Why being a specialty butcher is a hot job right now

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By Ryan Vlastelica
Craft beer makers. “Mixologist” bartenders who have far more up their sleeves than a gin and tonic. Barbers who hark back to a bygone era of style. Butchers who slice and dice their way through entire animals, with a modern focus on sourcing and sustainability. Are these the types of jobs—in fields that have been around for decades, but which have lately taken on a more specialized, artisanal focus—that can power the economy in the coming years?
Richard Ocejo may not quite go that far, but the trend epitomized by those jobs is major and unavoidable, in his eyes. Ocejo is an associate professor of sociology at John Jay College, and he’s also the author of “Masters of Craft”, a new book that examines this economic trend.
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