Podcasts about primal supply meats

On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through her decision tree she uses when advising customers, and Dave repeatedly pitches Heather on meat glue.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

In this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field. Heather specializes in whole animal butchery  and is the founder of Primal Supply Meats, a Philadelphia-based butchery and local sourcing company. Since 2016, they've been building a supply chain to connect regional farmers and slaughterhouses to restaurants, chefs and home cooks who care about sourcing local, sustainably raised meats. You can learn more about Heather on her website primalsupplymeats.com

Join us for a conversation with Heather Marold Thomason, butcher and owner of Primal Supply Meats. Primal Supply is a Philly-based butchery committed to whole animal practices and changing the local food system. Heather went from dance to graphic design to butchery, training in pasture-based livestock farming and whole animal butchery. In 2016, she founded Primal Supply Meats, a modern butchery and grocery.Photo Courtesy of Jillian Guyette.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

In this episode, our podcast hosts chat with two Philadelphians who are a cut above the rest: one cuts meat, the other cuts hair. Since she founded Primal Supply Meats in 2016, Heather Marold Thomason has continually taken the business to new heights. She started by providing meats to notable Philly chefs. Now she supports more than a dozen regional farmers and a family-owned slaughterhouse, and runs neighborhood butcher shops inSouth Philly and Brewerytown. People often ask, “Who’s the barber that’s the man in Philly?”The answer is Faheem Alexander, a Philly superstar, based on what he can do to both your beard and your head.

This is Part Two of my conversation with Heather Marold Thomason. Heather and I talk about what she went through the first time she slaughtered an animal (2:30), the mind-blowing statistic of how many families are fed by one animal (19:10), and the moment she knew she had to open her own shop (27:10). We also discuss how important self belief and patience have been to her journey (38:20) and how this pandemic is not the most difficult obstacle she has faced (46). 

Heather Marold Thomason leaps first and thinks later. Heather and Kai talk about her previous life as a dancer and graphic designer (3:40), burning out in college (10:40), and how becoming friends with farmers came to change her trajectory (29:20). They also discuss apprenticing on a farm (43) and how her previous life as a dancer and artist shapes her life now (53:30). 

In light of the onslaught of articles calling for cutting back on meat consumption, host Dana Cowin talks to one of the country's pre-eminent butchers, Philadelphia-based Heather Thomason of Primal Supply Meats about her chosen career. Thomason describes her transition from dancer to designer and finally to butcher in a way that makes this windy path seem inevitable. She also explains the importance of rotational grazing, and how this approach to farming can, in fact, improve the land rather than destroy it the way industrial farming does.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Speaking Broadly is powered by Simplecast.

In celebration of Women's History Month, KYW Newsradio's Hadas Kuznits opens a conversation with Ange Branca of Sate Kampar and Heather Thomason of Primal Supply Meats about the challenges and triumphs of being women business owners.

Primal Supply Meats is a Philadelphia based butchery, founded by Heather Marold Thomason and Cecilie May in 2016. Heather and Cecilie may have different backgrounds but their love of food and their craft brought them together, and oh we're so lucky!Primal Supply Meats has partnered with more than a dozen local farmers in order to provide Philadelphia restaurants and home chefs with quality pasture-raised meats. Starting with a Butcher's Club (in which Warhorse is a proud drop off location), Heather and Cecilie were able to open a beautiful butcher's shop in 2018, located on East Passyunk Avenue in South Philly.In this episode, we hear from both Heather and Cecilie as to what ultimately drew them to butchery, the importance of creating meaningful relationships, as well as the significance of what they're doing not only to us as the consumer, but to the farmer's and their land.Please either head down to their new shop in South Philly or go to www.primalsupplymeats.com for more information! You will not be disappointed!***Also, this was the first time recording with four microphones. What we didn't realize was that the additional two microphones would take up more space on the SD card...close call on this one!***

East Passyunk Avenue gets a new old-style butcher shop... and as KYW Newsradio's Hadas Kuznits reports in this week's segment of What's Cooking on 1060, the owner and head butcher is a young woman named Heather Thomason.