CONTENTS
april 2023 / VOLUME 236 / ISSUE 4
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Departments
Steven Brake (left), S&N Enterprises, LLC, and Mike Levengood, Perdue Farms
FEATURED CONTENT
PLANT-BASED FOODS REPORT


Creekstone Farms Cure Camp in New Orleans
Two-day workshop brings together about two dozen chefs to sharpen their skills in butchery, curing, dry and wet aging, sausage making, and more — with the ultimate goal of preserving the multigenerational knowledge that underlies the crafts of butchery and curing meats.







