Fun for the Fourth

Avedanos Meats, whole animal butchery, grilling, patriotic patties

Here is a fun menu item for July 4th from one of our members, Avedano’s Meats in San Francisco. If you live in the bay area make sure to stop by and pre-order your burger blend patties for this coming weekend. If you spend $25 dollars before July 2nd you could be entered to win […]

Cole Dougherty

Cole Dougherty

Certified Member Cole Dougherty was born and raised in Manhattan. In his early teens he moved to Princeton, NJ found his way to Burlington, Vermont to finish his last two years of college. Cole ended up staying in Burlington after graduating and got a job in a local food co-op called City Market/Onion River Co-op. Nine […]

Josh Lewin

Juliet, Bread and Salt Hospitality, butchers guild member,

CERTIFIED MEMBER For Chef Josh Lewin, a career in the kitchen was arguably inevitable. Boston-bred with an expansive family, he was exposed early on to a variety of different kitchens and cooking styles including Italian, Romanian, and Austrian cuisines. Influenced early on by his paternal grandmother, he saw firsthand how one’s travels – in her case, France, Cuba, […]

Member of The Month

Analiesa Gosnell

Check out our Butchers Guild Member of the Month, Analiesa Gosnell of Clove and Hoof in Oakland, CA. Take a look at her profile here.

Story City Locker | Edible Iowa

story city locker

Take a look at this wonderful article about Story City Locker in the 2015 summer issue of Edible Iowa (also included is a delicious recipe for Ribeye Steaks with Grilled Poblano Butter, just in time for Father’s Day). I was so excited to read this article and  I can’t tell you how proud I am to […]

Frances Hogan

Frances Hogan

CERTIFIED MEMBER Frances Hogan, Bluestem Brasserie Francis Hogan brings more than 17 years of culinary experience to his position as executive chef of Bluestem Brasserie. Hogan’s interest in the culinary arts began at the age of fifteen when he convinced the owner of a neighborhood Italian restaurant to take a chance with the inexperienced teenager. Complementing […]

Patrick Gebrayel

010611 Marietta, GA: Butcher Patrick Gebrayel with Heywood's Provision Company in Marietta  shows off a Certified Angus Beef bone in Ribeye Friday January 6, 2012.   Brant Sanderlin bsanderlin@ajc.com

CERTIFIED MEMBER Patrick Gebrayel, Heywood’s Provision Company, is CEC and proprietor ofwhich produces and sells high-quality artisan meats and food in Marietta Georgia. Patrick is also the former executive chef at the Dunwoody Country Club of Atlanta. Patrick has served as the director of his local chapter of the American Culinary Federation and is considered a […]

BRIAN POLCYN

This is an image of Brian Polcyn, co-author of Charcuterie & Salumi

BRIAN POLCYN, C0-AUTHOR OF CHARCUTERIE & SALMUMI Chef Brian Polcyn is an award-winning chef and charcuterie expert.  Chef Polcyn is nationally recognized for his creativity and culinary talents, and as the visionary behind some of Detroit’s most acclaimed restaurants. While still in his 20s, Polcyn honed his skills at two of Michigan’s most prestigious restaurants, The Golden […]

Ben Siegel

Ben Siegel, Banger's, whole animal butchers, butchers guild members

CERTIFIED MEMBER As an undergrad at the University of Texas at Austin, owner of Banger’s Sausage House & Beer Garden, Ben Siegel, fell in love with The Best Wurst trailer on Austin’s famous Sixth Street. To him, a spicy jalapeno sausage was the perfect food, and the fact that there wasn’t a brick and mortar […]

BG Thought Leader Q&A Webinar | Allison Waddell

Barnraiser, crowdfunding, crowdsourcing, whole animal butchery, good food projects, raise money for your business.

ARCHIVED Learn the five most important lessons for successful crowdfunding for your Food & Farming projects. Join Barnraiser expert, Allison Waddell, as she shares fast, easy and effective tips and stories from the front lines of good food makers, producers, educators and businesses. Butchers Guild Members get a special offer of 20% off the Barnraiser fee […]

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