Alright then! This story about this skinny kid with the preacher lip who is cranking out 32K/month in sales of salumi and charcuterie for a restaurant in Washington City (Which I assume is in the vicinity of Wash. DC) and the back story about the preserved and fermented meat renaissance is pretty cool.
Frankly, it's hard for me not to see what's going on as the beginning of a Marxist revolution, with the people slowly taking control of the means of sausage and ham production. But what do I know, I'm just a cook.
Washington City Paper: Young & Hungry: The Right Stuff