Behold! It’s our first-ever Good Meat issue, now out in our partner stores, shops and restaurants. (Haven’t seen it yet? Perhaps you should sign up for a free trial subscription.) Inside you’ll find stories of top city chefs visiting their famous Virginia farmer to see their pork while it’s still technically a pig, a profile of the storied steakhouse that is Keens in Herald Square, an interview with Jonathan Safran Foer on how pastured pork is like smoking light cigarettes, and much more on our city’s approach to proteins. It’s required reading, we believe, for anyone in Manhattan who eats meat.
