Writer Margy Rochlin takes time out from her holiday in
Italy to pay homage at the shrine of a local butcher, only to discover she's
got to get in line with everyone else
Sometimes I'm struck by an existential fear for the future of Cantonese haute cuisine. But really, I sometimes worry about this food, at least in America.
Most fishermen use Atlantic mackerel for bait, and no one ever laments the one that got away. But a guy with a backyard smoker and a dream wants to change all that.
