Make Ciccioli

Ciccioli is the Italian cousin to the French rillette - a beautiful concoction primarily made of pork shoulder braised in lard. It's relatively …

Jack's Famous Pecan Pie Recipe | Jack's BBQ

<b>Jack’s Famous Pecan Pie Recipe</b><p>While Central Texas BBQ is the main event at Jack’s BBQ, we also have been touted by many as having the best Pecan Pie …

The Best Paring Knives

After a chef's knife, a paring knife is the type I reach for most. I use paring knives more often than bread knives, filleting and butchering knives, utility knives, slicers, and cleavers. That said, compared to a chef's knife, I don't use a paring knife all that often, and when I do, it tends to …

11 essential baking charts that everyone who plans on baking should have

Whether it’s your first time or whether you’re a seasoned veteran, baking can be pretty difficult. To create a visually stunning culinary masterpiece …

Dessert

Hiring trained homeless people as cooks can be a major payoff for the food industry

Too many cooks in the kitchen? Right now New York City and several other cities nationwide are going through the opposite problem.<p>But the dearth of …

School Administration

Seafood Fraud: The Turning Tides of an Industry Epidemic

<b>Editor's Note:</b> Larry Olmsted is the author of the <i>New York Times</i> best seller <i>Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It</i>, released in July 2016. He has spent the past four years researching fraudulence in food and labeling, a journey that has taken him to …

The Truth Behind Costco’s $5 Rotisserie Chicken

We can always count on Dr. Oz to expose the truth about our favorite foods. He recently investigated the hidden ingredients in rotisserie chicken, and now we finally know why it's <i>so</i> addictive. He teamed up with award-winning writer Mark Schatzker to figure out why Americans can't get enough of the …