No Ounce Wasted

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…

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…

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…

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…

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…

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…

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 –…

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…

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/ nellosmeats@gmail.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/…

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…

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…

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:…

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/. davbutsup@gmail.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…

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/. info@marfameats.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…

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…

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…

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/. melissa@bavettemeat.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 –…

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…

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/themeatwagonllc@gmail.com ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee…

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…

No Ounce Wasted Jake and Ku'Ulani Muise founded Maui Nui Venison with a win-win vision: control the invasive axis deer population that threatens the equilibrium of Hawaii's ecosystem and make the most nutrient dense meat available to non-hunting consumers. As meat people know, it is no simple matter to sell wild meat under inspection. Hear Jake's story and how they are making this incredible business work. https://mauinuivenison.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…

No Ounce Wasted Chris O'Blenness is a Wyoming native son, recently returned form New York. When he was back east, he got a Stone Barn education, running their livestock program. He is a chef and a rancher and he is bringing those passions together with the newly acquired Buffalo Meat Co., which sells buffalo and elk meat. Hear about Chris's exciting plans for the 70 year old business and the turns that brought him back home (home on the range). Jackson Hole Buffalo Meat Co. has a new owner. Chris O’Blenness, who was born and raised in Hog Island, bought the business from Dan Marino a few weeks ago. O’Blenness most recently ran the livestock program for Stone Barns in New York. Some may know this valley native as one of the owners of the old Southside Pizza, a farm to table pizza restaurant he started after working for Cosmic Apple Gardens. After shutting the restaurant’s doors, O’Blenness wanted a fresh start and moved to New York to attend culinary school in 2010. Someone at school told him he should lookup…

No Ounce Wasted Host Bryan Mayer talks to Judy Ni about her steadfast commitment to sourcing, breaking down stereotypes about what quality means and using in-house butchery as part of their process. They will explore some exciting ideas about co-op models and what restaurants can do in the post-pandemic reality we are living in. From Judy: Growing up, I was immersed in the traditions of my parents' heritage, learning at the side of my parents, grandmothers, and aunts about Taiwanese culinary classics and customs. While attending school in NYC, I came upon the exploding food scene and found myself dreaming of a future in the culinary world. Fast forward a few years, I took the leap and met my husband Andy. Despite our different backgrounds, we found a shared passion in food and were fortunate to join two great culinary teams - Andy at Chef Daniel Boulud's Dinex Group (www.danielboulud.com) and me at Blue Hill at Stone Barns (www.bluehillfarm.com). The time at Blue Hill helped me make the connection between…

No Ounce Wasted Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educator and helps all kinds of places stay compliant and creative. Control Point founder, Trevor J. Morones, is a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value. As a Lead HACCP Instructor, GFSI auditor in training, and ANSI Food Manager course Instructor/Proctor, Trevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations, eliminating costly mistakes/fines while creating cultures of operational excellence. In working with high volume manufacturing…

No Ounce Wasted Bryan and Mills talk about the challenges (some said impossibilities!) of having a whole animal shop on Hawaii. They will discuss Mills' expansive career and how being a rancher informed how he runs his shop and why he wanted to make the move to ownership and retail. Mills Stovall, Originally from East Texas, moved to big island over 20 years ago after working in many restaurants in northern Cali, New Mexico, Texas and Louisiana. He moved to the big island to work on farms then became the Ranch Manager/executive Chef for Roaring Lion Ranch. Mills worked for over ten years with this ranch, raising pigs, sheep and cattle. In 2014 his Daughter Halia’ was born and he decided to try and open up a butcher shop that only carried animals and products, grown and raised on the big island. Most people he spoke with told him this isn’t going to work and he’s gonna have to bring in from the mainland, but that didn’t stop him from trying it out. Waimea Butcher shop is on its 5th year of operation and is…

No Ounce Wasted Sam Garwin is the secret weapon that businesses in the regenerative food space use to make everything work. From customer experience to company culture, from supply chain to product utilization, she can help food businesses to thrive. Former CEO of Fleisher's in New York, she is well-versed in the issues of the local-sourcing, whole animal meat world. We are thrilled to hear her insight on our industry and current challenges in the Covid-19 era. Samantha works with regenerative food business owners and leaders to prepare for sustainable growth. Her focus areas include product management, supply chain analysis, organizational culture, leadership development, messaging, and customer experience. http://samgarwin.com/ samgarwin@gmail.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…

