Meat: A Reintroduction

It all began because someone (I'm looking at you, Katy Vine), had to go and write an article for Texas Monthly about two Austin pit masters. Leading up to its publication, emails would be sent around the office: "There's brisket in the kitchen. Mueller's and Franklin's. Help yourself!"

Being a vegetarian, I'd simply shun the kitchen for an hour while the meat disappeared. Colleagues walked back to their desks, taunting me with plates of moist brisket, singed on the edges. One day, after another email went out, I went to the kitchen and stared at the hunk of beef on the counter.

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