Not there yet

We were bringing a little preschool friend out to our house for the afternoon. She was a town kid and about every three miles, she’d ask, “Are we ALMOST there?” Turns out 12 miles is a really long way when there’s the anticipation of a playdate. But I get it. I like...

‘Making it’ as a meat cutter

“All of my mom’s prayers have been answered,” says Thomas Tangaro. He’s just steps from the meat case he proudly restocks each morning when he gets in at 5 a.m. I was on a bit of a working vacation when I dropped in mid-morning, the 36-year Foodland meat manager...

Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend...

Every number has a story: -2.26

You might say it’s an even number, divisible by 2. But what relevance can we find in -2.26, a negative carried out to two decimal places? You’d never guess it unless you just read the article, but that’s the estimated “own-price elasticity” of the Certified Angus...

Nice to Meat Ya: Bruce Longo

People ask Bruce Longo all the time, “How did you get from selling wheel chairs for a living, to reporting the price of a PISMO?” OK, that won’t make sense for a few lines here, but stay with me. These days, Bruce has a lot to do with the price of a PISMO and...

Five star beef drives demand

While traveling, either out of spontaneity or lack of planning I often find myself at the mercy of my smartphone and online searching abilities to find a place to eat. Luckily there are websites like Trip Advisor specifically made to help find quality restaurants, and...