A ex-Chicago butcher makes a home in northern Michigan.
Sarah Nardi’s 2013 profile of the chef Brandon Baltzley is both sympathetic and sharp.
Who does chef-memoirist-addict Brandon Baltzley think he is?
Revisiting the 1976 drama Mado in light of the current release of Sautet’s Max et les Ferrailleurs (1971)
Brandon Baltzley’s new Crux collective hosts a second pop-up dinner, this one with a late-Roman theme, at Evanston’s Pensiero Ristorante on Monday.
A mobile garden, a stridentist space tamale truck, and more
Art-inspired cuisine, a pig roast, African flavors, and more.
Have you been standing in the rain outside of Mado’s perpetually sold-out monthly butchering demos? Here’s a cool video synopsis of one, chef Rob Levitt’s entry in the Who’s Your Butcher? contest, sponsored by Protein University (the same folks behind the itinerant Cochon 555 hootenenany). He’s up against 20 other entrants from across the globe. […]
In praise of anticuchos, grilled beef heart.
Farm tours, pop-up restaurants, butchering classes, and more.
Twelve restaurants featuring market fare
Reporting from the FamilyFarmed Expo
A panel on the benefits of whole-animal cooking.
A preview of the FamilyFarmed Expo, running Thursday through Saturday, with follow-up blog coverage to come.
Chris Turner, sous chef at Mado, makes art out of animal skulls.