Not every barbecue cookbook will tell you how to butcher an entire animal, but "New School Barbecue" by Evan LeRoy of LeRoy and Lewis Barbecue and Paula Forbes of Texas Monthly will.
Jaya dropped a thought in the Ravenous Slack: "I feel like there's a piece on the rise of the tuna tostada." It started a conversation that illustrates why it's important to have writers everywhere.
I remember feeling like, "Okay, now I don't feel this guilt or like I'm trapped in this place now. I can make these decisions that I want to make without anything holding me back."
"We’re the folks actually doing the work, and we’re the ones that should be making the decisions, and that is just totally ignored in this fucking hellscape of media where everyone wants to maximize profit and do what’s easiest."
