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Photo: Maude/Gwen chef Curtis Stone (Clay Larsen)

Bring back the butcher shop 9 MIN, 21 SEC

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 links hanging from the ceiling? Most consumers buy their meat and seafood from supermarkets these days. But a small vocal group of chefs and restaurateurs, including Curtis Stone (Gwen), Michael Cimarusti (Cape Seafood & Provisions), Christian Pappanicholas (The Cannibal) and Anya Fernald (Belcampo), are championing the butcher shop of old. Hear the full discussions we had with them about the matter on the Good Food blog.

Music: "A Shot in the Dark (Cowboy Music)"

Beef, it's what's for dinner 1 MIN, 20 SEC

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. We didn't want to miss the opportunity to re-air Elliott's 1999 radio spot since it touches on so many great and different ways to prepare beef, from Mongolian Beef and Beef Bourguignon to chicken fried steak and Irish beef stew.

The herbivorous butcher 10 MIN, 5 SEC

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 and even chicken at a shop they opened last year called The Herbivorous Butcher. The vegan butchers tell us they've got plans to open a store on the West Coast soon, so stay tuned.

Music: "Don't Wanna Fight" by Alabama Shakes

The vegetable butcher 14 MIN, 16 SEC

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 emporium Eataly. Her aim is to put produce at the center of the American plate with a chop here and a mince there. Mangini is the founder of Little Eater and has a new book The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini.

Bringin' home the bacon 12 MIN, 29 SEC

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 he raises his hogs outside San Diego at Peads and Barnetts. If you're a lover of bacon, country ham and heritage breeds, you won't want to miss this market report.

Music: "Fried Neckbones and Some Homefries" by Willie Bobo

Find squab, rabbit and chicken at LA Fresh Poultry 1 MIN, 49 SEC

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 been open for decades? Our very own Pete Bloomberg drove over to LA's Koreatown to visit a popular halal meat shop, LA Fresh Poultry, that has been selling squab, rabbit and poultry since the 1980s.

Music: "Fried Neckbones and Some Homefries" by Willie Bobo

Jonathan Gold dines at The Cannibal 7 MIN, 6 SEC

Remember The Cannibal? The restaurant that opened in July with a butcher shop attached to it? Turns out that's where our favorite food critic, Jonathan Gold, is eating his fill this week. Hear what's on his plate and get more restaurant recommendations from Jonathan on the Good Food blog.

Music: "Fire and Brimstone" by Trombone Shorty and "All That Meat And No Potatoes" by Fats Waller

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