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All in meat
In one swift, deft motion, Michelle Angell uses a mud-crusted cowboy boot to turn over a milk crate full of overripe Hass avocados.
At roughly 200 pounds, the spotted Berkshire hog is rotund, marbled, and ready for harvest.
The season was turning cold—freezing—when Chef Tim Veatch and his beloved companion, Jeriel Sydney, arrived at a rural farmhouse in Parma, Italy, in pursuit of pork.
When I come knocking, the sleeves of his clean chef’s coat are rolled way up, showing off a mix of tattoos and beef.
