"I always think of butchery to be like knitting. In that it's rote, and yet you have to stay focused on it. With butchering even more, because you could easily kill yourself. So it's this sort of Zen thing that comes up. It's something where I don't need to open a cookbook, I don't need to look at a recipe -- I just need to look at the ingredient."
-- Julie Powell to Eric Steinman in his interview for Edible Hudson Valley