Deer lord a party card game

Hi! I’m Dries, this is Dennis. Together we made a party game called DEER LORD! The game is perfect for a group of friends who like to manipulate, deceive and confuse each other.

The game consists out of 2 types of cards. The DUEL cards are fought between 2 players. But the core of the game lies with the cards that tell you to ‘do something’. The other players have to notice, but don’t be too obvious, or you’ll be caught- Like a deer in the headlights! One of the best strategies is acting totally random, so the other players don’t know if you’re ‘doing something’… or you’re just creating a diversion. Let’s play!

To begin, everyone draws 5 cards. Let’s see who’s playing. Bridget kicks off the game by challenging Ruth to a Duel. They both have to compete and prove ‘who can tell the most exciting story?’ Ruth is rrreally going for it. She’s even using props!

The other players agree she was the clear winner. Ruth places the card face-up on the table. She’ll get to use it later. But, there was something else going on. It’s Ellie’s turn now, and she reveals that she ‘did something’ during the last duel. A card told her to play roulette games free.

The others definitely remember seeing her do that just a minute ago. Ellie places the card face-up on the table. Looks like Charlotte is getting a call.

Bo finds it mighty suspicious that there was no ringtone and asks to see the phone. It wasn’t even turned on!? DEER LORD, Charlotte! You were definitely ‘doing something’. She was exposed, so Charlotte has to replace the ‘do something’ card.

As a reward for his keen observation, Bo gets to swap any card from his hand. Now Bridget is acting weird… Ruth accuses her of ‘doing something’ by yelling ‘DEER LORD!’ Naaah, it was all a diversion! As punishment for her false accusation, Ruth either draws a new card or, she may discard a face-up one instead. The game goes on until, finally, Ellie plays her last card. She has no more cards in her hand which makes her the winner!

Well played, Ellie, you deserve ALL the glory! …but that’s not all. Customize your game experience by adding one or more of the following 6 expansions. They really add some flavor to the game… BROADWAY Perform your heart out, conquer the spotlight.

GANGSTA Act tough, earn street cred. GEEK – Prove your superior intellect and pop culture knowledge. MEAN – Start fights, sabotage the game and roast your friends. FLIRTY – Make it all about seduction, temptation and attraction. ASYLUM – All the craziest cards put together will send youz flying over the cuckoo’s nest.

Matched Betting Example: Coral Sign Up Offer – 100% Risk Free Make Money from Home, Top Tier Betting

Ok, so, first of all, I’d like to welcome you to talk to you about in this video has been made to help you follow the instructions on this page. As for the first few offers may be difficult to understand, this offer will be using coral. We can go to Carl by clicking the button to the left of this video. You can see the new customer offer the top of the page. They offered 20 pounds in free bets when place 45 pound back with your own cash. So the first step would would be to fill out your details and complete the registration once you’ve done.

That you’ll also need to open an exchange account. If you don’t already have one you can use either markets or better. I personally use markets so once you create both your coral and exchange account you’ll need to deposit five pounds into Carl.

Now I’m not logged in, but they will be a deposit button somewhere on the homepage. You’Ll probably be around top you’ll also notice that by default the odds-on call are displayed in a fractional former which can see here. This is no you stores and won’t work if you try and put into calculator. So if you literally just goes to the top of the screen, you can select decimal. So once you’ve done all of this, you will need to find a close match between the back of the coral and the layout on the exchange.

You’Ll need to bear in mind the minimum backwards, for this offer our 1.5. If you place your qualifying bat below these odds, the free, that’s won’t be credited, so we just click on football will want to avoid the in play market of the odds moves too fast. If we scroll down a little bit you’ll see today’s four matches, we can see a game here between Western and Manchester City, the odds lunch of city hour or 1.7.

As you can see here, we want to compare these to the lay odds on the exchange. I’M going to use markets too much to see game is actually on the homepage of the minute. That’S because it’s the feature game of the day. So, if you click on to it, we can see the layouts are 1.76. If we now open, the calculator will want to select qualifier. The back stake for this offer is five pounds.

