During the last few weeks of April, I was working on a couple of end-of-semester projects for class. To help clarify my thinking, I really needed to sketch out how the various pieces of the project ...

As the head butcher at Parts & Labor, George Marsh chops up about six pigs a week. Some of the cuts become pork chops served at Woodberry Kitchen; some become bacon for Artifact Coffee. But others — ...

Get wellness tips, workout trends, healthy eating, and more delivered right to your inbox with our Be Well newsletter. I’m smelling a trend here, guys. Philly.com tipped us off earlier this month ...

Or, if you prefer, “the Carrot Top of meat products.” “A euphoric textural playground.” “A cornmeal porridge infused with rich, piggy goodness.” Author and food writer Amy Strauss has no shortage of ...