When San Francisco chef Nate Appleman opens his third restaurant in November, the Italian eatery will include space for butchering whole animals. That’s partly because Appleman, co-owner of the regional Italian restaurants A16 and SPQR, is known for menu specialties derived from his use of a whole pig and three or four whole lambs in a typical week. Soon, he plans to start buying whole cows. As food prices escalate sharply and persistently, Appleman has realized huge cost ...
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