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Twenty years ago, it didn’t even occur to most of us to inquire about the origins of our food. To whit, when I was researching and writing BBQ USA (Workman, 2002), pit masters couldn’t wait to talk about their barbecue techniques—the pit, the wood, the rubs and sauces, their unflagging patience. But curiously (in hindsight), no one discussed where the meat came from. Read More…
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