In part 2 of our interview with Jed Kampe and Kent Graham of Block & Grinder, we find out why they need to know the height of the grass at the farm where their beef is raised and how the iPad will revolutionize the service industry.
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In part one of this interview, a couple of mad scientists give The Charlotte Burger Blog a first hand look on what it takes to blend a butcher shop and a restaurant into a premium all-natural meat house.