As Phife Dawg said "Head for the border, go get a taco".

It is old news but Tacos Tecalitlan is a worthwhile stop when you are in Bellingham.  This taco truck on Guide Meridian gives you enough reason to choose the Aldergrove port of entry.  At $1.25 a taco the value is amazing, and with a variety that includes beef, pork, chicken, pork stomach, deep fried pork, cheek and beef tongue it is a must stop when you are hunting down cheese at Costco in the states.

The tacos kick ass on the burritos and the horchata isn't always available but these prices put our food trucks to shame.   The hot sauce is spicy and tasty and the shells are fried with a nice crisp edge just the way I prefer them to be done.

Go follow Phife Dawgs words.

Taco Tecalitlan
5309 Guide Meridian
Bellingham, WA


'Tis the season to be givin', and o'er at Slop Press, we have our eyes on more than a few lumps of coal. If you're stuck with the holiday shopping, or a hellish Secret Santa conundrum that you just can't solve, here's a few gift ideas from our stable of contributors.

Check out the Slop Press gift guide here.


Not much shocks me anymore, so I was duly impressed by nature when I rocked into my local Whole Foods and saw these bad boys:

What the actual fuck? I've never heard of them before either. They’re pretty spidery and creepy up close, but they smell wonderful. They’re basically a lemon with no juice. I did some research and this is what I found:

"Buddha's hand is a fruit of the citron variety that has a thick peel and only a small amount of acidic flesh (if any), is juiceless and sometimes seedless. Buddha's hand fruit is very fragrant and is used predominantly by the Chinese and Japanese for perfuming rooms and personal items, such as clothing. The fruit may be given as a religious offering in Buddhist temples."

I did buy one, not because I wanted to eat it particularly, but because I thought it would make an outstanding prop that me and the girls could have hours of lowbrow fun with. And when you’re right, you’re right. For your viewing pleasure, a photo essay starring Carri Ann:

What can you do with a Buddha Hand? Anything! Everything! You have to ask??!! It’s so many things!

It’s a beauty pageant crown!

It’s the star on top of your Christmas Tree!

It’s an fashionable oversize ring!

A deformed hand!


A dish scrubber!

White girl dreads!

A potted plant for the office!

A jewelry holder!

A genital wart!

A comb!

A royal family fascinator!

And it’s not just what, but who!!!!!!!!!!

Carmen Miranda!

Bart Simpson’s Hair!

A giant undersea creature that eats boats!

A googly-eyed octopus!

An undersea anemone!

WHEW! Right?

Alas, I wanted this to go on forever, but we had to get back to work, and also, just like a regular lemon, mine is going bad. What am I going to do with it? I’m drying it. It’s going to be used as rind in one of my many holiday baking experiments. Stay tuned.





Trader Joes is one of my favourite places in Bellingham.  For those who don't know let me introduce you to your new favourite place.   

Trader Joes is a relatively small grocery store but they are the kings of co packing.  From what it looks like to me, they source out their favourite products, and then get these processing plants to produce a similar product for their brand.  The store's shelves are packed with packaged products including the best selection of nuts and trail mixes, amazing chocolate covered things (edamame, sunflower seeds, cookies and tons more), and tons of great frozen foods.   They have a great booze selection where you can get a bottle of wine for about 4 bucks.  

It is easy to run up a hundred dollars so beware.




We got to meet John through a Sea Choice meeting held by the David Suzuki Foundation.  John is an awesome man, who is also a commercial tuna and salmon fisherman.  He obviously is a wealth of knowledge and has created some video showcasing how to fillet you fish and the best way to freeze your fish.  His salmon preservation video is awesome because it combines three common freezing techniques used in industry.

  • Plate Freezing - Putting the salmon on a cookie sheet is similar to how a plate freezer works.  The metal will conduct the cold much better than just putting the salmon in the freezer.
  • Sea Glaze and Block Frozen - The salt water in the bag acts as a sea water glaze which will help protect the fish from freezer burn and oxidation.  It also is similar to how fish can be block frozen.


Got you bird yet?  If not consider this.  Get your bird from our friends over at Mo Meats.  They are ethical (for every five birds sold they are giving one away to the food bank), and they offer an amazing product.  Mo Meats sources their product from Two Rivers Specialty Meats.  For those of you who haven't heard of the name, Two Rivers provide food to many of your favourite restaurants and their fine product is free of antibiotics, chemical feed and hormones.  

If that is not enough, they deliver (in Vancouver and North Vancouver).  So you don't have to transport your 15 lbs bird on the bus like I did for Thanksgiving.

Plus free Rub N Thug





I call people chicken a lot, it's a term of endearment, but rarely received that way. I think a former boyfriend and I used to call each other chicken, but I'll be damned if I can remember which one. And Stella only likes chicken-flavoured food, so I call her The Chicken Cat. There's a lot of chicken going on in my house.

But as I've mentioned before, I don't like eating chicken. It's taste is sorta meh to me. But I've come around to the idea that the problem is not chicken itself, but how it's been prepared. Most chicken dishes are designed to void the bird of as much flavour as possible. I say no more! I say DOWN WITH BLAND CHICKEN! I can feel y'all are SO with me.

On the heels of the tumeric incident, and because my friend Robin brought me back some gorgeous dark yellow tumeric from India, I thought I would try this delicious looking thing:

Djej Besla - Chicken and Onion Tagine but totally not made in a Tagine (because what kind of asshole has a Tagine)

chicken pieces, breasts, thighs, drumsticks, about 4
3-4 cloves garlic, mashed and chopped roughly
1 tsp cumin seeds
1/2 tsp paprika
1/2 tsp turmeric
3 1/2 tbsp extra virgin olive oil
1/2 tsp crushed saffron threads
2 yellow onions, cut into wedges
1/2 onion, sliced crossways, seeds removed
1/2 cup chopped, pitted green olives
1/4 cup finely chopped cilantro
salt and pepper to taste
cooked white rice for serving

Make a spice paste by using the flat side of a knife to chop and mash the garlic cloves. Place in a mortar and pestle and grind together with 1 tsp sea salt. Transfer to a bowl and add in cumin, paprika, and turmeric. Stir in 3 tbsp oil and add chicken pieces, toss until evenly coated. Cover bowl with plastic wrap and marinate in the fridge for 4 hours.

Heat about 1 tbsp of oil in a dutch oven or tagine (if you're an asshole) over medium-high heat. Brown the chicken in batches if necessary, remove from heat.

Add saffron and onion to pot, season with salt and pepper and cook, stirring occasionally, until soft, about 15 minutes.

Return chicken to pot along with lemon slices and 1/2 cup of water, bring to a boil; reduce heat to medium-low and cook covered, until chicken is cooked through, about 40 minutes.

Remove from heat and scatter olives and cilantro over chicken and serve on rice.

Hell to the Yum:

Stella knows her chicken because she would not shut the fuck up yowling around the stove and turning around and around in circles until I gave her some. She doesn't give a shit about spices, she ate her chicken in great hunks while purring the entire time. It's the little things, even for cats.

Is even better the next day, so refrigerate overnight and reheat for an even tastier dinner. Winner winner, chicken dinner.