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| Fleisher's In The Press |
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| Every Wednesday, Jessica and Joshua publish The Butcher Blog for Saveur Magazine where they share links that help us understand what artisanal butchers do and to appreciate where our meat comes from. |
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| Some recent samples of Fleisher's in the news. |
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Slaughterhouse Live - October 23, 2009
Students can also enroll in an eight-week apprentice program with master butchers at Fleisher’s, an organic meat purveyor run by Joshua and Jessica Applestone in the...
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Young Idols With Cleavers Rule the Stage - July 7, 2009
If chefs were rock stars, they would be arena bands, playing hard and loud with thousands cheering. Farmers, who gently coax food from the earth, are more like...
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Brooklyn's New Culinary Movement - February 25, 2009
To get the slightly battered convection oven for their new Brooklyn chocolate factory, Rick and Michael Mast traded 250 chocolate bars. The chocolate is as good as legal...
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The Taste Bone's Connected to the ... Soup Bone - February 25, 2009
MY pipes froze. I had shoveled 1,350 linear feet of snow in the last five months. I wanted soup. If it's damp, I haul out the soup pot. Usually I prefer water-based vegetable ...
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Take Half a Ton of Beef...- September 20, 2008
For years, Diner has tried to get grass-fed meat with sufficient regularity to keep customers in burgers seven days a week. Their needs were met for a while by Josh...
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Stray Questions for: Julie Powell- July 13, 2007
Julie Powell is the author of “Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.”...
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On the Trail, at Last, to the Big City - July 26, 2006
It was that “so close yet so far” quandary that drove Mr. Applestone, a chef who was at the time a vegan, and his wife, Jessica, an author, to a career in cutting meat. Ms...
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The Concierge | Vegetarian Seeks Steak Frites - May 29, 2009
I haven’t eaten red meat in over 15 years, but I’m finally ready to go back to beef. I want my first time to be special. I am dreaming of a delicious dinner of steak frites and...
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The Concierge | Sustainable Dining Minus the Attitude - August 10, 2009
consider myself a fairly responsible type: I won’t be installing my air-conditioner this year, I recycle, I call my mom on Sundays. Still, I’m finding all the recent focus on...
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Maverick Butchers - November 2008
Fleisher’s Josh Applestone is an unlikely butcher: He was a vegan for 17 years. His wife, Jessica, only ate meat from pastured animals, preferably from local farms. Now the...
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Best of Beef - January 2007
From lean grass-fed meat to ultrarich wagyu, beef has become a food obsession. Here, eight top chefs share their best recipes for their favorite cuts, and F&W gives a lesson...
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How YouTube (Almost) Made Me a Cooking-Show Star- March 2007
Meat has long been my passion, and butchery is a skill I'm obsessed with—so obsessed that I'm writing a book about my attempt to learn it. For research purposes, I've...
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Vegetarian Butchers - April, 4, 2009
When I met Josh six years ago, he was a vegan,” Jessica Applestone says of her husband, Josh Applestone, the co-owner of Fleisher’s butcher shop. A former vegetarian...
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Top 100 for 2008 - Jan/Feb 2008
The annual award honors "favorite restaurants, food, drink, people, places and things. The magazine which is known for eschewing trendy restaurants and celebrity chefs...
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Why Every Man Needs A Butcher - October 2009
The first time I went to a butcher was in college. I wish I could say it was my idea, but the inspiration belonged to my roommate, Robert, a sophomore from Burbank... |
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Julie Powell's revelations in 'Cleaving' cut to the bone - November 25, 2009
Writer Julie Powell, the Julie of the hit book and movie Julie & Julia, looks like a butcher. Here at Fleisher's Grass-Fed and Organic Meats shop, she's wearing a steel-mesh...
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Ways To Dine Well During A Downturn - October 2008
At Fleisher's Meats in Kingston, N.Y., owner and butcher Josh Applestone still fills orders for grass-fed beef tenderloin that costs $40 a pound. But more frequent these days...
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Not For the Lily-Livered - October 2009
As a child, like millions of other kids from peasant stock, I used to happily eat tongue. Then came the ill-fated day somebody told me where it came from. And that was the...
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Tough Crowd- January 2010
You may not have even noticed it, but New York is in the midst of a jerky craze. Suddenly, the barklike jawbreakers—once a survivalist food associated with Native ...
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Get Mario Batali’s Meat Delivered to Your Door - October 2008
Fleisher’s Grass-fed & Organic Meats, Kingston-based supplier to the likes of Casa Mono, Diner, Freemans, and Savoy, is coming to your home in November. Starting then...