The back odds that i have found our 1.74 yours. It will probably be different i’ll put in 1.7 as the buckets and the layout. I have found our 1.76 at this point will need to import the delay commission if you chose to open a smart account nice to send for me i’ll, just import 2 %.

However, if you opened a bat, fair exchange account you’ll need to import five percent. If we scroll down and click calculate, we can see that the qualifying lost on this bit but will be 22 to pence. Qualifying loss will vary depending on the back cards under layout. You’Ll want to try and keep the qualifying loss below 25 points. At this point, you’ll also see that the lady liability will be three pounds and 72 pants. This is the amount you want to deposit into your exchange account in order to place to lay back once again the deposit, but annonce markets, or your exchange should be around the top of the page.

You now should have created your call account created your exchange. Account deposited five pounds and coral deposited the amount that the calculator shows at liability inferior exchange account and should be ready to place your qualifying back with the selection that you’ve children. In my example, I would go to Carl select much of the city. I put five pounds of the back steak and select place bet.

If you asked you to confirm the better make sure you do so, you don’t want to go to the calculator copy. The lace take go to the exchange and place of the lace. Take at the odds for you have found it quite place that and concern you have now completed the qualifying bat and you’re 45 pound free bets will be credited instantly and I ready to use whenever you have to do so. The five-pound three bats must be used within four days for free bets that you’ll want to use high odds in order to maximize your profit. Anything above four-point-oh is acceptable.

So if we go back to carole, i like to use horse-racing 43, that’s just because the odds are usually quite high. If we select a horse race it off here, plowboy is at 6.5. We can also use the better when only odds, because we only care about the house within so x. Concall are 6.6.

If we check the same horse on markets for the exchange we can see, it is our odds of seven. We want to select free back snr. The free back would be five pounds of our cards were 6.6, the lads were seven and the Commission is a two percent or five percent.

If you’re using that, you can see on this free, but we would make a three-pound 94 profit. We would need 24 pounds and sixpence in our exchange account in order to place the leg up. These numbers will vary depending on the odds.

Are you selected? So now we want to go to call select club. I you will see in your back slip a small dropdown menu that will allow you to select one of you. 45.3. That’S simply select it and then place. The bet.

You’Ll then want to place the lace. Take that the calculator has provided on the exchange, simply click place back and confirm you don’t want to repeat the free that process with the other 33. That’S you should profit around 16 pounds with this offer.

The Best No Deposit And Deposit Casino Welcome Bonuses To Earn Right Now

Players in search of a new mobile casino will be completely swamped by the sheer number of casinos vying for your custom. Promising the world with incredible bonuses, games and promotions. In this top 5 list, we take a look at the 5 best welcome bonuses you can find at the casinos right now.

mFortune

The word free usually comes with a lot of strings attached when it comes to casino promotions. However, players who head over to mFortune Casino can get £5 absolutely free, with a keep what you win promise. That means that whatever you win on the money, you get to keep, with zero wagering requirements to fulfil. Players who then stick around can make a first deposit up to £100 and receive a 100% deposit match, with that same keep what you win promise. Players can use all this newfound casino cash to play a diverse library of exclusive games and enjoy all the future mobile friendly casino bonuses which await them at mFortune.

Guts Casino

Guts Casino is easily one of the most packed casinos on the net, offering up games from every major slot developer and providing promotions throughout the week. They give players more than they could ever hope to get anywhere else. Guts Casino splits its welcome bonus across 4 starting deposits. The first deposit will give you a 100% deposit match up to £100 and 25 free spins on Starburst. The second deposit will give you 50% up to £50 and another 25 free spins on Starburst. Your third deposit offers you 25% up to £50 and yet another 25 free spins on Starburst. Finally, your fourth deposit gives you 200% up to £100 and, you guessed it, a final 25 free spins on Starburst. The best part about Guts is that when it says free spins, it really means free. So you get 100 spins with no wagering requirements attached to them, as well as a potential £300 bonus.

