Craig "Meathead" Goldwyn's meat fast makes Today/MSNBC

‘Meathead’ the BBQ guy goes meatless for a whole month
Craig Goldwyn’s 30-day strike just ended — but what got him mad enough to do it?
http://today.msnbc.msn.com/id/39083214/ ... -foodwine/

Searched around and didn't find this posted but my search-fu is sometimes not what it could be.

Kman wrote:‘Meathead’ the BBQ guy goes meatless for a whole month
Craig Goldwyn’s 30-day strike just ended — but what got him mad enough to do it?
http://today.msnbc.msn.com/id/39083214/ ... -foodwine/

Searched around and didn't find this posted but my search-fu is sometimes not what it could be.

Kudos to Meathead for trying to make a point worth making about factory meat -- and I like his Maxwell St. flaming shirt (which I'm assuming he's wearing over his hair shirt).

I've been reading him on and off on Huffington Post and enjoying him a lot. Lots of detail, background, history, links within links. He did a whole taxonomy of burgers that I really liked: pub burger, diner burger, grandma burger, fast food burger, etc. I think he identified 5 classic varieties, then went into great detail on what exactly defined each of them. Then a long side-by-side test of grilling theories for producing good outside char and inside juiciness (hot sear first, then indirect heat vs. at least a couple of competing theories). Another good piece on brining.
I missed the fast and what it was all about. Good to be able to check it out.

Your description about the burger article intrigued me, so I hit Google and found it:

http://www.huffingtonpost.com/craig-gol ... 83903.html