Podcast appearances and mentions of adam danforth

In this 16th episode I wish to present to you a theory of stewardship. How do we tend to our land? How do we tend to our livestock or animals? Does God give a paradigm for us to actually consider? Works mentioned: Dirt to Soil by Gabe Brown Grass Fed Beef for a Post-Pandemic World by Ridge Shinn and Lynn Pledger Butchering by Adam Danforth

Meet our October Book of the Month. This comprehensive guide covers everything from knife selection and equipment to sanitation, slaughter, butchering techniques, and packaging. Learn the art of home poultry processing with step-by-step instructions and vivid photographs. Get 20% off with code BOTM23 in October, and you'll also receive a free disposable apron with your purchase!Listen in while Jeff shares all about this great reference book!Purchase Butchering Chickens by Adam DanforthOctober's Book of the Month BlogShop all Meyer Hatchery Books of the Month

Running a no-waste household can feel like a challenge. Tessa and Jeff discuss how to use every part of the bird, from chickens and ducks to partridges and quail. Try some new ways to eliminate waste in your kitchen!Meat Birds: https://www.meyerhatchery.com/Meat-Birds-c57267889Meat Bird Options: https://meyerhatchery.zendesk.com/hc/en-us/articles/360015642971-Meat-Bird-OptionsProcessing Supplies: https://www.meyerhatchery.com/Processing-Supplies-c39788047Processing Waterfowl: https://meyerhatchery.zendesk.com/hc/en-us/articles/4818516830093-Processing-Waterfowl-For-Meat"Butchering Chickens" by Adam Danforth: https://www.meyerhatchery.com/Butchering-Chickens-p188385408Processing a Chicken From Start to Finish (Viewer Discretion Advised): https://youtu.be/iFtyZDCmnYoOptions For Processing Your Meat Birds: https://blog.meyerhatchery.com/2017/09/options-for-processing-your-meat-birds/

In this episode, I chat with Adam Danforth, a butcher, educator, and James Beard award-winning author. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude.  We talk about Adam's road from corporate marketing burnout to his career in meat processing and humane butchery.  We also discuss his latest initiative, ROGUE FOOD UNITES, a nonprofit which meets the immediate and long-term food needs of fire victims in Southern Oregon with comfort food prepared by locally-owned restaurants. Click here to donate.

Anna Borgman went to culinary school before she became a hunter. She studied the relationship between how an animal was raised to how it tasted on the plate. The same is true for game -- a sense of place imparts itself onto every animal harvested. This episode, we talk about the art of butchery, and delve into some practical tips -- like which knives you need and how to handle silverskin. 2:30 - May 29 "So You Think You Wanna Fish?" webinar with Artemis 8:00 - Shooting stars! Paint brushes! Lupine! Oh, my! That lovely point when you know your local wildflowers by name... it bolsters your sense of place 10:00 - iNaturalist citizen science app; plus Seek app, which uses your phone to identify plants 10:30 - Anna of Forage Fed teaches butchery and does game processing, and she's also into how food systems work 13:00 - Portland Meat Collective with Camas Davis - whole animal butchery for chefs 15:00 - Cricket protein farming... yup. 16:30 - Entomophogy = bugs for food 17:50 - Butchery versus meat-cutting 20:00 - Why does meat look different on older vs. younger animals, or how does meat quality change depending on how an animal has been raised? 20:30 – Fred Provenza’s work on how animals meet their own nutritional needs instinctually 25:00 - How animals are fed affects so much else... land use, public land health, etc. 28:00 - There's no single right way to butcher an animal. The two golden rules, however, would be 'clean' and 'cold' -- below 45 degrees is ideal 30:00 - Gloves can help you handle that meat without your hands going numb. 31:00 - You don't need an expensive knife. You just need a sharp knife. Anna uses the Victorinox ones... totally affordable. 32:00 - Knife arsenal: you need a boning knife (maybe two, depending on stiffness preference), a paring knife, and a butcher knife. A grinder is also pretty handy 34:00 - Being a woman at 'sausage school' and laughing like a teenager at all the punny jokes 35:00 - Cleaning silver skin, which is the connective tissue that lines muscles (it also dulls your knives and clogs your grinder) 40:30 - Subbing whitefish in a crabcake recipe 42:00 - Meat color/toughness has to do with how muscles are used for movement (and something called myoglobin) 49:00 - Good books to start out with: Adam Danforth's books on beef and other animals; MeatEater's guide to field processing  53:00 - You can't mess it up. Really! Just get in there and cut up the animal. You get better every time. 56:30 - In the field, try to keep your knife hand clean. One hand for pulling hide and swatting hair, one for clean meat-handling. 57:30 - a bone dust scraper 59:00 - dry-aging & flavor 1:06:00 - Bear fecal plugs, ya'll 1:07:00 - Find Anna at forage-fed.com, or @annaborgman on Insta

