BG Thought Leaders
Here’s to all of the innovators, inspirers, big thinkers, risk takers and educators of our trade. We haven’t met all of you yet, but of whom we know, we know a great few.
These are the butchers, business owners, industry leaders and mentors we have been lucky enough to work with over the last five years. They have shared their unique skills, knowledge and perspective with us and we are honored to share their expertise with our membership. Education elevates our trade
“Knowledge is power. Learn here.The Network is power. Connect here.Teaching is power. Share here.”
Chief Executive Officer
Anya Fernald is the co-founder and CEO of Belcampo Inc., a group of innovative, agricultural ventures in California and Belize, which strives to make good food both the old fashioned way and on a larger scale than ever before. Belcampo employs over a hundred people in total, with plans to grow awareness, availability, and production of sustainably farmed food through its operations of organic farms, butcher shops and restaurants, as well as unique, luxury agritourism destinations.
Anya has been recognized as one of the 40 under 40 by Food & Wine, named a Nifty Fifty by The New York Times, appeared in a lengthy profile in The New Yorker’s “Food Issue” in 2014, and served as a regular judge on Iron Chef America on the Food Network for the 2009, 2010, and 2011 seasons. Anya’s cookbook, Home Cooked, will be released in spring 2016 with Ten Speed Press. Anya is an avid consumer and producer of almost everything fermented, and spends her spare time with her young daughter, Viola.
Eric La Brecque
Principal, Applied Storytelling
Eric La Brecque is the principal of Applied Storytelling, a brand strategy firm headquartered in Oakland, California. Over the past 20 years, he and his teams have used a distinctive approach to brand-building that applies narrative technique to develop corporate and product brands and naming systems for dozens of organizations ranging from startups to Fortune 500® companies.
In addition to developing tools and methods that many organizations and firms have adopted as their standard, Eric has also worked to make the benefits of brand storytelling accessible to small businesses, creative entrepreneurs, and local communities. He works with the understanding that the marketplace remains a lively, surprising and arrestingly human place to be, no matter how fragmented or mediated it might sometimes become.
Manager, Head Butcher Marina Meats
David Budworth AKA “Dave the Butcher” started his career in 1989 at the Ashbury Market in San Francisco. With the 2 words on a poultry box “Edible Feet”, he was hooked. He landed in the jungle outback of northern Australia where he worked on a farm for some bikers learning to slaughter and process wild pigs. He has since worked under many local butcher masters. Dave now manages Marina Meats, cuts at Avedano’s Holly Park Market, and is the butcher for Fatted Calf’s Pork Happy Hour every Wednesday. As well as teaching lamb butchery classes at San Francisco Cooking School, Dave is a bartender of a butcher- full of facts, recipes and butcher lore.
Since 1982, Aidells has written 11 cookbooks. Four have received cookbook award nominations. His first book, with Denis Kelly, Hot Links and Country Flavors, received the IACP Julia Child award for best single subject cookbook in 1991. The Complete Meat Cookbook was nominated for a James Beard Award in 1999 and Bruce Aidells’s Complete Pork Book received another Beard nomination in 2005. His other titles include Flying Sausages and Bruce Aidells’ Complete Sausage Cookbook. In addition, Aidells contributed to The Joy of Cooking, 1997 Edition, writing the meat, poultry and stuffing chapters. Aidells recipes have appeared in over 30 cookbooks as a guest contributor and he wrote the key meat tips for The All New Good Housekeeping Cookbook. Aidells has often appeared as a guest on TV and for the last 3 years has had a regular cooking segment on View From The Bay on KGO, the San Francisco affiliate of ABC. Aidells has appeared on NBC Today, Martha Stewart Living Al Roker on the Road, The FoodTV Network and many other cooking shows.Aidells is a frequent guest not only on local Bay Area radio but many national shows including Fresh Air with Teri Gross, The Splendid Table and Everyday Cooking with Martha Stewart.Aidells is a contributing editor at Bon Appetit Magazine and Eating Well Magazine as well as a regular contributor to Fine Cooking, Food and Wine, Gourmet, Cooking Pleasures, Real Food and Cooking Light Magazines. Bruce Aidells is married to Nancy Oakes, Executive Chef and Co-Owner of San Francisco’s top rated restaurant, Boulevard Restaurant. Aidells and Oakes live in the San Francisco Bay Area and the Sonoma Wine Country.
Aaron and Monica Rocchino
Owners, The Local Butcher Shop
Monica and Aaron own The Local Butcher Shop in Berkely, where sustainability and responsible butchery are top priorities. The two met when they worked together at the Oliveto Restaurant in 2002. Since then, Aaron spent over five years as a chef at the restaurant Chez Panisse. Their extensive experience in restaurants introduced them to a variety of quality meats, but lead them to lament the absence of such quality in the market for home customers. And so The Local Butcher Shop was born. There, buyers can see all parts of the butchery process, from the whole animal, to the cuts of meat that are sold at the front counter.
Manager, Canyon Market
Oscar is known in San Francisco as the “beefbreaker.” Yedra got his start as a butcher at his fathers butcher shop in his hometown Mexico. Now he spends his time cutting meat at B.N Ranch, as well as the meat counter at Canyon Market, they are both located in San Francisco. According to ‘San Francisco Weekly,’ “many of his colleagues say Yedra’s skills are the best they’ve seen.” Yedra proves this by winning the championship in the beef butchery contest at Oakland’s Eat Real Fest three times in a row.
Cypress, Artisan Meat Share
Undoubtedly one of the South’s most talented young chefs, Deihl composed a cookbook – Cypress: A Lowcountry Grille. Deihl was recently asked to be a contributor to the Smithsonian Institute’s One Fish, Two Fish, Crawfish, Bluefish, a cookbook and guide to sustainable seafood. In 2009, Deihl developed an Artisan Meat Share, a CSA-inspired model for locally-produced charcuterie. A partnership with the American Livestock Breeds Conservancy (ALBC) and Carolina Heritage Farm afforded Deihl the opportunity to be the first chef in over 100 years to cook the rare American Guinea Hog. In 2010, Deihl was the recipient of the James Beard Foundation nomination for Best Chef – Southeast. He was also named Chef of the Year by the Charleston chapter of the American Culinary Foundation.