Clik here to view.
SF: 4505 Meats
Unfortunately, I didn’t end up finding time during my trip to San Francisco to do a butchery shoot with Ryan Farr as I’d hoped to do after meeting him at Cochon 555 in the spring. I did manage to...
View ArticleClik here to view.
SF: Boccalone’s Nduja
While in San Francisco, I always try to swing by Boccalone in the Ferry Building. A couple years back, Chris Cosentino, the offal-loving chef of Incanto, opened up this Italian charcuterie shop...
View ArticleClik here to view.
Self-Promotion: Butchery in AM New York
Butchery Alert: This morning AM New York, one of the local free dailies bought one of my photos from this spring’s From Pig to Pork event at Fleisher’s. The story is a travel feature on trips to...
View ArticleClik here to view.
Analog Montreal: Charcuterie Hongroise
If you’ve been following Analog UltraClay, you may have already seen some of the recent photos I posted from Charcuterie Hongroise. While walking up St Laurent toward Schwartz’s on my last day in...
View ArticleClik here to view.
In the Kitchen: The best way to render lard at home
The star of my Christmas haul this year has to be the meat grinder Tammi bought for me. After I read about the Alfa MC5 on Michael Ruhlman’s holiday gift guide, it immediately made it to the top of my...
View ArticleClik here to view.
Hong Kong: Gage Street
Walking through Central Hong Kong, it was easy to forget that I was 8,000 miles from home. There were skyscrapers and office buildings this way, hi-rise condos that way, Westerners abounded and...
View ArticleClik here to view.
Butchery: Fleisher’s Brooklyn is open for business
Fleisher’s, the butchering mecca that inspired so much of the whole animal cooking that we’ve seen in the last few years has come to Brooklyn. The new shop is located in Park Slope on 5th Avenue off...
View ArticleClik here to view.
Food/Work: Ryan Farr at the Astor Center
Ryan Farr is no stranger to the blog. I met the San Francisco butcher and chef at last year’s Cochon 555, where, among other things, he deboned a pig’s head and stuffed it with shoulder meat. Then, on...
View ArticleClik here to view.
Introducing Food/Work
Food/Work – Images by clay williams Happy New Year, folks. 2011 was packed with experiences and opportunities that I hope to build on for years to come. To begin, I’m launching a new photo project that...
View ArticleClik here to view.
Self-Promotion: How To Knead, Top and Toss it
The How to… series presented by Edible Brooklyn and the Brooklyn Brewery has returned this year and I’ve been out shooting it. Back in February, “How to Slice it” brought meat mavens together to learn...
View Article
