My job requires me to visit a bunch of different spots. It also makes it necessary for me to research and learn about various travel destinations, trendy hotels, food must-haves and more, which makes my daily routine exciting and never the same. For the November 2011 issue of Food & Wine we were doing a piece on Cutting-Edge Butcher Shops, where brilliant F&W Restaurant Editor Kate Krader delved into the world of traditional butcher shops and how they are expanding to do more than just chop meat. I am not the type of person that spends a lot of time hanging out in butcher shops, but I found this a really exciting opportunity to learn more about the practice. While most of the six shops from around the nation we featured had images in book, there were still a few more that needed researched. This included The Cannibal in Kip’s Bay, which houses more than 350 kinds of beer and offers counter seating at night, which is a front-row ticket to the freshest cuts and meals around.
