More details have been trickling out about the store, to be called "The Butcher & Larder" and located in Noble Square. As of Sunday, the pair who made Mado a nationally-recognized destination for meat cookery had left, and the new shop is scheduled to be open by Thanksgiving. more ›

(Ed. Note: This post contains photographs that some readers may consider graphic. However, given the interest in snout-to-tail dining, as well as the educational subject of this post's content, it is our opinion that the photographs are essential component to the story. - C. Sudo) more ›

Much has been written here and elsewhere about how mado chef Rob Levitt uses every inch of the pigs, lambs and other meat he orders from his vendors.Levitt has said on many occasions that he considers it a near-sacred pact to use all the meat, as well as an economically sensible decision. His butchering skills are talked about almost as much as his cooking. more ›

Looks like we aren't the only ones diving into podcasting. Our pals at Serious Eats have an interview with Stephanie Izard posted where she offers more details on the Drunken Goat (she wants to offer tripe and lots of charcuterie), breaks bad on facebook ("543 friend requests?"), and talks about her recent trip to Madrid. more ›