My dad, he was a construction worker. He was a butcher. He was a deep sea fisherman.
I really appreciate the many neighbourhoods of Berkeley. There is still the butcher, the baker and the candlestick maker. And it has the University of California, which is the greatest gift, to my mind, to be close to it. It keeps the place alive.
The building in the Bronx where I grew up was filled with mostly Holocaust survivors. My two best friends' parents both survived the camps. Everyone in my grandparents' building had tattoos. I'd go shopping with my grandparents, and the butcher, the baker, everybody in the whole neighborhood had tattoos.
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
My dad's an artist, and my grandfather paints - he's not a painter; my grandfather's a butcher - but he does a lot of crafts, stained glass, painting, that stuff. There is art in our family, and I was an art major in college along with being a theater major.
Yes, I've often been threatened by hunters, by horsemeat butchers, and seal murderers... I am still alive!
A good butcher is important to have. It's like a shrink.
When I was a kid, I was always drawing things. I'd get butcher paper or grocery bags and draw on them.
I followed this one pig with number '05049,' all the way up until the end and to what products it's made of. And in these years, I met all kinds people like, for instance, farmers and butchers, which seems logical. But I also met aluminum mold makers, ammunition producers and all kinds of people.
Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two individual racks than a giant round crown (and yes, you definitely want to brine the meat).
