Butcher shops are changing. Whole-animal butcher shops, using local farm-raised animals, are popping up in St. Louis. In this month's Sound Bites segment on "Cityscape," we talked to local butchers about the benefits of the new trend.
It turns out wine may not be as highfalutin as many believe.
Wine has only been part of American culture for the last 30 years, sommelier Patricia Wamhoff said, while in Europe it’s part of everyday consumption. More people are looking at wine as a hobby, sommelier Andrey Ivanov said. “It’s very accessible nowadays.”
This month on Sound Bites,Sauce Magazine publisher Allyson Mace, managing editor Stacy Schultz, and senior staff writer Ligaya Figueras take us on a walk down memory lane as they celebrate ten years in print. From craft beer and locally sourced ingredients to foam and sous-vide, the Sauce team helps us remember the tastes that have defined the past decade of St. Louis food.