Photo: Maude/Gwen chef Curtis Stone (Clay Larsen)
Meat carvers, fishmongers and herbivorous butchers
From this Episode:
Bring back the butcher shop
When you think of the quintessential meat market, what comes to mind? A mom-and-pop corner store of butchers wielding sharp knives and cleavers, with ham hocks and sausage...
Beef, it's what's for dinner
Remember the Beef, It's What's for Dinner marketing campaign? After Robert Mitchum died, Sam Elliott's equally smoky voice took over as the voice of the campaign.
The herbivorous butcher
Vegan butchery sounds like an oxymoron, we know. But in Minneapolis, siblings Kale and Aubry Walch are all about it. They're selling meatless ribs, beer brats, Cuban pork...
The vegetable butcher
Before you can "eat your vegetables," you must first know how to slice 'em and dice 'em. Cara Mangini was one of the first vegetable butchers at New York's Italian food...
Bringin' home the bacon
At the Santa Monica Farmers' Market this week, Hatchett Hall chef Brian Dunsmoor waxes poetic about pork chops and producer Oliver Woolley gives us some insight into how...
Find squab, rabbit and chicken at LA Fresh Poultry
At the top of the show, we introduced you to a half a dozen chefs working to bring back the old-fashioned artisanal meat market. But what about the mom-and-pops that have...