Tubed Meat and You

So you don’t feel like wandering out and paying three bucks to read my Kindling piece, eh? Here’s a profile of Nate Anda — the meat wunderkind behind the Red Apron Butchery here in Washington — that you can read for free! (But seriously, go buy a copy of Kindling later, you cheapskate.) Nate’s opening up a storefront in Penn Quarter in the near future, and it’s going to be everything a carnivore could ever ask for.

[On another note: this is the first post I've written for DCist since I left the editor's chair last November. I got a hug in the comments. Warm fuzzies and stuff.]

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