The article explores the decline of traditional neighborhood butchers due to the rise of supermarkets, while highlighting the revival of butchery through classes offered by experts like Rob Levitt. Learning butchery not only connects individuals with their food sources but also encourages sustainable practices by utilizing every part of the animal. Levitt's journey in the butchery world emphasizes the importance of local sourcing, diversifying consumers' palates, and appreciating underutilized cuts of meat, fostering a new generation's culinary interest in whole-animal butchery.
Learning how to hunt made me want to learn more about butchery, realizing that understanding the entire animal is crucial to appreciating our food.
Rob Levitt, the city's top butcher, emphasizes a shift towards quality and sustainability, highlighting a revival of culinary interest in traditional butchery practices.
Classes like those offered by Levitt appeal not just to hunters but to anyone eager to connect more deeply with their food and its source.
Levitt and his wife, through their local sourcing and whole-animal butchery, aim to provide markets for underappreciated butchers' cuts, long overlooked by mainstream consumers.
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