Meat

Goat is enviably healthy, rich in iron and protein, tender in a braise, and popular in the developing world. Why is it so hard to get in North America?

Kate Lunau on the ethics and implications of lab-grown meat

In most provinces it’s illegal to sell the most local of meats. Jacob Richler says it’s time to rewrite the rules

Foodies bring charcuterie home, making everything from bacon to prosciutto

Female butchers are still rare

University of Guelph economists predict grocery store competition will slow price increase

For a few dedicated gastronomes, meat must be cured in harmony with lunar cycles

Or as fans say, like eating cotton candy

From their workouts to their parenting styles, these modern men are fanatical in their devotion to Stone Age life

Accommodating new food preferences is manageable, but the fanaticism can be trying