GoWin

GoWin Casino offers one of the largest depositing bonuses around, giving away up to £850 and 50 spins on Starburst, across your first 3 deposits. The best part is, that you can deposit from as low as £10 per deposit and still get that cash match, plus all your 50 spins from the first deposit. On the first deposit you get a 200% deposit much up to £100 in bonuses. The second deposit will net you a 100% deposit match up to £250 in bonuses. And finally, your third deposit will grant you a 50% deposit match up to £500 in bonuses. So if you want lots of bonus cash and 50 spins to enjoy on one of the most popular slots around, then GoWin is offering up a winning welcome bonus.

PocketWin

PocketWin is owned and operated by the same folks who brought you mFortune, so you can look forward to exactly the same quality of of bonuses that you’ve come to expect from such an excellent casino operator. PocketWin offers free spins instead of free cash, with 50 free spins in total, each valued at 10 pence per spin. That’s £5 worth of spins from the moment you sign up, and then you get the same 100% deposit match up to £100, so your money goes much further at PocketWin.

We hope this guide, which has been provided by Casinoslots has been helpful and thank you for reading. We’ll see you again next week.

Keno Betting

Learning the bets is the part of learning the rules of keno. There are various keno bets, including straight bets and way bets. These bets are the most elementary bets. Other bets provide players the option of selecting the size of wager, whether small or large. The various keno bets are explained below

Straight Bets: Straight bets allow players to select single keno numbers on which to wager. Players can select up to fifteen numbers in a single game, against which the house draws 20. A few online casinos allow wagering on as many as 40 numbers. The lowest allowable bet is $1.

Way Bets: Way bets are keno bets in which players wager on groups of numbers within the same keno game. Way bets are most complicated keno bets as players must pick assorted combinations of numbers from preferred numbers. But way bets do have an advantage that they have a greater opportunity of giving small, consistent wins.

Split Bets: The split keno bet is another bet where you can mark multiple groups of numbers within the same keno game. The groups of numbers selected are marked by a line or circle. Players who wager $2 on each group carry a $4 total bet.

Combination Bets & King Numbers: A combination keno bet involves combining various straight bets on one ticket in different styles. A king keno bet is simply a twist on the way bet. The difference between the two is that the king bet requires the player choose one or more of his selected numbers to be king numbers.

Learning how to play keno is the first step to enjoy the game. Always remember, keno is not about winning or losing, it is about having fun. The keno rules are very simple.

There are three general rules that should be kept in mind when playing online keno game.

1. The higher numbers of coins wagered means the higher payouts.

2. The more numbers you select, the less they will match.

3. Payouts depend not only on how many numbers match, but also on how many numbers are chosen to play.

Thanks for reading this article, I hope, you have learned something new. I really enjoy sharing my passion with you. Be sure to check other articles about games and casino. Stay tuned for new materials. Be responsive with your game and your money, Good luck, and don`t forget to have fun!

Some Useful Tips for Making Money from Blackjack

Blackjack has become a very popular game among the people because it is easy to play and requires less knowledge about casino gaming. You can reduce the house edge up to 1 percent if you employ some basic blackjack strategy. No other casino game offers that much low house edge.

No matter where you play on internet or on a land based casino you must know the rules of the game. There are many informative blackjack sites that present blackjack rules in details and comprehensive manner. There are many variations in blackjack gaming so it is quite impossible for one to remember all the rules of a particular game. Besides, some of these rules vary from house to house. But if you know the basics, you will be able to pick up other rules quite easily.

Stop running behind 21. The secret is beating the dealer that is you have to have a card total which is enough to beat the house. Congratulation if you get a natural blackjack, but remember that does not assure your win. If the house also gets a natural blackjack the game is then will be pushed further ahead. You must not play with your gut rather use your strategy to beat the house. Because strategy can win you games. It’s not wise to hit if your strategy says you to stand. Playing with gut may increase the house edge up to 6 percent.

