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No Ounce Wasted How your diet and the inclusion of meat can impact your brain and gut. Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of using nutritional interventions. He is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons. He founded the Brain Food Clinic in New York City, offering treatment and consultation for depression, anxiety and emotional wellness concerns. The clinic incorporates evidence-based nutrition and integrative psychiatry treatments with psychotherapy, coaching, and responsible medication management. Using the latest in brain science, nutrition and mental health research, and an array of delicious food, the clinic helps people live joyful, fulfilled lives. His recently launched ecourse Eat To Beat Depression helps patients and families boost mood and their brain’s nutrition. Dr. Ramsey is a compelling keynote speaker and conducts workshops nationally. His media work includes three recent TEDx talks, a video series with Big Think, and the BBC documentary Food on the Brain. His work and writing have been featured by The New York Times, The Wall Street Journal, The Huffington Post, Atlantic.com, Prevention, Lancet Psychiatry, and NPR, which named him a “kale evangelist.” He is a member of the Well+Good Wellness Council, the editorial board of Medscape Psychiatry, the advisory board of Men’s Health, and the co-founder of National Kale Day. He is the author of three books, most recently the award-winning cookbook Eat Complete: The 21 Nutrients that Fuel Brain Power, Boost Weight Loss and Transform Your Health (HarperWave 2016). His recent bestseller 50 Shades of Kale (HarperWave 2013) made this superfood accessible to thousands. The Happiness Diet: A Nutritional Prescription for a Sharp Brain, Balanced Mood and Lean, Energized Body (Rodale 2011) explores the impact of modern diets on brain health. Dr. Ramsey is a diplomate of the American Board of Psychiatry and Neurology. He completed his specialty training in adult psychiatry at Columbia University and the New York State Psychiatric Institute, received an M.D. from Indiana University School of Medicine and is a Phi Beta Kappa graduate of Earlham College. He lives with his wife and two children in New York City and on their 127 acre organic farm in rural Indiana. https://drewramseymd.com/ ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted A break from the kitchen turned his life around. What was meant to be a year off the pans turned into a new career on the knives. Darren opened Victor Churchill 12 years ago and has been with the family owned business ever since. he was head butcher at VC for 9 years before moving to the business' head office where he worked on the production floor during the transition from food service, to e-commerce, then to a combination of both during the pandemic. he now sits between admin and production in the purchasing team as a product specialist with a special focus on production, NPD and a select group of Sydney's finest restaurants. Darren's love of butchery and the industry is deep and is born form a love of good food, simplicity, honesty and collaboration. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted We catch up with Stefano Diaz after the opening of his new brick and mortar. My name is Stefano Diaz. I am the owner and head butcher of The Meat Wagon. When I first started out, The Meat Wagon was primarily a mobile butchery and custom cutting service, traveling to local farmers markets in the Hudson Valley with fresh and frozen cuts of beef, pork, lamb and chicken, and coordinating whole beef shares for families and friends. In 2021, we are thrilled to open the doors of our first brick and mortar location in the Midtown neighborhood of Kingston. In 2011 I graduated culinary school from Le Cordon Bleu and moved down south to cook at the renowned Biltmore in Asheville, North Carolina. My passion for food fueled my curiosity and interest in butchery, what I later realized was the perfect cross-section of farming, cooking, food systems, and community. Upon returning to New York, I continued my education and professional enrichment with a three month intensive, nose-to-tail Butchery Apprenticeship at the headquarters of Fleishers Craft Butchery in Brooklyn. After my successful completion of the program, I worked as the head butcher at Fleishers’ original location in Uptown Kingston for 3 years, where I formed a sincere and deep love for the community we served. In 2017 I met the fine folks at Marbled Meat shop in Cold Spring, where I was the manager and head butcher up until now. I'm so excited to welcome you into my shop and introduce you to my team! https://www.themeatwagonmobilebutchery.com/ ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Forage Hawai'i was started by a group of friends with one goal: to make a hunter/gatherer diet more available to our island community. We had been blessed with opportunities to hunt, dive, farm, and forage for many of our meals and we wanted to share our bounty. Starting with a food truck and a couple farmer's markets, we were able to showcase our fresh local troll-caught fish and Maui's delicious wild venison, along with produce from local farms. With clean, healthy, local meats gaining popularity, Forage has transitioned to distribution of raw meats and day-boat fish in order to make local protein more available. As our efforts continue we strive to bring more sustainable food to the market and educate consumers on the many benefits of eating local. