BG Charter Member Brad Farmerie wrote the cover story for this month’s Food Arts Magazine. He covers the art of blood cookery: history, glossary of recipes and uses, legal matters, logistics. A beautiful and thorough discussion of an underutilized ingredient. When I sold whole animals, it was a rare restaurant that requested to have their accompanying bucket of blood. —mg
CLICK THE Food Arts COVER TO READ THE ARTICLE.
Eat at Brad’s restaurant: PUBLIC in NYC to sample the recipes featured.
Check out video of Brad making blood sausage on BG TV.