Gaming environment is the main difference between the online blackjack and traditional land based blackjack. Some people feel that real land based black jack houses are very noisy and crow die and they can’t focus on their keep. Well if this is the case for you, then you should better switch on to playing online casino. There you can play in the comfort of your house and there will be no one to distract you from your game. Besides online black jack offers free games, so you can even earn money without losing any. Beginners are recommended to take part at these free games to enhance their real time gaming experience.

Thanks for reading this article, I hope, you have learned something new. I really enjoy sharing my passion with you. Be sure to check other articles about casino. Stay tuned for new materials. Be responsive with your game and your money, Good luck, and don`t forget to have fun!

TOP CHEF CONTESTANT EDWARD LEE AT BELLYQ

Okay, I admit–I’ve been on a Top Chef binge lately. Fortunately, my type of self-indulgence doesn’t lead to cirrhosis or chlamydia, so I leapt at an invitation to meet Top Chef and Iron Chef contestant Edward Lee at his private book signing at bellyQ. Guests at the event received complimentary Jefferson’s Reserve cocktails, a bottle of Red Boat Fish Sauce, and a signed copy of Lee’s cookbook, Smoke & Pickles. (“One part Southern soul, one part Asian spice, and one part New York attitude, Smoke & Pickles shares 130 recipes that mix the flavors and techniques of his Korean roots, his classical French training, and his Louisville, Kentucky home.”).

After a hideously long drive down a congested I-94, I arrive an hour late (a.k.a. just on time) but am warmly greeted by Lee’s publicist. She introduces me to Lee, who shakes my measly little journalist hand before resuming his conversation with other attendees. As I wait for my turn to chat with Lee, I wander off to taste some delectable bites.

The menu of southern, Asian-inspired hour de voires included:

  • Tamarind Glazed Strawberry Ham
  • Cornmeal Fried Oysters with Lettuce Wrap
  • Pork Crackling
  • White Pear Kimchi

Being particularly Southern and Asian, my taste buds expected a little more from the bites, which were decently tasty. As usual, I find myself in bellyQ’s back kitchen, where young, tattooed chefs carve away at the ham and assemble lettuces for the fried oysters. Behind-the-scenes is never glamorous (especially when you see vats of sauce and garnish in giant metal containers), but there’s something glorious about the backstage process. It’s a mad orchestra of plating and prepping, with chefs frying away and servers dumping leftovers into take-out boxes.

Because the kitchen openly faces the dining area, I’m able to observe a fascinating dichotomy: a well-dressed, mostly professional crowd sipping on classy cocktails versus a diverse band of artistic misfits cranking out delicious food. I discover that bellyQ servers and cooks, whose experience range from restaurant management to high-end dining, actually enjoy their job.

Which I find surprising since line chefs work notoriously hard and long hours. But as founder Bill Kim later tells me, you gotta love what you do, even if the perks are rare and lackluster. Kim tells me that he went directly to Kendall College after high school while his Korean friends followed the usual path to lawyerhood, doctorhood, and engineeringhood (“Asian parents,” we both acknowledge). Years of kitchen experience later (including Charlie Trotter’s and Le Lan), he’s opened a slew of Belly restaurants. Given his rising culinary stardom (and the accompanying asstight schedules), Kim acts more as a “businessman” than a chef nowadays, participating in media events and giving back to the community (aka fundraisers, hosting book signings, collaborating with other small businesses, etc). I ask him whether he’s ever modified his food for the American palette, and he replies that he gets “lots of shit” from people who say his menu isn’t traditional Korean. In fact, his menu is diversely Asian, with Korean kimchi, Chinese steamed buns (or bao), and Japanese edamame.

In addition to bonding over our heritage and love for food, Kim also imparts a bit of sage career advice. He tells me to pursue my passion, regardless of what friends, parents, or critics might say. But it’s also easy to give romantic career advice if you’re Bill Kim or Edward Lee–you’ve paid your dues and have sixteen medals on your shiny golden belt.

