Food.Farmer.Earth Newsletter: Artisan Butcher

A Traditional Old-Styled Butcher

As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz can also tell a lot about a particular animal by visiting them at the farm. “I can tell you when to slaughter them and why to slaughter them based on the portion sizes that you’re going to get out of those cuts of meat,” he says.

As we see in the video, Smaciarz also visits one of his clients, Tracey Baker of The Gleason Ranch, where he emphasizes the quality of care and treatment that she her grass fed cattle receive.

How to Make Homemade Sausage

Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo. All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

Full Transparency in the Meat Buying Process

Artisan butcher Tracy Smaciarz and rancher Tracey Baker describe their philosophies on the care and treatment of livestock, and the importance of transparency throughout the entire process. To Smaciarz and Baker, livestock are living creatures deserving of respect, and humane treatment during their lifetime. Ultimately, the buyer should know where their meat comes from, and how the animal was raised.

Next Week: Sustainable Seafood


  • How to Can Sardines
  • Sardines have many health benefits and what better way to have them on hand than to can them fresh yourself for an ample supply. Harriet Fasenfest and Marge Braker show step by step how to safely can sardines. Included in the process, is a brief refresher course on how to use a home pressure canner. Longtime friends (and home canners), these two will have you chuckling along the way.


  • Albacore Tuna, Line Caught and Hand Packed
  • Running a small business has it’s own set of daily challenges, let alone one that depends so much on Mother Nature, as ocean fishing. Mark Kujala of Skipanon Brand Seafood, a micro-cannery in Warrenton, Ore., carries on the family tradition of buying directly from fisher families and canning seafood by hand in small batches. Join us on a seafood adventure as we observe a typical albacore day from the fishing wharf and into the can.


  • What about Mercury in Tuna?
  • We talk with Dr. Michael Morrissey, who completed a study in 2005 on the levels of mercury found in West Coast Albacore while affiliated with the Oregon State University Seafood Laboratory in Astoria, Oregon. In addition, the study looked at the levels of essential Omega 3 fatty acids in the same fresh-caught albacore samples. Those who may be concerned about eating albacore fillets or canned tuna because of concerns over mercury contamination won’t want to miss this episode.

The Weekly Roundup

Sign up for the Food.Farmer.Earth Weekly Newsletter: Don’t miss our journeys of discovery connecting the dots between the earth, the farmers, and the food we eat.  Join us throughout the week as we travel in the Kitchen, to the Field, and deep into Food Wisdoms on the “road to find out’ more about food, and the people behind our food. Like us on Facebook and follow us on Twitter for meaningful curated content.


Leave a Reply

Your email address will not be published. Required fields are marked *