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…
Zak Pelaccio comes back to Brooklyn.
Not Wanted Dead or Alive: Goat dairies have a glut of baby boys—and need you to help eat them.
An exec-turned-farmer raises some of the state’s best beef.
How an upstart upstate butcher shop sparked the modern meatcutting movement.
Two unlikely farmers craft world-class charcuterie for conscientious carnivores.
One Man Brews for Two Boroughs.
Chefs seek a cure to the Health Department’s charcuterie crackdown.
Long Island has a wine for every meaty mouthful in town.
A Park Slope chef from Mexico City has penned a Latin answer to the Julia Child classic.
An annual celebration of spanakopita, moussaka, baklava and spit-roasted lamb.
On meat as fashion, how pastured poultry is like light cigarettes, and why policy can’t accomplish what meatless lunches can.
A knitting shop with more than one kind of chops.
How one man smuggled in the latest kitchen technology from Japan.
A Bensonhurst native makes his own charcuterie.
M. Wells may sit in Long Island City, but this shiny diner is worth the trip from anywhere in Brooklyn.
Evermore Pet Food makes sure your dog is fed as well as you are.
Greenpoint gets a gastro-grocer and craft-beer retailer called Eastern District.
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…