Despite their successes, I wonder–at what point does a chef become the Richard Blais who runs the gammit of celebrity shows, cookbook deals, and media tours?

The restaurant industry is fiercely Darwinian, and chefs who aren’t hustling will inevitably fall behind. Although I chatted only briefly with Ed, I can tell he’s burned out. Puffing on a cigarette after downing a shot of Bourbon, Lee looks like he could drink 20 more beers. In fact, with 18 more signings on his book tour, Lee tells me that he’s “always” stressed (though static photographs with zealous fans would never reveal that). But really, with his cornucopia of successes and the cultural expectations of Asian men, I don’t blame him.

In the meantime, I’m taking it easy, slowly sipping on my cocktail as the evening winds down.

SEAFOOD GRILLING AT THE CHOPPING BLOCK

I can be a total snob with it comes to home cooking. I’ve sauteed enough vegetables to know their wilting rates and sprouted enough grains/legumes to produce a lifetime of farts. Whenever my friends gloat over their puny stir fries and sweet potato hashes, I scoff with pretentious disdain while thinking in a British accent: Yes, but did you make truffled risotto and roasted bone marrow for dinner last night? Because III did.

Despite my occasional bouts of superiority, I’m not really a snob. I grew up eating and cooking with my parents and playing free online pokies, food and gambling has always played an integral part of my family and culture. My wonderful childhood was a culinary kaleidoscope of pickling radishes, kneading dumpling wrappers, and butchering animal bits for stock and roasts. And I believe that when it comes to cooking, the best tool is one’s palette and sense of smell. No, I can’t afford a Robot Coupe, and my knife skills are dangerously amateur, but I can tell you when that omelet is motherfucking ready.

So why did I sign up for a seafood grilling class at The Chopping Block when clearly, my intentions were to deride my fellow peers on their lack of culinary skill and expertise?

Because a) that’s not why I signed up;  b) if there’s one protein that I can reliably screw up, it’s seafood. I don’t know how many scallops and tilapia filets I’ve turned into solid rubber, and I once cooked a red snapper into literal smithereens; c) I hadn’t grilled for years and forgotten the scent of accidentally-singed eyebrows

Located in Lincoln Square and Merchandise Mart, the Chopping Block is “Chicago’s largest recreational cooking school and gourmet retail store,” offering “demonstration and hands-on cooking classes, as well as wine classes, private cooking parties and corporate team building events.” They’re like a Chicago-based Williams-Sonoma, except 10 times cooler. When I arrive at the Lincoln Square location, I follow the scent of burning charcoal to the outdoor patio, where class participants are munching on pre-dinner popcorn and booze (because contrary to popular belief, booze helps one chop and slice more accurately).

It’s an intimate crowd, and with the setting sun casting glorious rays over the patio deck, I feel invigorated and inspired. As I don my apron, I fiercely judge my competitors–I mean, classmates. Some cute guy and his mom, a daughter-mother pair from Oklahoma, a few couples, some pairs of friends. Our main instructor was Trevor Moore, who was aided by Melissa Novak. Although there were some hitches getting started (is there enough shrimp?!) and the occasional confusion as to who-chops-what (wait, did you mince that garlic?), the 3-hour class zoomed by, and by the end of our prepping and cooking, I was ravenous. And luckily, our menu did not disappoint:

  • Cedar-planked lemon salmon with bacon and watercress salad
  • Thai marinated and grilled shrimp and pineapple skewers with spicy peanut sauce
  • New Mexican grilled fish with grilled zucchini, red onion, and avocado salad

shrimp pineapple skewersDuring the class, I learned that:

Marinating is the key to life and love. Marinate everything.

