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Butcher Shop

December 23, 2012 | By Caitlin Keller
With Christmas right around the corner and online shopping orders at a close, Angelenos looking to pick up last-minute holiday gifts can find a selection of food gifts made in L.A. at an unexpected place - the neighborhood butcher. Lindy and Grundy , located on North Fairfax Avenue, is stocked with sustainably raised meats for holiday meals, and stocking stuffers, too. The butcher shop carries locally made, artisanal goods including Jennifer Gregori's Crack Caramel small-batch caramels, Elliott Shaffner 's holiday pimiento cheese made from a passed-down family recipe and Gindo's Spice of Life 's fresh pepper sauce containing no preservatives or artificial flavors.
November 9, 1997 | Ed Leibowitz
In the comfort of his Jolly Good Meat Products processing plant in South-Central Los Angeles, Martin Lunt proclaims his "philosophy of life." "Tough times do not last," Lunt says, his bald head dabbed with flour from the morning's batch of Melton Mowbray pork pies, "but tough people do." In 1979, as an expat Brit fresh off the plane, Lunt could not have anticipated the need for such perseverance.
An enraged crowd outside a courthouse in Liverpool tried Monday to attack two 10-year-old boys accused in the brutal killing of 2-year-old James Bulger--a crime that has stunned and outraged Britain. Six persons were arrested when members of the crowd of 300 screamed profanities and rushed two police vans taking the boys back to a detention center after the youngsters appeared in court.
May 18, 2005 | Charles Perry, Times Staff Writer
Strings of sausages hang from a pole, a dozen kinds. Beef loins are aging the leisurely old-fashioned way -- you can see them through windows. Behind the red marble countertop, a butcher is deftly cutting up chickens: One smooth slice and voila, the leg is free, another and it's neatly split into thigh and drumstick. If you said this scene was taking place in an old-time butcher shop, you'd be wrong: We're at the meat counter at a new Whole Foods supermarket in Thousand Oaks.
February 7, 2009 | Charles Solomon
"Buying a Piece of Paris," Ellie Nielsen's account of her quest to find the perfect apartment in the French capital, continues a recent trend in popular travel writing that started with the success of Peter Mayle's books about Provence. This led to the literary subgenre of British expatriates recounting how they bought an old house in the south of France or Italy or Spain and fixed it up.
March 12, 2008 | By Russ Parsons, Los Angeles Times Staff Writer
DARIO CECCHINI is in the beef aging room at Harvey Gussman's tiny mid-Wilshire butcher shop. With a connoisseur's eye he inspects the stacks of short loins suspended from the ceiling, carefully examining the color, stroking the surfaces, sniffing. Then a photographer starts taking pictures. Cecchini flashes a maniacal grin, grabs a loin and cradles it like a baby. Then he plants a big kiss on it. If one can be said to ham it up with a piece of beef, Cecchini is doing it. You don't become the most famous butcher in the world by being shy. Cecchini's butcher shop in Panzano, in the Chianti countryside outside of Florence, is a culinary shrine, drawing gastronomic travelers from all over the world.
August 2, 2010 | Jessica Gelt
You have to know tradition to break with it. Which is why Fabrizio Di Gianni and Enzo Sanseverino, two old-world Italians full of New World bravado, are turning out such deliciously rebellious food at their new restaurant, 81/2 Taverna in Studio City. Angus beef and foie gras burger, anyone? Born and raised in Turin and Naples, respectively, Di Gianni, 35, and Sanseverino, 34, met in Los Angeles and bonded over a passion for cooking. Di Gianni revered his grandmother's hearth and her intricate sauces, while Sanseverino began serving coffee and pastries at 10 and entered culinary school at 15. "At 13, Enzo started working as a pastry chef, and he ate a lot of pizza," Di Gianni says of his friend's formative years in Naples.
January 20, 2011 | Krista Simmons
To the connected diner, it may seem that Erika Nakamura and Amelia Posada arrived in Los Angeles ages ago. The larger-than-life personas behind Lindy & Grundy are practically household names among local foodies, though their butcher shop selling locally sourced, pasture-raised organic meat on Fairfax Avenue has yet to open. This tweeting team of cleaver-wielding butcherettes, as they call themselves, has been tapping into the city's technologically engaged food culture, making the presence of their shop known well before it sells its first beef cheek.
September 3, 2001 | JORGE R. MANCILLAS, Jorge R. Mancillas, a neurobiologist, works for the California Faculty Assn., a labor union for employees of the Cal State system
I never thought there was anything unusual about working as a child. Plenty children in my neighborhood in Ensenada's Colonia Obrera worked to help their families. It was a normal part of growing up. While I regretted not being able to join some of my more fortunate friends to play or shoot some hoops, I enjoyed the feeling of taking part in the adult world--except at times, such as when I got my initiation at a butcher shop at the age of 10.
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