Weathering the storm: Buying breathing room

Weathering the storm: Buying breathing room

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

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