  1. I love overly-charred vegetables. Something about the smoky taste rouses my cavewoman instincts.
  2. Although cedar planked salmon was delicious, the shrimp was the rockstar of the meal.
  3. Gas grills are nice and fancy, but they can’t replicate charcoal/wood-burning grills

Fresh produceNeedless to say, our meal was delicious, which surprised me given how many people didn’t know the fundamentals of cooking. Now, I’m not just saying that to be obnoxious, but some participants hadn’t stepped in the kitchen for years. Some couldn’t measure out a tablespoon of olive oil worth their life, and others were handling knives in ways that significantly elevated my blood pressure. Luckily, Chef Trevor and Melissa were incredibly helpful and knowledgeable about the ingredients and cooking products, and any mishaps were quickly resolved by their clever improvisations.

Which is more than I can say for me. It was admittedly frustrating for me to work in groups, as I impatiently watched people cut zucchini and onions into unwieldy, uneven chunks. But instead of walking away from the class like some egotistical bastard, I was filled with appreciation and humility. Not everyone knows how to cook, and even fewer know how to cook well. But that’s the whole point of these classes–to learn or refine basic techniques, to cook and converse with complete strangers, to drink five glasses of wine before dinner. For me in particular, I enjoyed talking to Trevor and Melissa about their burnout from the restaurant industry and their transition into a more instructor-like role. In other words, you get as much as you put in, regardless of your skill talent or interests.

YUM.

I grew up eating home-cooked meals at The Dinner Table (aka Place Where Everything Happens), but others may have eaten crappy microwaveables in front of the TV. But like everything else in life, just because you may have something better doesn’t mean you should prance around with (genuine) superiority. Although clocks seem to operate 3x faster nowadays, there’s a wholesome quality about homemade cooking that’s people back into the kitchen. And classes at The Chopping Block are helping to build that momentum, which ultimately is a great thing.

HAVE YOU GOT (RAW) MILK?

During my usual breakfast fix of Lucky Charms a few weeks ago, an unusual question popped into my mind as I absentmindedly gazed at my carton of Stonyfield organic milk. I was wondering what the hell ultra-pasteurization was when I thought: do people still consume raw milk? Like most Americans, I purchase and drink grocery-store milk, a substance probably not produced by those happy Guernsey cows freely grazing on the packaging. U.S. milk usually undergoes heavy processing during pasteurization and homogenization, processes designed to create a safe and palatable breakfast beverage. However, real-food proponents often opt for more “natural” versions, including grass-fed or “gently-pasteurized” brands. But what about raw milk, freshly squeezed from the precious udders of a hay-chewing cow? Can I purchase it legally in the U.S., and more importantly, would I die from salmonella if I drank it?

Raw milk proponents argue that in addition to killing off “good” bacteria, pasteurization destroys milk’s full nutritional value, claims which have been fervently refuted by the FDA. And since the US tends to illegalize anything remotely detrimental to the human body, only 28 states can sell raw milk, including Illinois. Even then, farmers must abide by stringent regulations, including no advertisement or marketing of their products. Another controversial aspect of raw milk (and whole milk in general) is its high fat content. For nearly 50 years now, the health profession has recommended skim or low-fat versions, although no substantial evidence exists suggesting that whole milk (or fat in general) causeshealth issues like diabetes.

Eager to learn more about raw milk, I decided to visit one of the few farms in Chicago that sells it: Barrington Natural Farms (BNF). Owned by Cliff McConville and Konda Dees, BNF is a small local farm that prides itself on organically-raised grass-fed beef, pasture-raised chicken and pork, raw milk, and free-range eggs. They don’t spray pesticides, herbicides, and synthetic fertilizers, nor do they use hormones, fungicides, or synthetic medicines (unless the animal’s life in danger).

