Sublime

The Chief’s quarters on board a sub are known as the Goat Locker, said to date back to the days when livestock were carried on board and when one particular goat became the mascot on the US sub New York

The Swedish heavyweight bodybuilder Andreas Cahling, winner of the highly coveted Mr. Europe and Mr. Universe titles, is an exclusive frugivore. He eats neither meat nor dairy products, and not even grains or vegetables! Yet his body is every bit as strong and his health as robust as his carnivorous competitors, who consume many pounds of meat, doz

What of the butchers’ slang today? Is it as meaty as it clearly once was? The answer seems to be a partial yes: a typical day of lugging around freezing meat and breaking down animal carcasses is bound to produce some raw vocabulary. But if the language is sometimes rough, the skills are not. Butchery is an exact science, requiring the anatomical k

When I want meat, I make a call, or I give my sous-chef, my butcher, or my charcutier a look and they make the call. On the other end of the line, my version of Rocco, Al Neary, or Lucca Brazzi either does the job himself or calls somebody else who gets the thing done. Sooner or later, somewhere – whether in the Midwest, or upstate New York, or on