Word: meat
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What led you from delicate French cuisine to meat? I have been fascinated by butchers ever since I moved to New York. I grew up in Austin, Texas, and we didn't have these old-school butcher shops; my meat was wrapped up in cellophane, and that was it. When I moved to New York and discovered these old shops, I was fascinated by the skills these men had - they were born and raised learning how to use these knives. And I so envied that - that deep comfort level they had with their craft.(See nine kid foods to avoid...
What surprised you about working with meat? When I started trying to learn, I thought the way most people do about the butcher - a savage man with a big cleaver. But what I very quickly discovered is that it is actually a much more delicate process and that taking a 150-lb. chuck shoulder and then breaking it down into short ribs and sausage meat is a long set of little steps. I love that 90% of butchering is done with the 1-in. tip of your 5-in. boning knife. There is a road map in every piece...
...does this act of knowing our food help us? People have been getting more and more into the provenance of their food, their meat, their produce, their honey, that sense of being responsible for this entire journey your food takes to get to your plate. When Michael Pollan published The Ominvore's Dilemma, that just put into words things that many people have been thinking for decades. It is important for people to really see and understand what they are putting into their bodies, because of the dangers we know about industrial farming, because of the frugality of using entire...
Totally aside from any political or social implications, the fact is that grass-pasture-raised meat just tastes better. The pork is porkier; the beef is beefier. The more aware we are of what the implication is of our eating habits, the healthier we are going...
...southern hemisphere, Japan aims to cull 985 whales for scientific purposes, according to a Reuters report. Though their boats are emblazoned with the word "Research," much of their catch ends up on the plates of Japanese consumers, not in labs. Japan's ICR says that the income from whale-meat sales funds scientific research and that international law mandates that it not waste the meat...