The New York Times – Travel:
Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers are looking for.
Category: Butchers and Butchering
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The New York Butcher Offering Smoked Meats and Support for Ukraine
The New York Times – Travel:
The East Village Meat Market has prepared kielbasa, stuffed cabbage and more comforts of Eastern Europe for over 50 years.
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What Does the End of Beef Mean for Our Sense of Self?
The New York Times – T Magazine:
When it comes to America’s legacy of Manifest Destiny, there’s perhaps no meal more symbolic than a bleeding steak. So who are we now that we’re consuming less red meat?