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. The Jamison's picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. https://www.jamisonfarm.com/about-jamison-farm ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Guest David Zarling is joining host Bryan Mayer this week to discuss how expertise has changed in the meat world, where are the experts in the butcher world? David Zarling is a Food Service professional with a background in production and food safety management. He’s HACCP certified and Trained in humane handling and has spent his career focusing on pasture to plate production, from certified organic, rotationally grazed livestock. He is an educator through and through from slaughter, processing, value added and cured items, to marketing and personnel management. He has a passion for community education regarding high quality, sustainable , pragmatic food production and processing. Hi class offerings are extensive and have included cooking, preserving, fermenting and butchering / meat cutting to both restaurant kitchen staffs and consumers looking to be closer to their food experience. “Transparency about where our food comes from is a top priority of mine. The best food begins with the best ingredients, which start with the most dedicated producers” ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Field to plate - Sarah Savannah Knight is a livestock apprentice at Carversville Farm Foundation and was an executive souls chef for the Four Seasons. She is an 18 year hospitality professional, started cooking full time 11 years ago. Left cooking to pursue an education in regenerative agriculture and eventually tie that back in to cooking and being a more responsible chef and farmer. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Catering and cutting during the pandemic Eagle is the head butcher and proprietor of Aged Butchery Yu began his career not in food, but in computers. He was born in Taiwan and moved with his family to Saudi Arabia and Illinois before settling in Northern California when Yu was in the fourth grade. He studied computer science and engineering in San Diego and then spent 15 years working as a DVD author. just as DVDs had usurped VHS — the format began shifting to Blu-ray and streaming services. This gave Yu the opportunity to think about his career and, ultimately, decide he wanted to try something entirely new. He had developed an interest in culinary arts simply by being a patron of restaurants Yu's interest in specific breeds encouraged him to find specialty butcher shops that sold these particular cuts, which led him to discover an apprenticeship program offered by Fleishers, a sustainable butchery based in New York. In 2013, Yu and his bulldog, Bootie, drove across the country to upstate New York, where he enrolled in a four-month apprenticeship at Fleishers When his apprenticeship ended, Fleishers hired Yu to work at their shop in Kingston, NY. After several months in Kingston, Yu and Bootie drove back across the country again. This time, Yu's goal was to launch his own butchery that could service his friends, family and community. Yu was ready to begin butchering on his own, which he first attempted at a carniceria in Downey owned by a friend who had also completed the same apprenticeship. Yu decided to call his company Aged Butchery, because everything is technically aged. He would first sell his cuts at the West Hollywood Farmers Market and later the larger Hollywood Farmers Market. He found that his customers appreciated his style, as it not only minimizes waste, but appeals to a wide variety of global cuisines. Yu has, for the time being, stopped selling at farmers markets. He ran into a technicality with the USDA where he was not allowed to use his friend’s carniceria — which, as a retail space, is exempt from USDA inspection, and still use his own company name. He is now on the precipice of securing his own space, which will function as a butcher shop and kitchen. Here, he can make his own deli meats, bacons, stocks, and other products. Once that's in place, Yu will resume providing the same transparency and integrity his customers have always enjoyed, all sourced from local farmers with whom Yu has developed a relationship. You can follow Yu's progress via his website or Facebook page. http://www.agedbutchery.com/ ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Cole Dougherty and Bryan talk about butchery, inspection, collecting arachnids, the usual stuff. Cole Dougherty is Head Butcher at Nello's Specialty Meats in Nazareth, PA. Nello's serves the tri-state area and operates under state and federal inspection. Cole brings his butchery experience to bear as he wears the many hats required of Nello's operation. He also collects very large, hairy spiders. https://www.nellosmeats.com/ [email protected] ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Bryan and Phil discuss the intersections of food, farming and social justice, raising cattle that feeds those that need it, Stone Barns, cooking and Phil's journey. Phil Haynes is the Assistant Livestock Manager at Carversville Farm Foundation located in Bucks County, Pennsylvania. Carversville Farm Foundation is a non-profit organization that is focused on producing organic food for center city Philadelphia soup kitchens. The farm's mission is simply to donate the most nutritious proteins and vegetables possible to communities who need it the most. Phil’s first encounter with farming was in his home town in NJ in 2011 when he and his brother started their own small vegetable CSA (community supported agriculture) called Ralston Farm, which initially provided fresh produce to 25 families in Morris County. While at Ralston, Phil attended Connecticut College where he majored in anthropology, with a minor in botany. In college he completed a summer long internship with the livestock department at Stone Barns Center for Food and Agriculture. Phil returned to Stone Barns as an employee in 2016 and managed the waste-fed pig program, pastured egg layers, turkeys and ducks, while overseeing their state-inspected processing facility for poultry and red meat butchery. Phil loves to cook over open-fire for his friends, family and coworkers and roast the occasional whole pig or lamb for a party. Phil currently manages the organically certified poultry slaughterhouse at Carversville Farm Foundation, and helps direct infrastructure projects and day-to-day tasks around the farm. In the future, Phil looks forward to working more on the social aspects of food justice at CFF through the enrichment of communities they work with in center city Philadelphia. https://www.carversvillefarm.org/. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Bryan and Chris talk about the renaissance art of butchery. Bringing animal husbandry, curing, cooking and cutting to bear in the butcher shop. We hear about Chris's world travels and adventures. Farming at Blue Hill in New York, cut at Kensington Quarters in Philly, worked in Buenos Aires, apprenticed as a salumi maker in Tuscany. After moving back to the states, he has become head butcher and manager at Beast & Cleaver in Seattle, Wa ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Aaron Waters is owner of Waters Abbatoir in Red Hill, PA. Bryan and Aaron will talk about the custom processing industry, farm slaughter, and staying independent. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Keith "Carlos" Havas is the Owner/President at Davison's Butcher Supply, that place that has all the equipment you want. Davison's has been a sponsor of the World Butcher Challenge. https://davisonsbutcher.com/. [email protected] ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Christy Miller is opening Marfa Meats in Marfa, Texas, a place famous for being isolated. Her vision is to create a USDA-inspected and state-inspected processing facility and get a local economy started around the existing local ranchers, who typically ship cattle to be processed. As anyone in the industry knows, it takes a special kind of grit to convince ranchers, local real estate owners, USDA officials and consumers to get on board. Hailing from Indiana, Christy Miller comes from a background not in ranching, but finance. She arrived in Marfa five years ago, has slowly planted her feet in town full time and now is undertaking a meat processing plant project. (from Big Bend Sentinel) https://www.marfameats.com/. [email protected] ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago institution. Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city’s most popular restaurants including modern Spanish taps spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago’s first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder’s offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality’s beloved Publican Quality Meats. Expanding upon Kahan’s signature "snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago’s critically acclaimed butcher shop, neighbourhood café, bakery and gourmet market. (from Chicago Gourmet) http://www.publicanqualitymeats.com/#about. