gwhetton
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Close to Home — What it’s like on the street where you live
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Live Butchers — Live!
Interesting topic, however a little bias. There are some "old school" Butchers still in San Diego; Including myself. Recently arrived from Australia, where Butchers; even at Supermarkets are Qualified Trades persons. Before entering the USA I did a little research into employment opportunities for myself, finding that you call Butchers "meatcutters" which although I can understand; to a point ( hand a person a knife and call them a Butcher). I find this classification of meatcutter demeaning to my qualifications. Personally, I started out with a career path in Hospitality - Butchery. 2 Years of college based education and 4 years on the job (and still learning 20 years later) I am a "Butcher" learning all facets of the industry from slaughter to plate - and yes i can prepare a crown roast! My skills and abilities you'll find at Henry's Markets at Clairemont.— November 14, 2008 8:06 p.m.