PADDOCK TO PLATE

Stop. Collaborate and Question.

In planning for issue 8 of Rare Medium's seasonal emagazine, our guest chef editor Clayton Wells expressed frustration with his inability to source certain cuts and particularly offal from his suppliers – a challenge not unique to him – and wanted to understand why this is the case. It’s not a simple answer – but it’s also one that doesn’t have to be definitive.

beef

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