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They Feel Good About Their Necks - February 2007
But it’s not just chefs who recognize the cut’s potential. “Lamb neck is fantastic,” says Jessica Applestone, co-owner of Fleisher’s Grass-Fed and Organic Meats in...
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The Meat and Chocolate Trend - September 23, 2009
Chocolate and meat may have started with the Aztecs (in their thick, chocolate-tinged mole sauce) but the food marriage has been spreading to the artisanal candy aisle...
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Favorites from the Return of New Amsterdam Market at the South Street Seaport - September 2009
The Fleisher's Meat folks were there in full force. Co-owner and master butcher Joshua Applestone told me told me he is offering a 6 to 8 week butcher training course up...
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The Right Cut - Hudson Valley, Fall 2009
Most of the meat Americans eat comes from animals raised in feedlots, processed in factories and displayed like candy bars in the supermarket aisle. It’s a cost-effective...
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The Slaughterhouse Problem - Manhattan, November/December
While it’s never been so easy to buy pedigreed produce in Manhattan, conscientious carnivores are asking: “Where’s the beef?” Not to mention pork, lamb and even poultry.
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Butchers Under The Bridge - October 22, 2009
The New Amsterdam Market monthly market in the former location of the Fulton Fish Market is committed to bringing back the idea that urban marketplaces can provide...
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| Other Publications |
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These Days Butchers Are So Bloody Cool - Slash/Food - February, 2010
There was a time when only rock stars were rock stars. Then, sometime in the last decade, the public decided that chefs were rock stars, too. The latest profession to get...
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Cut a Deal - Tasting Table New York - January, 2010
In this new dawn of butchery, whole-animal dressing comes with practical responsibility: what to do with all that extra meat? Only so much can be sold as hamburger or ...
Garden of Eating - Arrive Magazine - September, 2008
Fleisher’s Grass-Fed and Organic Meats, a modern country butcher shop with outposts in Rhinebeck and Kingston, is like a microcosm of the Hudson Valley itself. Since it ...
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Gastronome - Airtran Airlines Magazine - March, 2007
The meat from a grass-fed steer is more muscular, and lower in fat and cholesterol than corn-fed cattle, as anyone would be if they ate only green leafy vegetables...
The Butcher's Conscience - Chromogram - November 2005
From behind a glass case displaying freshly cut meats, Joshua Applestone is explaining how he gave up his vegan diet and became a butcher. Contrary to my own recent ...
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Curd is the Word - Chromogram - July 2009
It’s a hard time to be a dairy farmer. Milk prices are currently so low that the market pays less per gallon than it costs to produce. In response to this untenable situation...
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High on the Hog - Chromogram - June 2009
The pig first evolved in Asia around two and one half million years ago before extending its habitat north into Russia and Japan and west into India, Mongolia, Central Asia...
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The Carnivore's Solution - About Town - Fall 2007
If you're going to eat beef, grass-fed is the ideal: it has very little saturated fat (much less than grain-fed) a healthy ratio of omega-3 fats—high in conjugated linoleic acid...
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Orphan Beef - Woodstock Times - August 2007
Jessica Applestone is passionate about her beef. She and hubby Josh own Fleisher's, the hip new spot for 'clean' meat in Kingston and Rhinebeck. Former vegetarian turned ...
Meat, politics meet in Rhinebeck - Daily Freeman - June 2007
Fleisher's is an old-fashioned butcher shop with modern day sensibilities, as it is one of the only butcher shops in the nation to sell pasture-raised and organic meat...
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Meat of the matter - Hudson Valley Business - Fall 2007
Some patrons were loyal customers, having visited Fleisher’s in Kingston or its booth at the Rhinebeck farmers’ market last summer. Sydney Ratner, a resident of New...
Local Eats, Finding fresh grass-fed meat at a farm near you - House Magazine
There are still places where contented cows, woolly sheep, and big, blocky porkers blink their long eyelashes and look out on green hills. There are still livestock farmers that...
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Lean, Green, And Clean - New York House Magazine
It’s not every day I see a shopping cart piled with pig carcasses rolling along a sidewalk. They are heading for Fleisher’s Grass-fed & Organic Meats, a unique butcher shop...
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Happy Cows - Healing Lifestyles & Spa Magazine - Fall 2007
If you're going to eat beef, grass-fed is the ideal: it has very little saturated fat (much less than grain-fed) a healthy ratio of omega-3 fats—high in conjugated linoleic acid...
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