Edacious - Food Talk For Gluttons

Chutney Work. How does a gentleman from Yorkshire who works in marketing for Dance Place in Washington, DC end up making and selling chutney? Like so many food journeys, this one is long and meandering but ultimately full of lessons, challenges, and great rewards. Meet David Hopper of Chutney Ferret Industries, my guest for Episode 57. David grew up in Britain way before English cuisine was coming into its own. Lots of beef. Lots of bland. Lots of brown sauce. Thankfully his gran was a stellar cook, creating gorgeous legs of lamb and pork with crackling skin. A very good thing. Why aren't there more butcher shops selling pork with the skin on here in America? I'm thinking that's something that needs to be remedied! We need suet too. Because you can't make good Christmas puddings without it! Speaking of Christmas puddings, what exactly are they? Another quintessentially British item, a sweet concoction of fruits, nuts, flour, breadcrumbs, eggs, suet, beer, rum, brandy, and spices steamed together slowly for fo