The Wall Street Journal on our Vending Machines
The Journal stopped by recently to talk sustainability, philosophy, and, of course, our vending machines.
The piece published today is filled with photos from our pal Jen May and a money quote from Samantha. Here are a few choice cuts:
Attached to a laboratory-like plant in this upstate community is a neon-lit vending machine dubbed the Meat-O-Mat, where customers can buy locally raised meat whenever they like. If Joshua Applestone has his way, carnivores will flock to it the way that banking customers visit the ATM.
His invention is stocked with pork chops, dry-aged burger patties, bratwurst meatballs and his beloved pork roll, a deli meat native to New Jersey. Customers swipe their credit cards, push a button, slide the door open and retrieve their hormone- and antibiotic-free selection.
‘If people want food, and they don’t want to be paying so much money at a butcher shop, I totally get it.’ —Joshua Applestone The Meat-O-Mat was inspired by the Automats that Mr. Applestone, 46 years old, fell in love with during visits to Manhattan in the 1970s. But he also sees it as a way of adding a dash of convenience and accessibility to the artisanal-meat experience. “If people want food, and they don’t want to be paying so much money at a butcher shop, I totally get it,” he said while assembling pork-roll sliders topped with American cheese and mayonnaise, smashed between slices of Martin’s potato rolls. “There has to be some type of compromise.”