Food Matters: Artisan Meat for All

As we foresaw in our 2010 food trend predictions, CSAs aren't just for produce anymore. Take the Artisan Meat Share in Charleston: run by Craig Deihl of Cypress, the operation distributes quarterly shares of house-cured and -smoked meats to about 100 members. Customers get to enjoy fresh product at home, and the restaurant raises revenue and reduces waste. You can read more about Artisan Meat Share here. (And check out

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News Feed: March 12

sheet-pans Eating by breathing. [Boston Herald] Would you eat horse? [Slash] How about raccoon? [Atlantic]

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On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores

Bobby Hellen We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods: Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin Lamb Neck Salad with Banyuls and Caramelized Yogurt Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver Lamb Roulade with Lemon Zest and Parsley Pork Ribs with Salt and Pepper Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée From the

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