I arrive at this green, organic oasis just in time to help Cliff with his evening chores. Part-time businessman and part-time farmer, Cliff is an unpretentious sort of guy with a warm laugh and affable disposition. An early sunset keeps introductions brief, and we head off to collect the chicken eggs before it gets too dark. We drive five minutes to a nearby plot of leased land, labeled by a crooked “Barrington Farms” sign. Cliff and I hop the fence and make way towards the chicken enclosure, a large coop enclosed by an electric barrier meant to deter coyotes and other predators. Smashed patties of cow manure, topped with freshly molted feathers, dot the land like fecal landmines, but the pasture smells remarkably fresh (a pleasant surprise as I’d prepared for an invisible wall of vomit-inducing stench).

Cliff practices rotational grazing by relocating his chickens to partitioned pasture areas, which reduces overgrazing and allows for easier nutrient control. However, the process is labor and time-intensive: he uses his truck to drag the coop across the pasture and must rearrange the electric barrier every time. The chickens, busy picking grubs and parasites from the manure, greet us with loud squawks, while the geese (meant to guard the chickens from aerial predators) glare at us from a distance.

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We climb onto the coop, where Cliff proceeds to fill his basket with little brown ovals of organic goodness. When he accidentally cracks one fragile egg and tosses it onto the ground, the chickens flock violently to consume the remains. I’m surprised by such carnivorous behavior, but Cliff informs me that egg-eating is actually fairly common.

After collecting the eggs, feeding the chickens, and pouring a bit of apple vinegar into their water (to help with digestion), we pay a quick visit to the cows. These majestic beasts wander slowly through the field, pausing only briefly to ensure I wasn’t a predator. One curious cow tentatively approaches me to sniff my hand before ambling off in search of fresh turf. Although some cattle are bred for meat, Cliff keeps his dairy cows (the Guernsey girls) for at least ten to twelve years.

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Our final stop is the pigs, who snort with excitement upon the prospect of receiving leftover milk. These spotted, stout Berkshire porkies are remarkably clean, unlike the feces-covered swine squealing in anguish on PETA propaganda. No, these pigs are well-fed and well-treated, and I can only imagine how succulent Wilbur tastes on an open spit. Curious about the “farm to table” movement, I ask Cliff whether restaurants actually buy pigs and cows from the farm. He replies that the seasonality and scale of his farm means he can’t readily supply restaurants with a constant supply of animal products. Although some chefs do purchase milk or pigs (including Zimmerman of Sepia), most of his customers are individual consumers, most of whom are very health-conscious. In fact, a sizable majority of his customers are Eastern Europeans who enjoy eating grass-fed meat and homemade kefir.

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Not that demand’s a problem. In addition to the growing interest in local organic food, the farm’s proximity to Chicago and high quality of farming means Cliff can command a high price for his products. Eggs are 50 cents apiece, and raw milk is ten bucks a gallon. Although Cliff eventually plans to expand BNF and work as a full-time farmer, he’s content with his operation for now. He tells me that many farms masquerade as “small, family farms” while raising thousands of chickens for retailers and restaurant empires (e.g. Rick Bayless). For Cliff, quantity comes second to quality, and he’s staunch on producing superior, nutrient-dense foods.

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Freshly collected eggs

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Ready for milking!

After returning to the farm with our eggs, we proceed to milk the five dairy cows, gathered expectantly by the gate’s door. Cliff tries to get the cows pregnant at least once a year to ensure a steady milk supply. Although the Guernsey gals naturally forage on grass and hay, Cliff supplements their diets with organic grain and alfalfa to boost their caloric intake, especially during the winter.

Milking is actually quite an elaborate process, involving pumps, machinery, and sanitation protocols. First, Cliff cleans the udders with a moist towel before dousing them with iodine to kill off remaining pathogens. He then attaches the milking apparatus, a system of tubes, teat cups, and pumps reminiscent of some futuristic prop off the set of Alien. The five cows know their milking order, but weary of a stranger’s presence, pause before entering the stall, eying me with a mix of suspicion and fear. But the allure of molasses-flavored grain quickly overrides any lingering trepidation, and they quickly trot into the barn for their daily treat. After Cliff finishes pumping the cows, he pours the product into a cooling tank, which filters and rapidly cools the milk to a safe temperature of 4°C-6°C.

