Taylor’s Market figures prominently in a recent Time Magazine online story about home butchering. The writer, Josh Ozersky, is now planning a follow-up story for the print publication and wants to interview people who have taken one of Taylor’s Butchering 101 classes. Why is butchering the latest DIY fad? According to Ozersky’s story, people willing to disassemble a carcass get “unbeatable food cred.” There’s also a “macho element,” he writes, that appeals to male foodies. To read the whole fascinating story, go to http://www.time.com/time/nation/article/0,8599,1974345,00.html?xid=rss-topstories.