BY
LAUREN
MUSNI
|
PHOTOGRAPHY
BY
CHARLEY
SWEET
R
emember
back
in
the
day
when
you
would
go
to
the
local
supermarket
and
run
into
the
butcher?
You
would
tell
him
what
cut
of
meat
you
wanted
which
would
eventually
lead
to
an
engaging
conversation.
You
continue
to
go
to
that
butcher.
As
time
goes
on,
he
will
know
what
cut
of
meat
you
want
before
you
even
walk
in
the
door.
He
would
know
the
names
of
your
kids
and
what
sports
they
played.
A
wholesome
relationship
that
played
a
pivotal
role
in
how
we
sourced
our
meat,
now
lost.
Will
that
connection
between
the
butcher
and
the
customer
ever
make
a
return?
e
Butcher's
Block
in
Long
Branch,
New
Jersey
is
doing
just
that.
V U E N J . C O M
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