March-April 2012: The Good Meat Issue
A few words from editor Gabrielle Langholtz.
March/April 2011: Issue No. 16
Sausage-Maker Scott Bridi Found the Cure for the Common Career
Growing up in an Italian family in Bensonhurst, Brooklyn, he always felt “the spirit of charcuterie.” But eight years ago he was working at a desk job in publishing.
Across the East River, M. Wells is a Bestiary
It’s not in Manhattan, but this tiny Long Island City restaurant is just across the Midtown Tunnel and would be worth a trip for the meat-lover even if it were on the very tip of Long Island.
Bullshot: The Rise and Fall of the Beef-Broth Cocktail
A brief history of the improbable combination.
Going Hog Wild in Yorkville
This little piggy went to the Hungarian Meat Market.
Jonathan Safran Foer on Meat as Fashion
The literary luminary explains the relationship between pastured poultry and light cigarettes and why policy can’t accomplish what meatless lunches can.
Fergus Henderson, the Reluctant Rock Star
Despite a modest demeanor and a London address, he might be New York’s most influential cook.
Ottoman(elli) Empire
After 60 years on Bleecker, these butchering brothers still cut everything but corners.
Free Range Weekend
Chefs from Five Points, Cookshop and Hundred Acres visit the pastures where their pigs live—and the slaughterhouse where they die.
Grazin’ Angus is Going Against the Grain
An exec-turned-farmer raises some of the city’s best beef.
How an Upstart Upstate Butcher Shop Sparked the Modern Meatcutting Movement
Fleisher’s carnivore knowledge.
Billy the Kid: Not Wanted Dead or Alive
Goat dairies have a glut of baby boys—and need you to help eat them.
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