Come with me on a magical journey of meat.
There are a lot of things to love about this video. Founder, Josh Ozersky referring to this as a "global festival celebrating eating things with paren...
What happens when you put 38 chefs, hundreds of carnivores and thousands of pounds of meat on an island? It becomes Meatopia -- a glorious city of mea...
HuffPost Food doesn't typically do a lot of pre-event coverage, but we had to make an exception for this video for Meatopia 2012, happening Saturday, ...
First, we saw this tweet: Then, we debated for several minutes whether we wanted to click or not. Eater was right -- we didn't ask for a naked ...
Josh Ozersky is not a timid man when it comes to food. The meat enthusiast has surely eaten a lot of mammals in his time. But even Ozersky has an Achi...
Let me tell you about my cast-iron pan. I bought it when I was at a Waldbaum’s in Jersey City, on a rainy night, for the cost of what then amounted ...
The first thing you need to know about Slavoj Zizek, the world’s most influential philosopher who is still alive, is that he is crazy. You can’t u...
Foodies active in the Twitterverse were amused, one recent night, to find myself and Andrew Knowlton, the restaurant editor of Bon Appetit, separately...
I love Top Chef. I will watch it every Wednesday. The 29 cheftestants in the new season, if they’re like the ones in every other season, will be div...
In his weekly food column for TIME, Josh Ozersky writes about "The Gastronomic Case Against Eating Baby Animals." The self-professed meat lover and fo...
The sudden, but not unexpected, and not unhoped-for news hit New York City last week that Sam Sifton, the unpredictable critic for the New York Times,...
Bay Area restaurants are not trying to re-invent the grilled-cheese wheel. Rather, they seek to create a new-age sandwich; embarking on culinary endeavors that make our mouths water and our hearts, for lack of a better term, melt.
Saturday morning, it looked like Meatopia would be hellish. With the heat index in Manhattan soaring into the triple digits, the prospect of massive m...
Meatopia, the self-proclaimed "Woodstock of Edible Animals" is coming to Pier 5 in Brooklyn Bridge Park on July 23 at 5:30PM (you can buy tickets here...
I just learned the word carnist. It means me. Giving special names to nearly universal attributes is a tactic used by people seeking to undercut the "...
Last week was Burger Week at Eater.com and "hamburgerologist" Josh Ozersky penned a three-part series on "The Story of the Hamburger." Part I: The ...
There have been a lot of weird things for sale on Craigslist over the years. But a $3,000 dinner reservation? Admittedly, the rezzie is actually a Won...
I like Michael Lomonaco, of Porterhouse New York, a lot. Who doesn't? But when he told me we were doing surf and turf, I hesitated. I never liked the ...
We all know Angelo Sosa from Top Chef, but before he went down that perilous path I had eaten, and appreciated, his food at Yumcha. So when he started...
UPDATE: The New York Times explores ramps fever, both among chefs and consumers, and questions if the green is getting overharvested. “I think we’...
