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NEWS
July 17, 2014 | BY DANA DiFILIPPO, Daily News Staff Writer difilid@phillynews.com, 215-854-5934
POLICE ARRESTED a SEPTA passenger and confiscated four BB guns, ammunition, two large butcher knives and a meat cleaver he carried with him Monday night as he rode the Broad Street Line. Darryl Donahue, 52, of Germantown, told officers he had the weapons for protection, SEPTA Transit Police Chief Thomas Nestel said. He was riding the Broad Street Line north when a passenger noticed the "telltale bulge" of a gun in his waistband, took his photo with her smartphone and alerted police, Nestel said.
NEWS
August 14, 2013 | By Walter F. Naedele, Inquirer Staff Writer
Thomas D. Buono began to learn butchering before he could reach over the counter. "When he was 4 years old, he would stand on a box" at his father's butcher shop near 10th and Wolf Streets in South Philadelphia, his wife, Joan, said. Mr. Buono's father would give him scraps and the child "would cut meat for the customers who wanted it for a dog or a cat. " "You didn't have cat food like they have today," she said. On Friday, Aug. 9, Mr. Buono, 81, of Cherry Hill, co-owner of Buono's Restaurant in Sea Isle City, N.J., from 1978 to 1997, died of heart failure at Virtua Marlton medical center.
NEWS
May 21, 2013 | By Susan Snyder, Inquirer Staff Writer
  William Williams Keen Butcher, 97, of Chestnut Hill, CEO of the former Philadelphia brokerage firm Butcher & Singer and former chair of the Committee of Seventy public watchdog group, died at home Wednesday, May 15. A U.S. Army major who served in World War II, Mr. Butcher - who went by W.W. Keen - was a philanthropist and active member of the Republican Party at the national level who had U.S. presidents to his home for dinner. "I can think of several instances when we'd come home for dinner and the president would be there," said Noel Butcher Hanley, a daughter who lives in Bryn Mawr.
FOOD
April 5, 2013 | By Joy Manning, For The Inquirer
Angela Chase, 18, in a pastel butterfly top and rhinestone glasses, doesn't look entirely comfortable wielding a giant bone saw over a bisected pig carcass. But on a recent Sunday, at a "Be Your Own Butcher" class at Wyebrook Farm in Chester County, instructor Janet Crandall coaxed Chase to use a smooth, confident, back-and-forth motion to cut through a bone. Tentatively, Chase worked the saw, struggling for a few long minutes as other students called out instructions and encouragement.
FOOD
January 10, 2013 | By Rick Nichols, For The Inquirer
The meat cases at Sonny D'Angelo's singular butcher shop were half-empty and a bit of a mess one day last week in the languor of postholiday Ninth Street. The lardo was buried under a slab of double-smoked bacon, and some sausage trays lacked for labels, though you could make out the hand-scrawled sign for a pumpkiny pork sausage (with bourbon and walnuts), a feature of one of his claims to fame - the meticulously artisan, labor-intensive, bread-free turducken. Business had been robust before New Year's, he said, with his seven-fishes sausage to make, his exotic game to pitch.
NEWS
August 26, 2012 | By Walter F. Naedele, Inquirer Staff Writer
Charles J. Giunta Sr., 87, the third-generation owner of an Italian Market butcher shop that opened in the early 1900s and closed in the 1980s, died Wednesday, Aug. 22, of heart failure at his South Philadelphia home. The family at one time also owned a wholesale slaughterhouse in South Philadelphia and a pig farm in Deptford, Gloucester County, and in the 1980s spawned the butcher shops of two sons now in the Reading Terminal Market. Until this week, Mr. Giunta was a daily presence at the market, where son Charles operates Giunta's Prime Shop and son Martin runs Martin's Quality Meats & Sausages.
NEWS
May 31, 2012
2 tablespoons vegetable oil 4 slices bacon, chopped 1 yellow onion, chopped 1 teaspoon juniper berries 1/2 teaspoon caraway seeds 3 bay leaves 2 12-ounce bottles of lager, such as Spaten or Warsteiner 2 16-ounce cans sauerkraut 1 large smoked pork chop 2 links bratwurst 2 links bauernwurst or kielbasa   1. Preheat the oven to 300 degrees. 2. Heat a large Dutch oven over medium heat and add the oil, bacon, and onion.
NEWS
May 4, 2012 | Craig LaBan
Craig LaBan: Mike Klein and I popped by this adorable little cart, Spot, to try their house-ground burgers, and cheesesteaks. They butcher the meat themselves from a big top round, pretty impressive for a place that's 6 feet long. They've got the system down pat, with someone taking orders beneath the shade of a red awning on the yellow cart, with a grill-master inside sizzling away at warp speed. You know they've got ambitions with ingredients like "mire-poix" (for the meatloaf) and an "Umami" signature burger (excellent, with pickled daikon, mushrooms, and gochujang)
ENTERTAINMENT
January 19, 2012
WORKING WITH a savvy butcher has its advantages. "At a supermarket, you get what you get," said chef Derek Davis, owner of Derek's in Manayunk. Davis owned a boutique butcher shop, Main Line Prime, before the economy tanked. "If you want your steaks cut thick, your chicken boned, your roast tied, the butcher can do. It's all about the service. " Here's what a good butcher can do for you: 1. Save you money. That's right. While you may pay more per pound for some cuts, you'll be surprised at how competitive most butcher-shop prices are. And a good butcher can save you money by steering you toward cheaper cuts.
ENTERTAINMENT
January 19, 2012 | By Beth D'Addono, FOR THE DAILY NEWS
OLD-SCHOOL is always in session at G&M Market in Glendora, a South Jersey town not far from the Deptford Mall. Master butcher and raconteur Hank Mariotti just celebrated 55 years at the family-run business, an old-fashioned butcher shop and deli that still makes homemade sausage and grinds and cuts meat to order. For customers with no time to cook, beef and pork are roasted fresh daily for sandwiches, and the hoagies and sandwiches are some of the best around. As he approaches his 80th birthday, Mariotti, who co-owns the business with his son Gary, still works seven days a week.
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