If you enjoy thought provoking discussions about food – the good, bad, and the ugly – but haven’t been reading The Atlantic’s Food section of late, take a gander. I was impressed in particular with their inviting James McWilliams to respond to those who have criticized his recent New York Times Op-Ed, in which he [...]
From the category archives:
I created the concept of Artisan Meat and evaluate, rate, and create professional tasting notes for individual farms, ranches, and butcher teams. Some call me the Robert Parker of Meat, others Beef Geek. 
