BG co-founder Marissa Guggiana was interviewed on the Bay Area’s KRON 4 Weekend News about the importance of talking to your butcher and eating well-raised meat.
It occurred to us that The Butcher’s Guild members offer a virtual library of meat and food books. If you are thinking about Christmas gifts, here are titles from our members (and more are in the works for next year!). Links below are for Amazon, but of course we think it is way cooler to […]
The Butcher’s Guild has made it a tradition to host the Good Food Awards Judging Afterparty. When every submission has been tasted and rate, we help all the food luminaries unwind and get to know one another (with a little help from our mixologist friends, The Bon Vivants, of course). Check out the good vibes […]
It is news in itself that there is still so much news about butchers. I began writing Primal Cuts: Cooking With America’s Best Butchers in 2009 and industry insiders were clamoring to announce the end of the butcher craze faster than political pundits can proclaim a Republic Presidential candidate dead in the water. We are […]
Our friend and BG Charter Member Brad Farmerie was on Martha Stewart’s Hallmark show this week to share his creative take on some holiday favorites: a cranberry sauce (with kumquats and ginger), brussel sprouts (with fish sauce, chilies and cane sugar caramel) and a pumpkin cheesecake (mom’s recipe!). Hey, Brad, we are thankful for you! […]
Check out this article from The Daily Beast (October 31, 2011) about BG member, Gaetano Arnone, and his role in a new work by artist Elain Tin Nyo. The Art of the Pig Just in time for Halloween, New York artist Elaine Tin Nyo is partnering with a hipster butcher to break down […]
A profile video of Rob Levitt, butcher and owner of Butcher and Larder, a locally sourced butcher shop in Chicago. Oh, Grub Street, you may love him but we loved him first!
If you are interested in a being butcher, it’s time to get your hands dirty. As the old Kurdish saying goes, “If skill could be gained by watching, every dog would become a butcher.” Many people begin by interning or staging at a butcher shop. Our members range from Cutters (meat cutters) to Curers (salumists, […]
“The [goat] head? Oh yeaaahhh…” Watch Butcher and Larder’s Rob Levitt create a special goat sausage with John Zaragoza of Birrieria Zaragoza. (plus they eat lunch and say bad words). An insight into how butchers and chefs are beginning to learn from one another. This is on of the BG’s favorite things to see! Community […]
In my opinion, most turkeys have had the delicious bred right out of them. They have big breasts, since most Americans prefer white meat. They dry out easily, they taste bland and they take approximately 1 million years to cook. There are so many reasons to seek out a heritage-breed* turkey. The most immediate is […]