Others Highlights

The trick? Hide it, deliciously. When working with whole animals you have to get creative. Zero waste is important, especially at a small butcher shop. But it's tough when customers still aren't accustomed to buying and cooking the "nasty bits" of the animal (i.e., the heart, tongue, tripe, liver). Meet Chef Gabe Ross at Dickson's Farmstand Meats. He figured out a trick for selling the odd cuts of the animals. The trick in this case involves a hearty portion of beef tongue and liver.

Supermarket meat doesn't look the same to everyone. Meet Jake Dickson, owner and operator of Dickson's Farmstand Meats in New York City. For Jake, supermarket meat is a turn-off. He's one of many inspired by the work of Michael Pollan and The Omnivore's Dilemma. But one of few who actually went on to seek a more hands on experience working on small to large farms, in butcher shops and slaughter houses to really understand the big picture of where meat comes from.

The Daily News goes into Corner Bistro - voted number 1 by Daily News readers.

Irving DeJohn tries fried beef brains at Cheburechnaya in Rego Park.

Those frozen pies that seem to fill the supermarket frozen display bins, where do they come from, and how are these frozen fruit pies made. We discovered one company, the Willamette Valley Fruit Company, in our own backyard that processes fresh picked berries, and within hours, the fresh berries are frozen, and made into frozen pies for shipment.

All it seems you need to make apple cider is a variety of apples and an apple press. In this video, Bill Cepurna demonstrates how to press fresh, tasty apple cider at a special event at Abernathy Elementary School in Portland, Oregon.

Bethany Rydmark shares some of her thoughts about the Food Swap event she has created for local foodies at the Branch and Birdie store in southeast Portland, Oregon.