Florida resident Edwin Hammond Meredith’s love of animals began with a childhood experience of ranching and horse breeding. Edwin Hammond Meredith continues to raise horses, ferrets, and rescue dogs at his home.
Some dog owners opt to feed their pets a raw diet, composed of large portions of unprocessed meat, bones, fresh produce, and some dairy products. The diet was first proposed in the 1940s by championship dog breeder Juliette de Bairacli. In the 1990s, an Australian veterinarian, Ian Billinghurst, widely promoted the diet in his book, Give Your Dog a Bone. In addition to a reliance on meats, the raw diet also eliminates grains, a common staple in commercial dog food. Proponents claim that the diet is healthier for dogs and easier for them to digest. However, uncooked meat may contain dangerous bacteria that can make a dog fatally ill—especially dogs raised on commercial food. The risk of illness can be mitigated through dog-safe disinfection methods.
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Key Largo-based athlete and trophy driver Edwin Hammond Meredith turned a childhood interest into a profession by enrolling in culinary school. To this end, Edwin Hammond Meredith traveled to Asia to work alongside experienced chefs and learn traditional Japanese cooking techniques. Mushimono, drawing its name from "musu," the Japanese word for steam, can be prepared in a small bowl or in a large steaming pot. Steamers may also be made of bamboo or other types of wood. Steaming produces healthy, light-tasting foods that are often soaked in sake, a Japanese rice wine. The most well-known mushimono dish, chawanmushi, has a soup-like consistency. Eggs and soup stock make the base of the dish. Mushimono techniques can also be used to bake breads, including spongy mushi-pan, which can be made in sweet or savory varieties. An outdoor enthusiast based in the Florida Keys, Edwin Hammond Meredith maintains a successful career as chef. A culinary enthusiast, Edwin Hammond Meredith enjoys trying out recipes of South Florida and the Caribbean. One of the most popular seafood ingredients of the region is conch, which can be served fried as a fritter or fragrant chowder. Creating conch chowder involves combining spices such as bay leaves, thyme, and allspice with a variety of vegetables such as onions, bell peppers, and celery. These are mixed in a stock pot along with the heat provided by jalapenos and cayenne pepper. Clam juice and bacon can be used to add complexity to the broth before the integration of chopped conch meat. Finishing touches to the chowder include parsley and lime juice, which adds just the right touch of acidity to a soup that is both hearty and healthy, and perfect for a festive occasion near the beach.An outdoor enthusiast based in the Florida Keys, Edwin Hammond Meredith maintains a successful career as chef. A culinary enthusiast, Edwin Hammond Meredith enjoys trying out recipes of South Florida and the Caribbean. One of the most popular seafood ingredients of the region is conch, which can be served fried as a fritter or fragrant chowder. Creating conch chowder involves combining spices such as bay leaves, thyme, and allspice with a variety of vegetables such as onions, bell peppers, and celery. These are mixed in a stock pot along with the heat provided by jalapenos and cayenne pepper. Clam juice and bacon can be used to add complexity to the broth before the integration of chopped conch meat. Finishing touches to the chowder include parsley and lime juice, which adds just the right touch of acidity to a soup that is both hearty and healthy, and perfect for a festive occasion near the beach. |
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