Month: December 2011

The Butcher & the Animals download

The Butcher’s Guild has a christmas gift to share with you. The kind of gift that could only come from a child’s mind… put to meat, butchers, sharing, rocking out and the like. So my daughter and niece… Read More

A Christmas Gift from BG

The Butcher’s Guild has a christmas gift to share with you. The kind of gift that could only come from a child’s mind… put to meat, butchers, sharing, rocking out and the like. Check out this video and… Read More

The Washington Post Makes A Meat Pun in Honor of Ryan Farr

Hear what our friend Anya Fernald of Belcampo and BG Member Ryan Farr have to say about the butcher renaissance. To read the original article and see photos, go here. Leave it to cleaver: Celebrity butchers savoring spotlight… Read More

Berkeley’s The Local Butcher Shop shares holiday recipes

The local butcher shop, berkeley, whole animal butchers, learn to butcher, aaron and monica rocchino bg mentors

Three meat recipes to grace your holiday table from a BG member (AND, the butcher just so happens to be an alumni of Chez Panisse). Roast beef, holiday goose and a ham. Check them out here.

Adam Tiberio tells GQ his NYC meat faves

Click the image to check out Adam Tiberio’s top 10 picks for New York City insider meat tips.

BG Member Matt Jennings shares secrets of heritage pigs

From Serious Eats Check out this video of Chef Matt Jennings (La Laiterie in Providence, Rhode Island) and Chef Mike LaScola (American Seasons in Nantucket, Massachusetts) talk nose-to-tail. Shot at American Seasons’ Hogtoberfest, October 2011. Video/Audio: J. Kenji… Read More

*IT’S A BUTCHER!* New BG Member Announcements

We are so excited to announce the names of new BG Members. Here is a list of all our new family members. Look for their full profiles in the coming weeks on the Members page. *Andrea Deibler, butcher… Read More

Craig Deihl: “A Man With A Passion For Meat”

Check out South Carolina Food Insider’s interview with Craig Deihl, one of the most passionate charcuterie makers and whole-animal butchers in an American kitchen.

Putting Labor Back into the Meat Department: Get a sneak peek at what makes Kari Underly tick!

A preview of an upcoming print interview of BG Charter Member Kari Underly from the Progressive Grocer site: Putting Labor Back into the Meat Department By Meg Major In the realm of retail differentiation strategies, it’s no surprise… Read More

10 Things NOT to Buy For The Cook On Your List: Matt Jennings gives it to us straight

10 Holiday Gifts You Should Never Buy a Cook From Bon Apetit Blog: James Beard Award-nominated chef Matt Jennings lays down the law and lists the kitchen tools he wouldn’t be caught dead using.   Walk away from… Read More

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