This minisode is a little bit different than traditional episodes, as we cover relevant happenings in and around Meyer Hatchery. This episode is a special part two continuation from my conversation from last week with Adam Danforth, a butcher, educator, and James Beard award-winning author. As a reminder, last week we introduced Adam and his initiatives at Good Meat Project and Atlas of Butchery. We also covered how the effects of COVID have impacted meat production and how the local landscape is shifted. If you missed last week's episode I highly recommend giving it a listen. Without wasting any time, let’s jump into the remaining interview as we take a closer look at home processing. In this episode you'll: Hear A Brief Overview Of The Home Processing Set-UpLearn More About The Community Aspect of ButcheryBetter Understand How You Can Participate As A BeginnerCatch Details On A Special Giveaway!Important Links:Listen to Part 1 with Adam DanforthGood Meat Project ResourcesAdam DanforthAdam Favorite BreedAdam's Favorite Recipes: - Roasted Half-Chicken- Chicken Sausage with Garlic and Rosemary- Smoked Chicken WingsPurchase Butchering Chickens: A Guide to Humane Small-Scale Processing.Also don't forget to join our exclusive Facebook Group "Inside The Coop" and submit your Poultry Pride Story, here!

This minisode is a little bit different than traditional episodes, as we cover relevant happenings in and around Meyer Hatchery. Sometimes we also interview industry leaders, and today I’m excited to be joined by Adam Danforth, a butcher, educator, and James Beard award-winning author.You may recognize the name from his comprehensive butchering books, including his newly released book Butchering Chickens: A Guide To Humane Small-Scale Processing. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. In today’s interview, Adam’s passion is truly evident, and I can’t wait to share his wealth of knowledge and insight with you all. In this episode you'll: Learn About The Good Meat Project & Atlas of Butchery InitiativesHear How COVID-19 Has Changed The Local LandscapeGet Resources On Supporting LocalLearn About Processing At HomeCatch Details On A Special Giveaway!Important Links:Good Meat Project ResourcesGood Meat SwitchboardEat Well GuideEat WildLocal HarvestAdam DanforthPurchase Butchering Chickens: A Guide to Humane Small-Scale Processing.Be sure to listen to Part 1 & 2 with Adam Danforth!Also don't forget to join our exclusive Facebook Group "Inside The Coop" and submit your Poultry Pride Story, here!

Whether or not you've heard, Albuquerque, New Mexico is one of the foodie centers in the U.S., and we can attest to that fact after our visit.  You may think the balloon festival is the big draw, but really, you need to stay for the vittles. Los Poblanos Historic Inn and Organic Farm sits on 25 acres in the historic city of Albuquerque, and encapsulates the concept of sustainable ecotourism in the lovely Santa Fe Style of architecture.  This working organic farm includes beautiful accommodations, a lavender farm with artisan products, beautiful views of the Sandia Mountains, and gardens galore, all with a preservation mindset.  Unfortunately, we only were there for the shoot, not the stay (Though marital negotiations will occur in the future in that regard in the Bowman household).   Fortunately, we had the opportunity to speak with Jonathan Perno, Executive Chef at the on-site Campo restaurant.  His 10-year-plus tenure has helped to put Campo on the Good Food 100 list, which highlights restaurants that help to build more transparent and impactful food systems across the food chain.  Biological systems, farmers, ranchers, restaurants, purveyors, and the environment all win with this mentality, and it starts with chefs that practice their art with a higher purpose.  And a delicious one, from what Rick experienced. Jonathan has been nominated five times as a semi-finalist for a James Beard award.  He has a holistic mentality and understands the connection between the food he prepares and the soil from which it springs.  His menu planning and execution incorporate all parts of the process of creating food artistry, including the sourcing, treatment and husbandry of the plants and animals he uses in the kitchen.  And it's obviously working in a most delicious manner. Links:https://lospoblanos.com/about/los-poblanos https://lospoblanos.com/dining/our-team/ https://chefscollaborative.org/ https://chefscollaborative.org/join-us/business-members/ https://chefscollaborative.org/event/save-the-date-meat-matters-new-mexico/ https://quiviracoalition.org/butcher/ http://goodfood100restaurants.org/Support the show (https://www.patreon.com/agriCulturePodcast)

