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Feature

100 Pounds of Leftovers
A meat-and-potatoes guy tries to save money by buying an entire side of beef. (By Jason Krause)
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Feature

Our Favorite Butchers
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.
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Nagging Question

How Do They Get the Omega-3 in the Eggs?
It’s all about diet. (By Jason Horn)
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Feature

I'll Pay You to Kill My Steer
Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them? (By Jason Krause)
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Feature

Meat at Your Door
Bypass the supermarket and buy it direct. (By Lessley Anderson)
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Feature

Get to Know Bison
Your questions answered. (By Roxanne Webber)
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Feature

The Year in Food 2007
Vegansexuals, tainted dog food, greenwashing, and more.
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The Ten

Your Meat Is Green
Tips for responsible carnivores. (By Roxanne Webber)
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Feature

His Knife Has Got Your Back
Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)
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Feature

Worth the Search
Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions? (By Heather Shouse)
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Feature

Mapping the Mustache
CHOW’s milk taste test. (By Lessley Anderson)
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The Ten

Tasty Kosher Products
Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)
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The Juice

BYO Whiners
With corkage fees, it’s a battle between diners and restaurateurs. (By Jordan Mackay)
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Feature

Won't Work for Food
Horror stories of the country’s largest member-owned cooperative grocery store. (By Diane Mehta)
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The Ten

Great Grilling and Barbecue Cookbooks
Ten inspiring tomes to help you get your grill on. (By Roxanne Webber)
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