Animal Products / Cattle

On the artisanal nature of butchery (or more than you ever wanted to know about the natural history of cuts of beef)

Our online travels today offer us juxtapositions as unexpected (and as oddly fruitful) as any physical safari to the heart of Africa or other continent. Today, for example, we can be reading software-mogul-turned philanthropist Bill Gates on the brave-new-world of laboratory grown meat (‘How food scientists are reinventing meat — and how it can benefit … Continue reading