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Anna Borgman

Anna Borgman

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The Science of Aging Meat

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The Science of Aging Meat

There is a phenomenon that frequently occurs in the world of gastronomy in which food that was once considered lowly, crude, or simple is transformed into the prized fare of the rich and well-heeled. What was once referred to as "peasant" food often finds itself, many centuries later, on the tasting...
Anna Borgman Nov 10, 2022
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5 Organs You Should Save From Deer

Cooking Techniques

5 Organs You Should Save From Deer

If you are a hunter who lives by the ethos that you should try a new cut of meat every time you kill a deer, it could be easy to quickly run out of ideas. Ribs, shanks, necks, and brisket are all delicious additions to the typical quarters and backstraps, but at some point, you’ll have to start...
Anna Borgman Nov 8, 2022
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Gut Microbes 101

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Gut Microbes 101

In our understanding of evolution, we like to believe that humans are the end-all, be-all of a system that has slowly inched toward perfection for millions of years. We are the pinnacle of intelligence, independence, dominance, and control over ourselves and nature. From shapeless amoeba in a...
Anna Borgman Oct 11, 2022
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How to Make Homemade Sausage Casings

Cooking Techniques

How to Make Homemade Sausage Casings

On a frigid morning in January a couple of years ago, I pulled into my friend Eduardo Garcia's driveway to find a trailer with three mildly feral sheep huddling in the back. Eduardo asked me to help him slaughter and butcher the sheep he and his wife, Becca, were raising. We planned to cut their...
Anna Borgman Aug 10, 2022
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