We often talk about animals, and we talk about food, but very rarely do we actually discuss the middle part – how one turns into the other.  Before you run screaming in a panic, don't worry, we're not going to discuss the nitty gritty in detail here, either.  We are, however, going to bring you a conversation with one of the rock stars in the world of butchery.  Camas Davis is a magazine editor, outside-the-box thinker, leader, speaker and author of the memoir, “Killing It,” in which she discusses her adventures in the world of meat.  She has studied butchery and charcuterie in southwest France, and has brought that education and all of the delicious possibilities along with it back to our shores.  She sits down to speak with us about how a transparent process is necessary for a healthy food system, and how she uses experiential education (you get to eat the homework at the end of the class…) to help connect farmers, butchers, chefs, restaurateurs, and consumers, so that we all can have a stronger understanding of what we ingest and what it took to get it to our plates.  Responsible meat consumption also means that we try to learn how to utilize more of the animals we raise, not just the top two or three parts that everyone can name.  If you've ever enjoyed Mary Roach's gastronomic adventures in “Gulp,” Camus that might be right up your alley.Camas is also the Executive Director of the Good Meat Project, founder of the Portland Meat Collective, and a self-professed “Meat Thinker.”  That alone should draw you in, just to find out what she might mean by that.Links:https://goodmeatproject.org/about https://www.pdxmeat.com/ https://www.pdxmeat.com/about https://www.pdxmeat.com/instructors#camas-davis https://en.wikipedia.org/wiki/Butcher https://en.wikipedia.org/wiki/Charcuterie http://maryroach.net/gulp.html https://www.goodreads.com/book/show/21814351-much-ado-about-mutton http://www.muchadoaboutmutton.com/ https://www.huffpost.com/entry/wwii-food-america_n_1398132 Support the show (https://www.patreon.com/agriCulturePodcast)

We were lucky enough to catch up with Adam in Albuquerque, New Mexico as he was teaching one of his many workshops. Adam Danforth is the James Beard award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters and Blue Hill at Stone Barns, both in New York. He leads experiential workshops worldwide on butchery and meat science. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Support the show (https://www.patreon.com/agriCulturePodcast)

Adam Danforth is an author, butcher, james beard award winner, and community organizer. Contact Adamhttp://www.adamdanforth.comhttps://www.instagram.com/adam_danforthTwitter@adam_danforthCredits Travis Stockstill David ZarlingRyan O'HearnProducer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.comRyan O'Hernhttp://instagram.com/gatherandbreakgatherandbreak.com

Though widely consumed throughout the world, lamb is a largely under-appreciated meat in the U.S. “I think there are too many Americans who have just had bad lamb,” says farmer Craig Rogers of Border Springs Farm in Virginia, one of three experts on the subject who spoke with Kat Johnson at a workshop entitled Lamb Breakdown at the 8th Annual Chefs Collaborative Summit. “One of the most fun things for me is introducing—or reintroducing—people to lamb, and they just go ‘Oh my god I had no idea!’“ Rogers joined Chef Michael Costa (Zatinya, Washington DC) and James Beard Award-winning butcher Adam Danforth as they discussed all things lamb—from the science of muscles and flavor, to using lesser known cuts, and even starter tips for beginners. “I work with anyone who wants to better understand their relationship to meat, and also their relationship to animals that sustain us,” says Danforth, “By teaching on-farm slaughtering, whole-animal butchering, and meat and flavor science, I aim to challenge people’s stigmas around what they think they’re experiencing when they eat meat, or also what their ideas of quality are.” Hear more of their deep-dive on lamb and how farmers, butchers, and chefs can work together to promote consumption and sustainability of the animal. Heritage Radio Network On Tour is powered by Simplecast

