Emerging Trend : Butchery

Attention Mixologists : over infused and complicated cocktails are out; please just pour me a drink with fresh, high quality ingredients.

After a few years of hearing nothing but "mixology" this and "$25 cocktail" that... Butchery is stepping out as the new hip culinary craft.

Because I simply can't word it better than this, The New York Times' Kim Severson wrote, "With their swinging scabbards, muscled forearms, and constant proximity to flesh, butcher's have the raw, emotional appeal of an indie rock band. They turn death into life, in the form of a really good skirt steak".

What's next? ...Butcher Groupies?

Time published an article last week by Josh Ozersky (James Beard Award winning food writer) entitled "Behind the Home-Butchering Craze" in which he wrote, "Americans are taking a DIY approach to meat. It's part home economics, part politics and certainly at least part fad. But it's changing the way many Americans approach meat, chop by succulent chop."

Classes are popping up everywhere (The Meat Hook, Fleisher's, Taylor's Market) and people are learning about this apparent long lost art form..pretty cool.