Category: Meat

  • Blood, Guts and Dinner

    The New York Times – Travel:

    Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers are looking for.

  • Beyond Meat Is Struggling, and the Plant-Based Meat Industry Worries

    The New York Times – Business:

    A few years ago, business was booming. That growth has slowed, with some wondering if the number of consumers has reached its limit.