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So I didn't have time to craft artful lies and evasions even if I'd wanted to.

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I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, ...more

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For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears,...more

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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

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In another telling anomaly of the meat-grinding business, many of the larger slaughterhouses will sell their product only to grinders who agree to not...more