Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn’t mean it’s not without its challenges — still. Top local butchers talk about how the industry has changed and if this trend is here to stay.
Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.
In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.
A vegetarian and a vegan open a butcher shop…Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher’s Grass-Fed Organic Meats and authors of The Butcher’s Guide to Well-Raised Meat.