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Thursday, September 5,2013

Beef goes upscale

After decades honing mass-market appeal, the industry eyes artisanhood

By Greg Beato
At the Belcampo Meat Company in Larkspur, Calif., the primary merchandise is presented almost as fetishistically as the iPhones at an Apple store. Sirloin tip cutlets, whole rabbits, Chateaubriands, and a dozen or so other varieties of raw meat rest on white platters lined with brown butcher paper.
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Wednesday, July 3,2013

Squashing the stigma of eating bugs

By Greg Beato
By 2050, the U.N. predicts, our planet will be inhabited by 2 billion more humans. If income and body mass continue their current upward trends, those billions will be richer and fatter than we are. That means they’ll want meat, not grain. They’ll also want seconds. But will 2050’s concentrated agricultural feeding operations — much less its free-range heritage pig farms — be able to produce enough livestock to meet the demand?