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Paul Drowns
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Green Walnuts?
5 Replies

Started this discussion. Last reply by Mike Jun 21, 2009.


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Paul Drowns updated their profile
Oct 6, 2010
Paul Drowns's photo was featured

Salade de Saucisse by Paul Drowns

I claim the "Marco Polo" exemption for the olive oil, tellicherry pepper, and wine vinegar. Everything else came from distances ranging from 5 feet to a little over 2.5 miles.It's important to use tomatoes with their hearts still beating;)
Aug 8, 2010
Paul Drowns was featured
Aug 5, 2010
Paul Drowns replied to Jason's discussion raw jersey butter
"You can by Dickson's (Brooks, ME) cultured butter made from raw Jersey cream at the Belfast Coop. You can also look for cows! I have access to raw Jersey milk for $2 a gallon and churn my own from time to time. That opens up the possibility for…"
Feb 24, 2010
Paul Drowns and Deborah Chadbourne are now friends
Feb 9, 2010
Brad Bowman commented on Paul Drowns's blog post A November and a January Pig
"Thanks, Paul. I used the cheese cloth method and it kept them together. I think my trotters were a bit too big in the end for the result I wanted. I'll try again next year. By all means, email me at"
Feb 9, 2010
Paul Drowns commented on Paul Drowns's blog post A November and a January Pig
"Hi Brad, Slit the trotters and wrap them tightly in cheesecloth during the braise. The problem isn't so much their falling apart as their curling up. Crumbs, crunchy, crispy... all those "c" words invoke delightful images! Thanks for…"
Feb 9, 2010
Brad Bowman commented on Paul Drowns's blog post A November and a January Pig
"I am defrosting some trotters right now and was planning something similar. Rather than a bechamel, I was going to coat them in a breading after the braise and brown them in the oven, in a it's-not-really Saint Menehould kind of way. Do you…"
Feb 5, 2010

Profile Information

Where in Maine do you live and eat?
What issues are you or your group interested or expert in?
farmland protection, organics, food justice, farm to school, school gardens, home gardens, community gardens, hunger and local foods access, farm to restaurant, farmers' markets, GM-free seeds and genetics, other, health and nutrition
Are you a food producer? If so, what types of food do you produce?
vegetables, cheese and dairy, grains and bakery, specialty/fancy foods, eggs, meats
If you produce foods of some sort, please choose one of the following:
I produce foods only for my own and my family's consumption
Other info about Me (please mention any food, fishing, agriculture, or community groups you are affiliated with):
I teach traditional cookery and practice an "Eat globally, buy locally" diet.
Website (if any):

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Paul Drowns's Blog

A November and a January Pig

My new blog about raising two Tamworth pigs (and falling in love with one of them), is all about connections to the table. They ate as I do, locally, seasonally, and well. Neither of them had a lick of corn or soy, and I discovered that pigs do love acorns. You can read the post at

Posted on January 29, 2010 at 1:54pm — 5 Comments

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At 6:34pm on March 21, 2010, Connie Otero said…
Hi Paul, I just dug up my carrots yesterday. They are so sweet and crunchy. I'll be making Coconut Carrot soup and Carrot Custard. I'm looking forward to your notes on the virtue of using fresh eggs. I've been using duck eggs this winter. The richness of the yolks made quiches, custards, and omelettes taste creamier. I'm growing a little of everything - tomatoes, onions, sweet bell peppers, leeks, carrots, beets, mesclun the herbs. Look forward to reading your blog. Thanks for adding me to your friends list.
At 8:57am on May 20, 2008, Katie Hoffmann said…
Hi Paul,
I'm on the Maine Schoolsite Health Promotion Conference planning committee, and we're looking for someone to conduct a session at this year's conference on healthy eating with Maine foods. The date is Tuesday, June 24 and it's at Sugarloaf. The focus would be recipes for personal or home use. The session runs from 11:20-12:35. If this is something you might be interested in, I'd be happy to provide any additional information. If you're not interested, would you be able to suggest someone else? Thanks for your consideration. I look forward to hearing from you.
Katie Hoffmann
At 9:33pm on March 4, 2008, David Buchanan said…
Hi Paul, yeah, I'm ready for spring too, but I'm making the most of the snow while I can.
At 12:47pm on March 4, 2008, Eben said…
Thanks! Nice lookin salad you have there...

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