The frothy, raw milk smells intensely sweet and appears quite yellow, as Guernsey milk contains an unusually high content of beta carotene (and more protein and cream in general). The taste resembles light cream, laced with a kind of sweet earthiness reminiscent of perfectly-ripe fruit. Combined with the buttery froth and silken smooth finish, the milk was nothing short of sublime.

Like many food movements, raw milk proponents may seem like petty extremists, the kind of health-nut hipsters you want to throw Chicken McNuggets at. But after visiting BNF and seeing the level of care that goes into raw milk (and organic farming in general), I think more people should try (and support) raw milk. Because it’s not the idyllic, happy farm fantasy that changed my mind—it’s those few, hard-working Midwesterners whose passion and honest ideals remind me that good food is natural food.

THE SPIRITUAL SIDE OF YOGA

A Healthy Autumn Dinner for the Soul

From pumpkin bread to stuffed turkey to gingerbread cookies, the period from Halloween to New Year’s always seems like a continuous marathon of gastro-gluttony. It’s when root vegetables begin popping up on restaurant menus, when vegetarians attempt (and fail) to imitate the glory of roasted bird, and when pies become the seventh food group. I always associate autumn with social meals, when people gather around a scenic open fire to share great food and wine. So naturally, I was quite thrilled when my friend Nancy Grabowsky invited me for a “healing” autumn dinner with her friends and family at Company.

As a yoga instructor and graduate of The Institute for Integrative Nutrition, Nancy integrates seasonal foods with superfoods, nutritious and purifying ingredients meant to energize the mind and body. Her culinary philosophy—“Let your Food be Your Medicine”— permeates both her cooking style and life attitude. Our vegetarian dinner menu consisted of:

  • Cauliflower mint petit brioche with rose and green grape reduction sauce
  • Fig & Kabucha Squash Soup with fine herbs and crispy chipotle kale
  • Golden beet, purple potato, and Jerusalem artichokes vertical torte with aged manchego cheese, caramelized red cabbage and chestnut puree
  • Arugula Salad, Purple Basil, Dandelion & fennel, salty blackberries, lemon balm and pomegranate dressing
  • Amaranth Pilaf with Hemp and Almond Sauce, fried plantain
  • Flourless date cake with a sage-kiwi glaze, dark chocolate mousse
  • Turkish Wedding drink (almond Milk with crushed pistachios and Rose water)

Now, I’ve indulged in enough food to forget about most of them, but I will always remember Nancy for her unique flavors and textures. Despite lacking formal training, her understanding of ingredients surpasses anything professional education could ever teach.The chipotle-infused, slightly-bitter crispy kale married perfectly with the velvety sweetness of the rose-laced soup. The crunchy, celery-like fennel, dressed in an acidic and sweet vinaigrette, left my tongue-buds tingling with virginal delight.

Fig and squash soup, crispy kale

The vertical torte, layers of salty manchego sandwiched between sweet potatoes and beets, hit my palette with so many textures and flavors that I barely breathed between bites, fork wobbling with euphoric joy. Even the red cabbage, bathed in the savoriness of Amish butter and rose extract, tasted sublime. Now I know I’m biased, but friendship can only enhance food so much, and I try to dote compliments in moderation. Nancy truly astounds with her creativity and an uncanny ability to cook mouthwatering dishes. How she can “mentally” create a recipe with such developed and harmonious flavors simply amazes me.

The fundamental hallmark of a great meal is pure, soul-drenched satisfaction. Are you full? Do you feel about yourself? Are you content with life? I usually don’t feel that way about most meals, but I left dinner that night with a profound sense of happiness. Watching Nancy carefully stir the pilaf, re-season the brioche, and top the date cake with mascarpone mousse made me realize that food doesn’t just taste good because of fresh ingredients; it tastes good because of the love that chefs pour into their creations. It tastes good because great conversation is the best garnish. It tastes good because it reminds you of home.