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Conferencing with the meat elite (and some NKOTB) | The NC Triad's altweekly
by Eric Ginsburg Pointing to a wrinkle in the armpit of the pork shoulder, Tyler Cook explained to his dozen or so butchery trainees where to cut. Standing at the front of the room with what looked like chainmail on under his white apron and a holster with four butcher’s knives at his left hip, …