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Snout to Tail
Aired March 26, 2012
It might look like a high-end restaurant trend, but dig deeper and you’ll see that the movement toward in-house butchery, dishes featuring offal and housemade charceuterie echoes the way our grandparents ate – and reflects a growing commitment to quality over quantity in the culinary industry.
Catherine Neville
Commentator
Catherine Neville is currently the publisher and editor of FEAST Magazine. In 1999, Neville co-founded Sauce Magazine and oversaw its evolution for a decade. Neville serves as a judge for the James Beard Foundation’s restaurant and journalism awards. She sits on the advisory board for L’Ecole Culinaire, a professional culinary school in St. Louis, and is a member of the Association of Food Journalists, American Society of Magazine Editors and the National Association of Press Women.
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