Comment
What are you talking about, tripes are one of my favorite dishes! I also asked for it at my birthday - and not only once. Nowadays I live with my husband and he gets nauseous by just smelling it (the cleaned one, not fresh from the cow, so ... ). Another of my favorites is cows tongue. I grew up on a farm so ... we ate such things, too. Nowadays I am vegan on a daily basis but every few years I can't resist to eat what other people call dog food. :D
I, too, was a vegetarian in my youth, influenced by Leo Tolstoy's ideas, but then doctors persuaded me to eat meat occasionally :-) :-)
Cobtastic indeed, Nancy!
It was *NOT* hard to leave the family business at all, David. I was required to work on Saturdays at the store from the tender age of 7 until I graduated high school—and I hated it. Had to get up at 4:00 in the morning in order to be at the store by 5:00 am. It would take an hour because in winter we had to get dressed and bundled up for the snowy weather, clear the ice and snow off the car in the dark and wait for the car to run long enough to warm up, then drive the twenty minutes to the store. I had to work both Saturdays AND Sundays during the Fall farmers’ processing season. In retrospect, it was nice to be able to spend time with my Dad, who worked very hard and long hours to support his family…but I was interested in much different things than the family business. There were other family members who could have taken it on if they’d wished…but didn’t. The operation was sold in the 2000s to an outside family who still runs it.
Cobsmoked ham and bacon is now considered an artisanal New England speciality only done by a few remaining businesses.
I'm seeing a food trend....Cob-Smoked Beef....or is that already a thing?
It's downright cobtastic.
This is wonderful lore, Thom. Was it hard to leave the family biz?
No, not that one, David... my personal memoir won't be released until all parties involved are deceased (to protect the innocent). Might be awhile... But if it doesn't hit the NYT bestseller list, I'll be shocked.
Actually the story of my grandfather's butcherie—which both my uncle and father took over—has a really interesting history, characterizing small town/village New England life in the first half of the 20th. Almost one-half of the building was constructed as a huge walk-in freezer with locker bins...because there was no such thing as personal household refrigerators or freezers back then... People only had small ice boxes (that were filled once a week by the ice delivery man). So when farmers had their farm animals processed, they would store the meat in the butcherie lockers—which were rented—and simply come and retrieve what they needed from their rented locker when they needed it.
The other half of the building was dedicated to salt-curing and a meat smoking facility. They used corncobs to smoke the meat!
Ok, we've got pictures of 2 of the 3 Scott family favorites: Spam and Dinty Moore Beef Stew. Just the fishsticks are missing. But Thom's nightmarish growing-up cuisine makes everything I ever ate sound like the Queen's fanciest best super-dinner, served every night. Wow, Thom!
Wow....cool back story....So are we correct in assuming that The Headcheese Butcher's Nephew, that staple bestseller of book groups across the nation, is based on your upbringing?
Want to support the IUOMA with a financial gift via PayPal?
The money will be used to keep the IUOMA-platform alive. Current donations keep platform online till 1-august-2025. If you want to donate to get IUOMA-publications into archives and museums please mention this with your donation. It will then be used to send some hardcopy books into museums and archives. You can order books yourself too at the IUOMA-Bookshop. That will sponsor the IUOMA as well.
IMPORTANT: please use the friends/family option with donation on Paypal. That makes transaction fee the lowest.
This IUOMA platform on NING has no advertisings, so the funding is completely depending on donationsby members. Access remains free for everybody off course
Bewaren
Bewaren
Bewaren
Bewaren
Bewaren
Bewaren
Bewaren
Bewaren
Bewaren
http://www.iuoma.org
IUOMA on Facebook
http://www.mail-art.de
http://www.mailart.be
Mail-Art on Wikipedia
Bookstore IUOMA
www.fluxus.org
Drawings Ruud Janssen
Mail Art Blog by Jayne
Fluxlist Europe
Privacy Revolution
fluxlist.blogspot.com/
TAM Rubberstamp Archive
MAIL-ART Projects
mail art addresses
Artistampworld
panmodern.com
MIMA-Italy
artistampmuseum
Papersizes Info
IUOMA Logo's
Mail Artists Index
Mailart Adressen
Maries Mailbox Blog
http://mailartarchive.com/
Mail-Interviews
http://www.crosses.net/
Ryosuke Cohen
http://heebeejeebeeland.blogspot.nl/
Your link here? Send me a message.
Added by Deb 4 Comments 3 Likes
Added by Bruno Cassaglia 0 Comments 1 Like
Added by Bruno Cassaglia 0 Comments 0 Likes
© 2024 Created by Ruud Janssen. Powered by
You need to be a member of International Union of Mail-Artists to add comments!
Join International Union of Mail-Artists