Former Xpress food writer Hanna Raskin is living in the northwest and writing about Southern butcher shops — including Asheville’s own Chop Shop Butchery. In the article, “Southern Butchers Have Serious Chops,” she profiles five different “charcuterie-and-chop shops that are doing for sustainably raised meat what farmers’ markets have done for locally grown produce.”
From the article:
“Asheville’s first whole-animal butchery draws a steady crowd of rubbernecking locavores. Animals are broken down be-hind a glass wall, an ongoing exhibition that owner Josh Wright says nudges eaters to think about the genesis of their dinner. ‘A lot of folks are used to Styrofoam trays covered with cellophane,’ he says. ‘Our philosophy is to bring transparency to meat.’ Housed in a retrofitted 1920s brick apartment building, the Chop Shop also includes an on-site smokehouse, where butchers cure everything from sausages and charcuterie to turkeys and chicken wings.”
In the latest Garden & Gun, Southern-food authority, John T. Edge, writes about the White Duck Taco Shop, Curate and Rocky’s Hot Chicken Shack. The Admiral is featured in a big way, too, with a gorgeous photo spread of food, former chef Drew Maykuth and current chef Elliott Moss. On stands now.
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