Good Food
Meat carvers, fishmongers and herbivorous butchers
This week, we are all about the butcher shop. We visit LA’s newest artisanal meat and seafood markets — Cape Providence, Gwen and The Cannibal — and the more established Belcampo and LA Fresh Poultry. Then it's off to The Herbivorous Butcher in the Heartland and "The Vegetable Butcher," a.k.a. Cara Mangini, in New York. Plus, Jonathan Gold dines at The Cannibal and we learn how the hogs at Peads and Barnetts are raised.
By Evan Kleiman • • 58m ListenPhoto: Maude/Gwen chef Curtis Stone (Clay Larsen)
In this episode
7 storiesBring 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 links hanging from the ceiling? Most consumers buy their meat and seafood from supermarkets these days.
Read the story9 minBeef, 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.
Read the story1 minThe 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 and even chicken at a shop they opened last year called The Herbivorous Butcher .
Read the story10 minThe 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 emporium Eataly. Her aim is to put produce at the center of the American plate with a chop here and a mince there.
Read the story14 minBringin' 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 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 .
Read the story12 minFind 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 been open for decades?
Read the story2 minJonathan Gold dines at The Cannibal
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 .
Read the story7 min
