I love when The New York Times goes Little House, especially in an I-thought-I-hated-these-books-but-look-how-cool-this-part-is way. “Little House in the Hood” is a rather interesting story from the NYT Magazine — a cooking column, actually — that references Little House in the Big Woods‘ butchering, ultimately drawing comparisons to today’s back-to-basics food trends in contemporary Brooklyn. And a big shout-out to Barbara Walker, author of the Little House Cookbook.
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Delightful article. So nice to see an anti-Little House person be converted. I always wondered, “How much meat could there possibly be on a pig’s tail?” Thanks for sharing!