(article, Culinate staff)
Culinate contributor Giovanna Zivny recently pointed us toward the Atlantic's new meat column, written by Tom Mylan, a Brooklyn-based artisanal butcher. The mag's online Food Channel describes Mylan's butcher shop, The Meat Hook, as being "at the vanguard of the movement to promote locally sourced, responsibly raised meat." And maybe bring back old-fashioned, know-your-butcher shopping, too.