Adam Danforth left behind a career in advertising and marketing in order to do something more grounded and meaningful with his life. He became a butcher, one of a new breed of artisanal butchers who are challenging the toxic and environmentally destructive world if industrial meat production. They’re practicing new ways (grounded in old ways) of raising animals, humane slaughter, and distribution. Danforth is the author of several books on butchering, and teaches and conducts workshops all over the world. He and his cohort are realistic about the daunting challenges of producing affordable, high-quality, and animal- and earth-friendly meat. In this program you’ll learn about the cutting edge (bad pun, I know) of contemporary butchering in the US and beyond.   quiviracoalition.org http://radiocafe.media/downtoearth/

We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly since it opened in 2008, Dirt Candy remains one of New York's hottest restaurants. Our other guest, Adam Danforth, isn't your everyday carnivore. A butcher by trade, Adam has written a James Beard Award-winning guide to meat cutting and worked at New York culinary temples Marlow & Daughters and Blue Hill. Despite his food's popularity, he's the butcher who thinks we should all be eating less meat. Plus: Smoothies! Reality TV! Pig tails!

This week on _ What Doesn’t Kill You _, Katy Keiffer is talking Meat Matters by Chefs Collaborative with guests Butcher Adam Danforth, Chef Paul Ferhlibach, and Butcher and Larder Owner Rob Levitt.  With Meat Matters coming to Chicago on November 10, such events are collaborative, educational fundraisers organized by Member chefs to celebrate – and help create demand for – good, well-raised, and appropriate portions of meat (as well as protein-rich vegetables and grains). The goal of these events is to inspire fellow chefs and the general public to use their individual and collective buying power to ‘Change Menus. Change Lives.’ Specifically delving into the topics of raising and butchering older animals, the value of older animals on the plate, as well as the need to change the current system of growing animals for food and other meaty matters, this is a conversation not to be missed! “Goat is starting to change in its awareness as a popular ingredient. A lot of people think goat is going to be gamier than lamb or sheep but the reality is it’s a milder meat.” [4:30] –Adam Danforth on What Doesn’t Kill You “It would be great if we had a system where we could raise an old dairy cow and sell her for the meat instead of any fate she might find [currently].” [29:00] –Rob Levitt on What Doesn’t Kill You  

This week on _ What Doesn’t Kill You _, Katy Keiffer is talking Meat Matters by Chefs Collaborative with guests Butcher Adam Danforth, Chef Paul Ferhlibach, and Butcher and Larder Owner Rob Levitt.  With Meat Matters coming to Chicago on November 10, such events are collaborative, educational fundraisers organized by Member chefs to celebrate – and help create demand for – good, well-raised, and appropriate portions of meat (as well as protein-rich vegetables and grains). The goal of these events is to inspire fellow chefs and the general public to use their individual and collective buying power to ‘Change Menus. Change Lives.’ Specifically delving into the topics of raising and butchering older animals, the value of older animals on the plate, as well as the need to change the current system of growing animals for food and other meaty matters, this is a conversation not to be missed! “Goat is starting to change in its awareness as a popular ingredient. A lot of people think goat is going to be gamier than lamb or sheep but the reality is it’s a milder meat.” [4:30] –Adam Danforth on What Doesn’t Kill You “It would be great if we had a system where we could raise an old dairy cow and sell her for the meat instead of any fate she might find [currently].” [29:00] –Rob Levitt on What Doesn’t Kill You  

This week on Food Talk with Mike Colameco, Mike sits down with two luminaries in the sustainable fish world- Sean Barrett of Dock to Dish, and Samantha Lee of Village Fishmonger NYC. Hear why Sean and Samantha joined the fight for sustainable fish, and what types of under-utilized seafood they feature with their fishery programs. How is Samantha kicking off Sustainable Seafood Week NYC? Later in the show, Mike chats with Adam Danforth. Few people know butchery better than Adam Danforth. Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and has taught butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. “We utilize all of the fish we catch, but for the general public, I think skate is one of the fish that people enjoy… it ends up everywhere… Squid is another under-utilized fish that is all over Montauk.” [6:15] “The market is flooded with imported fish!” [8:00] — Sean Barrett on Food Talk with Mike Colameco “Within meat, once I started to delve into it and looked at the full breadth of what it means to consume meat … breed history, species history, aspects of how they are raised, etc.” [30:00] “[My] books provide a number of different approaches for breakdowns of many different species of animal and various different techniques on how to utilize different muscles which is really an advent of modern understanding” [60:00] –Adam Danforth on Food Talk