We believe in all the stories that we tell, but for whatever reason a few sometimes rise above the rest.
Pennsylvania produces some of the best beef in the country and two twentysomethings from New Jersey have found an ethical and efficient way to move that meat from the mainland onto our urban island.
When the two young cofounders of this literal farm-to-plate start-up set out to build a business, they knew the key to connecting chefs to farmers of sustainable beef had to be the slaughterhouse.
We’re putting the finishing touches on our annual Eat Drink Local edition. It’s moving along, but won’t be ready until we have a cover, and that’s where we need your help.