The Magazine: Spring 2011
Aftertaste:
My Meaty Memento Mori
Some kitchen collectors focus on broad categories, like toasters or Fiestaware. I prefer something more specific: vintage recipe booklets with the word “meat” in the title.
Produced from the 1930s through the 1960s by the National Live Stock and Meat…
Back of the House:
Fatty ’Cue
Zak Pelaccio comes back to Brooklyn.
Op-Edible:
Billy the Kid
Not Wanted Dead or Alive: Goat dairies have a glut of baby boys—and need you to help eat them.
Foodshed:
Grazin’ Angus
An exec-turned-farmer raises some of the state’s best beef.
Tastemakers:
Carnivore Knowledge
How an upstart upstate butcher shop sparked the modern meatcutting movement.
Artisans:
The Piggery
Two unlikely farmers craft world-class charcuterie for conscientious carnivores.
Indigenous Industry:
Kelso of Brooklyn
One Man Brews for Two Boroughs.
Modern Traditions:
Not So Cut and Dried
Chefs seek a cure to the Health Department’s charcuterie crackdown.
Locavore Pour:
Eenie, Meaty, Mighty, Merlot
Long Island has a wine for every meaty mouthful in town.
BOOKlyn:
Mastering the Art of Mexican Cooking
A Park Slope chef from Mexico City has penned a Latin answer to the Julia Child classic.
Melting Pot:
The Greeks Moved, The Church Festival Stayed
An annual celebration of spanakopita, moussaka, baklava and spit-roasted lamb.
The Brooklyn Fridge:
Jonathan Safran Foer
On meat as fashion, how pastured poultry is like light cigarettes, and why policy can’t accomplish what meatless lunches can.
Notable Edibles:
When Knitters Eat Dinner
A knitting shop with more than one kind of chops.
Notable Edibles:
The Meatcrowave
How one man smuggled in the latest kitchen technology from Japan.
Notable Edibles:
The Cure for the Common Career
A Bensonhurst native makes his own charcuterie.
Notable Edibles:
Across the East River, a Bestiary
M. Wells may sit in Long Island City, but this shiny diner is worth the trip from anywhere in Brooklyn.
Notable Edibles:
Farm to Fido
Evermore Pet Food makes sure your dog is fed as well as you are.
Notable Edibles:
One Polish Butcher Shop, Under New Ownership
Greenpoint gets a gastro-grocer and craft-beer retailer called Eastern District.
Letter From The Editor
With apologies to Jonathan Safran Foer (whom I loved interviewing) Edible Brooklyn’s first all-meat issue is dedicated to former vegetarians. I’m not being flip, and I didn’t mean to say “lapsed.” Editing this issue upheld my impression that just about…