No Ounce Wasted The World Butchers Challenge is an international competition that pits teams against one another at the highest level of butchery skills. We talk to Butcher's Guild co-founder Tia Holmes about how they formed the first United States team, how you can get involved, what it was like competing in Ireland in the 2018 competition and how they got the WBC to come to the California for the 2021 games. After we talk to Tia Holmes, we will deep dive with one of Team USA's biggest sponsors, Martini Equipment, about their part of the industry- the machines that smoke, chop, age and slice! Tia Holmes is co-founder of the Butcher's Guild, author of Butchering For Dummies, the Captain of Team USA in the World Butcher's Competition, a chef and business coach. Michael Tesser is the sales director for Martini Equipment, Commercial foodservice equipment specializing in Italian designed systems for the food industry. Because thousands of years of experience and technological advancement can’t be wrong.…

No Ounce Wasted How do we keep innovating and diversifying as a small business? How do we bring staff along and build them up? How do we keep growing as a one-location shop? McCann's Local Meats continually finds new ways to connect with their community and keep their business authentic and successful. Even during Covid-19, they have developed a new meat vending machine (we have been dreaming of this for years). Kevin McCann began cutting at the Culinary Institute of America. "My first day of class with Tom Schneller I was hooked." He then worked for the The Hudson Valley Sausage company doing hog roasts, several hundred pounds of sausage each week, and deer processing during the season. After graduation he was hired as a Teaching Assistant Back in the Meat Room. As a production manager at DeBragga and Spitler, he learned the art of dry aging and understanding the wholesale side of butchery. After cooking for a few years, he got the opportunity to apprentice at Fleisher's. He found a co-op of farmers in…

No Ounce Wasted Lack of skilled labor is a chronic issue in the small-business sector of butchery. How do we train people up efficiently? How do business owners pay trainees well and also keep the doors open? How do we include more sustainable practices into the core of education? Michael Lapi is an educator, training SUNY students to become butchers and processors and has a passion for the farm to table ethos.. Bryan will talk to him about his important role in the food system and what we all need to know about training butchers. Michael Lapi runs the Meat Processing and Food Safety Certificate Course (and American Cuisine & Farm to Table Management) at SUNY Cobleskill, a well-known and well-respected program. He is a member of Chefs Consortium. Michael Lapi is the former chef/owner of Church and Main Restaurant in Canajoharie He is also an expert mushroom forager. Mike contributes his talents to the Schoharie Farm to School Project by doing cooking demonstrations and educational workshops.…

No Ounce Wasted Radio Show Norman Nesby Jr. AKA Norm The Butcher, is a San Francisco native and butcher at Baron's Meats. Bryan will talking to Norm about his major career shift and why he moved from logistics to butchery. They will also be getting into race and access in the food industry. "Norm is a role model and I love having intense conversations with him about who is given a platform to speak in the food industry." - Bryan Mayer, host. Norman is a retail butcher at Baron's Quality Meats in San Francisco, Ca. He has been in the industry for 8 years, after a long career in transportation in logistics. He has worked in most capacities of the retail side of butchery from small, local, whole animal shops to grocery stores and most things in between. norm.415@yahoo.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…

No Ounce Wasted Radio Show Jamie Waldron is a skilled and experienced butcher that connects consumers to quality local meats. The catch? He doesn't have a shop. Jamie uses education, communication and personalization to make a direct connection to his customers. How is this business model working and is it a way forward for butchers post-Covid? Bryan talks to Jamie about this and his life with the knife. Jamie Waldron is the owner of J Waldron Butchers in Ontario, Canada, which uses meat shares and education to connect consumers with Ontario farms and responsibly-raised meat. He is also the author of the Home Butchering Handbook, which covers all aspects of traditional meat cutting, from whole carcass to usable cuts. Jamie started his career in a small country butcher shop as a teenager. Since then, he has dedicated 18+ years to the art of butchery. He has worked at some of the top butcher shops in Canada, helped craft menus and meat programs for restaurant groups, consulted for butcher shops, and worked…

