"You may not have even noticed it, but New York is in the midst of a jerky craze. Suddenly, the barklike jawbreakers—once a survivalist food associated with Native Americans and fur trappers, and more recently with nature hikers and liquor-store habitués—are everywhere. A bartender named Bam Romero might have spearheaded the trend two years ago, when he started selling his home recipe to regulars at the Greenwood Heights pizzeria, Toby’s Public House. “At first, I gave it away for free, and then everyone was hooked on it,” he says, outlining his business model. Now Bam traffics in five types of jerky, including one marinated in root beer and another called “Kill Me,” which goes for $5 a Ziploc baggie." –Robin Raisfeld & Rob Patronite, New York Magazine

http://nymag.com/restaurants/features/63401/