Monday, December 13, 2010

Ode to the Local Butcher Tradition

Hey all,

Sorry I haven't posted in awhile. Its been a BUSY couple of weeks since Thanksgiving. I have a lot of recipes up my sleeve, that I will hopefully get to posting within the next couple of weeks. But for now I wanted to share a quick link. Apparently Rob Levitt, formally of Mado, is opening a butcher shop here in Chicago.

Most of you are probably thinking, "So what? This is a vegetarian blog, Dana. Why are you posting about THIS?" Well, I do eat meat if I think its from a sustainable source, and most often that source is from a farmer at the Green City Market. But, there is a new (old?) trend in the culinary world where reputable chefs and butchers are opening old school butcher shops. You know, like the kind you see in old movies, where the butcher gets in a whole cow and you can take your pick between all kinds of cuts of meat. Instead of the giant grocery stores who took over the meat market where your only cut choices are shrink wrapped steak or shrink wrapped ground beef.

Apparently people are finally starting to raise their eyebrows at the fact that all of our meat processing takes place behind closed doors. Now a demand for these kinds of neighborhood shops are growing louder. Maybe this will also create a larger demand for local sustainable meat. Rob Levitt claims his meat will be humanely raised and now we'll have the chance to ask him face to face. What do you think about the growing popularity of local butcher shops?

1 comment:

  1. Dana - you're so funny. I can't wait to try all of your recipes. I enjoy reading your blog so much. I can't believe I'm sitting next to you. It's like you're FAMOUS.

    Keep not eating bacon. Thanks for the book.