Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House’s many locations stock fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.
Charlotte magazine isn't coy in its praise of Clean Catch Fish Market. "Simply stated, Clean Catch Fish Market is the fish market Charlotte has been waiting for," it raved when it awarded the market its 2012 Editors' Choice Award for Best Fish Market, citing the "quality and freshness." The market also came out on top in that year’s Voters' Choice Awards.
Living up to the accolades, staffers curate seasonal selections of the freshest fish possible, such as Alaskan cod or swordfish caught wild in state. Though they're continually searching for exciting, new seafood, they always offer a selection of sushi-grade fish, oysters, and shellfish. Clean Catch Fish Market dedicates itself to sustainable seafood, and the vast majority of catches are wild.
The market's chefs can give shoppers tips on how to cook their finds or give recipe suggestions, but they also whip up dishes of their own, such as shrimp gumbo, jumbo crab cakes, and complete fish-taco kits. Every day, staffers post links to the day's offerings on their Twitter page, and they allow customers to text in their orders to the shop rather than making them send their overworked carrier pigeons.
Buying from local farms can reduce one’s environmental impact and make it easier to keep track of how food is produced. The meats at What’s Your Beef Butcher come from a farm in Union County, North Carolina, and are raised without hormones, antibiotics, and steroids. The butchers there age free-range beef for up to 21 days, letting it become tender and ideal for serving at steak dinners or bribing a judge who has dentures. The shop’s lambs feed on grass and unprocessed grain rather than the chemical-rich feed blends used by large commercial farmers. Bison serves as a high-protein, low-fat substitute for beef, and wild game, including cornish hens, duck, and rabbit, calls out to adventurous chefs from refrigerated cases.
At Holistic Wellness Center of Charlotte, co-founders Dr. Arthur Cushing and Mr. Kristien M. Boyle work together to treat patients with research-based holistic and functional medicine. After watching his late first wife react adversely to multiple allergens, Dr. Cushing made it his life’s mission to root out allergy causes, developing the AllerCease technique in the process. This holistic method uses vibrations to bring the body’s frequency in harmony with the frequencies of different allergens, thus curing the body of the ailment. In addition to his allergy expertise, he also treats patients with services such as kinesiology, scar-tissue therapy, weight loss and detoxification, and trigger-point-release therapy. A licensed practitioner of oriental medicine and acupuncture, Mr. Boyle uses his vast medical knowledge to treat patients via blood work, saliva testing, acupressure, and Chinese and Western herbology.