The Meat Hook
Why Is Brooklyn Barbecue Taking Over the World?
Brooklyn BBQ is spreading to every corner of the world—Colombia, Spain, Panama, Sweden, England, and Japan—looking like it came straight out of Williamsburg. But why aren't these countries taking cues from Texas or Kansas City?
How-To: Make Lard Biscuits With Cara Nicoletti
A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we've ever tasted north of the Mason-Dixon line.
What Happens to Our Meat When Butchering Stops Being Cool?
I'm a fourth generation butcher, and I've watched the craft quickly transform into the hippest job in the culinary world. But I'm worried that its popularization has watered down the purpose of small craft butcher shops.
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