This video of a 2-hour beef butchery workshop is intended for those interested in learning how to butcher a cow.
In the name of creating good food, this annual Bay Area festival brings food makers, farmers and community residents together.
In this short documentary: from the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition.
Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.
December 09, 2010 This time of year brings out those best-of-the-year lists, and food stories is has its round up too. A few days ago, Daniel Fromson, of the Atlantic listed what he considered the 10 Biggest Food Stories of 2010. A few dealt with food policy – the Healthy, Hunger-Free Kid Act and Food […]
November 23, 2010 Chef (and filmmaker) Daniel Klein recently visited LTD Farm where they were harvesting the turkeys they had raised for several Thanksgiving dinners. But they weren’t alone. Many of the eaters who had purchased one of the free range turkeys were invited to help in the process. As one participant said, “To be […]