I MUST LEARN THE WAY OF THE FRENCH!
This article almost brought me to tears; the pride I felt for my heritage (Germanic) and my profession (Butcher.)
“You didn’t buy it directly from a butcher?” Erika finally asked.
“Well, no, but I ordered it from one of the finest cafés in town.”
She grimaced. “When you eat Mett, you don’t want there to be a middleman.”
“Among tradesmen, the butcher held a place of honor. Meat, the most prized of foods, is also the most difficult to handle.”
Read more: http://www.smithsonianmag.com/arts-culture/For-German-Butchers-a-Wurst-Case-Scenario.html#ixzz1nLNHIDCB
“Acceptance into the guild was the medieval equivalent of becoming a made man.”
Read more: http://www.smithsonianmag.com/arts-culture/For-German-Butchers-a-Wurst-Case-Scenario.html#ixzz1nLNZ2CY1
Nice piece by the New York Times on the Short North, my home: http://www.nytimes.com/2012/08/08/realestate/commercial/in-columbus-ohio-the-short-north-arts-belt-is-thriving.html?_r=1&smid=tw-share
Interesting video by former students of Michael Pollan http://cironline.org/reports/hidden-costs-hamburgers-3701
Important stuff on putting drugs into animals. Did you know that 80% of the antibiotics used in the US are for pigs? Factory farming must be stopped. It is destroying our world. http://bittman.blogs.nytimes.com/2012/07/13/dear-f-d-a-stop-drugging-animals/
Great piece in the New Yorker about the ban on supersized sodas in New York City: http://www.newyorker.com/talk/financial/2012/08/13/120813ta_talk_surowiecki