Butchers are sexy?
We're happy to report that our butcher doesn't dress like this.
A few weeks ago there was an article in the New York Times about the reemergence of boutique butchers throughout the country, a concept that began to fade away in the 1960s. In addition to a growing desire for high quantity meat from small producers that is sweeping the country, it mentioned the concept of young popular butchers using “Twitter and blogs to organize cutting demonstrations that sometimes feature cocktails and sausages”. I found this fascinating and exciting because it is yet another indicator to me that not only are we at a tipping point in the way we produce food, but also in people’s desire to be close to their food and participate in it becoming food, even if they live in the most urban environments.
http://www.nytimes.com/2009/07/08/dining/08butch.html
Tags: Article