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Talking to a diversified lamb rancher about farming, marketing, staying afloat on your own and working with Niman Ranch. Cody Hiemke has a BS and MS in Animal Sciences from UW-Madison. His MS work involved using ultrasound to determine the size of the lamb chops in live lambs.He and his wife, Ruth Koepke, have a small farm where they lamb out approximately fifty Shropshire ewes each year. Their target market is to sell stud rams to commercial producers, but they also sell meat and wool off the farm. In addition, Hiemke manages the Niman Ranch Lamb Program and the Pork Production Planning. He also serves on national sheep organization boards, including the American Lamb Board (ALB), the National Sheep Improvement Program (NSIP), the National Sheep Industry Improvement Center (NSIIC, different from NSIP), and the Implementation Team for the Sheep Industry Roadmap. (from wpr.org) ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Talking to Melissa Cortina about taking a pause, sourcing great meat, being a woman in butchery, moving from restaurants to the shop life, fighting with pastry, and other great topics! Melissa Cortina is a erstwhile academic, a cook, a butcher, a business owner and a reluctant party chef. https://bavettemeat.com/. [email protected] ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Moises Rios-Hernandez and his brother run a full service butcher shop in a location where their father started working twenty years ago. A Marine and butcher, Moises is no stranger to service and community. Luis Butcher Shop is a reflection of that attention to detail and customer service. Moises Rios-Hernandez is a long-time resident of Downey and served as a Unites States Marine from July 2000 to December 2005. His service included two combat deployments to Iraq in support of Operation Iraqi Freedom. Moises served two roles while attached to Marine Medium Helicopter Squadron, he was a Logistician and an Aerial Observer aboard a CH-46 helicopter. After the service, Moises went on to work in the family business as a butcher. As of 2014 Moises took over and rebranded it as Luis’ Butcher Shop. He is one of the founding members of Courage Forward and an active member with Gangs out of Downey. His education includes an internship in Kingston New York to learn whole animal processing and is currently working on his bachelors’ from The University of Phoenix. (from courageforward.org) https://luisbutchershop.com/ https://www.instagram.com/luisbutchershop/ ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. Connect with Bryan Mayer https://www.instagram.com/bryandmayer/ https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Stefano Diaz owns The Meat Wagon Butchery to the Kingston’s Waterfront Farmers market. Stefano is taking that dream to four walls and a floor in Kingston. We will hear about his work with local farms, his commitment to grass-fed, creating a mobile butcher shop and where he goes from here. Stefano worked at Biltmore Estate in Asheville, NC, where he learned a style of butchering called Italian seam breaking. It was then he learned the love of butchering. He returned to NY and completed Fleishers’s three-month apprenticeship program in September of 2015. From there on, he worked in the Fleisher's Kingston shop as a head butcher until it closed in 2017. “I found myself soon after working at Marbled Meat Shop in Cold Spring NY where I helped grow the butchering program. The Meat Wagon mobile butchery is my way of returning to Kingston.” https://www.themeatwagonmobilebutchery.com/[email protected] ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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No Ounce Wasted Butter Meat Co. has a new taken on environmentally-improved meat: use dairy cows. Not a new idea to many in the meat industry, dairy culls often end up in industrial grind. Jill Marshall Gould has brought a modern sensibility to her program- keeping the culls local, the quality high and using butchery and marketing to give the cuts value. Bryan talks with Jill about her innovation, using online sales during a pandemic and other meaty topics. Jill Marshall Gould, after marrying Steve Gould, a third generation dairy farmer at Har-Go Farms in Pavilion, saw a way to utilize something the region has in abundance: culled dairy cows. Instead of sending these cows to auction, Marshall Gould has started processing them and dry aging the steaks, selling them alongside burgers and dog bones at pop-ups under her Butter Meat Co. label. While still a small operation, she hopes to ultimately have the capacity to expand beyond her own farm’s cows and open a retail space nearby. (From Letchworth Gateway Villagers Initiative). Jill brings her experience of working on her family's farm and working with Walmart's supply chain to rethink local food. https://buttermeatco.com/ [email protected] ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/ To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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