Jimmy Carbone

Why do we love brisket so? After the collagen, developed by all that muscular stress, is dissolved during cooking, you get an extremely juicy, extremely flavorful piece of beef.

Beer seems to be moving the same way wine did 20 years ago: Lots of new entrants, the emergence of "beer geekery"... and the growing popularity of monster, high-alcohol beers.

We ought to eat as much meat as possible, without the self-conscious pride of defying the nanny-statist health nuts or sanctimonious cow-huggers. It should be our daily bread.