Month: November 2011

MG of the BG on KRON4

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.

A Meat Library! A is for aitch bone, B is for bacon, C is for cartilage…

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… Read More

Good Food Awards Afterparty!

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… Read More

So much news about BUTCHERS

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… Read More

Martha Stewart gives thanks for Brad Farmerie

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… Read More

Butcher*Muse*Babe Magnet: Gaetano Arnone

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… Read More

Grub Street profiles Rob Levitt of Butcher & Larder in Chicago

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!

GUEST SAUSAGE: Rob Levitt teaches goat sausage butchery & preparation

“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… Read More

Give thanks for biodiversity: get a heritage-breed turkey

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… Read More

Good Food Awards announces finalists!

We are so excited to see the finalists announced for the 2012 Good Food Awards! The Charcuterie category awards THREE BUTCHER’S GUILD members. Go HERE to see the full list of tasty, sustainable scions in the food world!… Read More

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