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Cartoon by Trevor Hoey. For more: http://nyr.kr/YrXrD1
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In this week’s Food Issue, Mimi Sheraton remembers the European sausage and salami she’s loved, and seeks similar specimens in the US: http://nyr.kr/TfEfKk
Here, meet Cesare Casella, the executive chef at Salumeria Rosi, on the Upper WestSide. At his restaurant, Casella cooks sausage and conjures up closely guarded formulas for gourmet cured meats. Watch the video to see how sausage is made at his restaurant, and find out why so many people are so obsessed with his luscious links.(Source: newyorker.com)
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Dana Goodyear on Paul Rozin’s Study, “Is Meat Male?”: http://nyr.kr/JmJMY4
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In this week’s New Yorker Out Loud podcast, Michael Specter talks about the moral, health, and environmental reasons to grow meat in labs. Would you eat in-vitro meat?
