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Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.






Caribou Sausage No.1
Caribou Sausage No.1 Category Sausage Recipes 
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Ingredients And Procedures

15 lb Caribou

5 lb Pork; fresh

3 oz Water

1 oz Pepper; black

3/4 oz Ginger; ground

1 1/4 oz Nutmeg; ground

1/2 oz Allspice; ground

1/2 oz Coriander; ground

2 oz Paprika

2 ts Garlic powder

10 oz Salt

1 tb Liquid smoke; opt'l

Sausage casings Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling.

 
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