Nearly 80,000 people descended on a farm in Manchester, Tenn., last weekend for Bonnaroo, a four-day music festival headlined by 1990s jam band Phish and rock star Bruce Springsteen. Because most of the attendees camped on the 700-acre site -- and individual tickets started at a whopping $225 -- most festival goers opted to forgo food from pricey vendors and rough it.
By noon each day campsites were filled with empty PBR cans, half-empty industrial-sized jars of generic peanut butter and remnants of canned beans warmed over propane ranges. A few industrious music lovers, however, weren't going to let a lack of gas or electricity keep them from eating well.
More photos, bison chili, pork chops and Rotel after the jump.
An Oregonian staffer tries her hand at making cheese. First comes a mozzarella class where she has mixed results, but an attempt at making chevre at home boosts her confidence and readies her for more cheesemaking accomplishments.
I realize that it is now January 3rd, which might be too late to be writing about all those lucky New Year foods. However, I've really been enjoying reading about all the things that people prepared for themselves to ensure an auspicious New Year and thought I might share a couple that I particularly liked with you all.
The video you see above is from Chris and Michelle, who decided to make pork chops and sauerkraut to commemorate their New Year (an Italian tradition). They also made some delicious-looking mashed potatoes and homemade applesauce (I love it when people make their own applesauce, as it is just so easy and so much better than the stuff that comes out of the jar). The sauerkraut song that they used as background music is also totally infectious.
Over at the Perfect Pantry, Lydia posted a recipe from Arlo, one of her readers, for Boullets, which is a New Year's meatball soup, traditional to Arlo's Cree and Metis roots. It consists of a large pot of meatballs (the size depends entirely on you) in a broth. The post explains that there is no definitive recipe for this dish, that it changes depending on who is making it. It was always made in large quantities for the New Year, so that every visitor who stopped by could be welcomed and fed.
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