No more tech. No more powders. This winter, we’ve decided that the Future is Primitive. To celebrate our feature exploring that theme, photographer Jennifer May followed Chef Christian Petroni into a misty field where he wired a locally-raised lamb onto iron bars and then roasted it over wood—no combi ovens in sight. Read more of Julia Sexton's coverage of Petroni and the Argentine asado he’s building in Yonkers in the Winter issue of Edible Hudson Valley, on stands December 5.