Cobleskill. meat
By Julia Reischel on Wednesday, Aug. 4, 2010 - 4:15 pm
NPR had a great story about Cobleskill's how-to-be-a-butcher "meat lab" yesterday, in which it asked several of the participants why they forked over $3000 to slice flesh for a month. The answers are awesome:
Fred Beckman, who's worked in Manhattan's... Read more