No Ounce Wasted Radio Show Butcher's Guild co-founder Marissa La Brecque turns the spotlight on host Bryan Mayer and introduces listeners to the man behind the mic. A longtime advocate of responsible sourcing and whole carcass utilization, Bryan is well-known in meat as a connector- of people, ideas and solutions. Bryan Mayer - With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kills floors, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. He co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space, dedicated to supporting local agriculture and fostering a connection between…

No Ounce Wasted Radio Show Sarah Wong worked in restaurants for 16 years before moving to educating chefs and students. She has trained with the world-famous Chapolards, been part of the craft butchery movement at every turn, and taught at colleges and currently a high school (most culinary education barely approaches a carcass, but Sarah takes meat out of the box for students). She is passionate, kind and "a genius", according to host Bryan, who does not say this lightly. Sarah Wong - After spending 16 years in the food industry, Seattle Meat Collective co-founder and former owner and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: It almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from…

No Ounce Wasted Radio Show Slaughterhouses are the golden key to opening up more local food supply chains. Rising Spring Meat Co. is an abbatoir and processing plant of the highest order, maintaining healthy systems in the NE by doing some of the hardest, lowest margin work in the meat biz. Jay Young is co-owner of Rising Spring Meat Co., a USAD-inspected slaughterhouse and processing plant and a B Corp. http://www.risingspringmeats.com/ jayy@risingspringmeats.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 –…

No Ounce Wasted Radio Show Travis Stockstill knows the meat industry inside and out and he still loves it. As the host the Meat Block podcast, a consultant to plants, member of Team USA in the World Butchers Challenge and a good old fashioned American butcher, we know he and Bryan will be chopping it up good. Travis Stockstill is a member of Butchers of America, production manager at JJM, and creator of The Meat Block Podcast. https://www.facebook.com/americanbutcher/ travismeatstockstill@gmail.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 –…

No Ounce Wasted Radio Show Dan Honig owns Happy Valley Meat Company, which sources ethically raised meat, direct from small northeast farmers. They work to make the wholesale meat business more human and efficient, allowing each part of the chain to focus on their specialty. Dan Honig is the owner of Happy Valle Meat Co. and an advocate for sustainable meat systems. https://www.happyvalleymeat.com/ dan@happyvalleymeat.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…

No Ounce Wasted Radio Show Josh Curtiss and Kate Kavanaugh own Western Daughters, a popular whole animal butcher 'shoppe' that has a strong commitment to educating their consumers and creating community. We are especially excited to talk to them about their Covid-19 moves, including shifting to a CSA and meat box model and about their recent purchase of a farm. Vertical integration at its most fundamental. Kate Kavanaugh is somewhere between being a vegetarian and a sustainable land management advocate. She runs the business side of things. Josh Curtiss is a master-woodworker turned butcher and the mastermind behind everything operations. Togehter they own Western Daughters Butcher Shoppe, a whole animal retail outfit in Denver, Colorado that just bought the farm (in a good way). http://westerndaughters.com/ kate@westerndaughters.com Here's the book I referenced... https://www.amazon.com/Broken-Heartland-Americas-Rural-Ghetto/dp/0877455546 As well as an article written by Tom Philpot back in '08 at the time…

No Ounce Wasted Radio Show Coping (and thriving) in the pandemic. Host Bryan Mayer and butcher/ owner J. Fox of Hudson & Charles in Manhattan talk about making it through this crisis personally and professionally. Fox's shop is open and pivoting to keep the doors open. Hear about what is working for them and how you can bring that to your business. From Grub Street: "Hudson & Charles is even more boutique than, say, Murray’s Cheese or Despaña Fine Foods: The shop is teeny-tiny, and each item that takes up precious space is there for a reason — because it’s the best. To start, the meat: It’s all locally sourced, pasture-raised, and grass-fed, and you can purchase custom cuts of beef, pork, lamb, goat, and chicken. Too hungry to wait? Too lazy to cook? There are also made-to-order sandwiches, like “The Balboa,” a panini with smoked ham, bacon remoulade, raw baby Swiss cheese, and pickles. " http://hudsonandcharles.com/ jfox@hudsonandcharles.com ~ More About No Ounce Wasted ~ Profit margin perils, mental health…