Stemple Creek Ranch | Vacation and Event Venue

Stemple Creek was a sponsor of our Butchers Guild Meat Conference’s all three years and we are so grateful for their support and fond of the company. Now, in addition to supplying the greater bay area with delicious, responsibly farmed grass-fed beef, they will host your event or vacation stay!

This rustic, cozy cabin at Stemple Creek Ranch (West Marin) is not to be missed. It is just a few miles from the ocean and boasts a private deck with BBQ, kitchenette, loft for sleeping, and views of the countryside that stretch for miles. We also have an event venue (outdoor spaces and a beautiful barn) if you are looking for somewhere to host a party, wedding, or corporate event. Click the link here for more details


Pure Charcuterie

Pure Charcuterie is available for pre-order! Click link to make it happen, and you’ll get a signed copy plus a free gift in November.

If you’re wondering why you should do this instead of pre-ordering from other people: pre-orders allow me to recover costs incurred in writing and crafting the book, and allow me to plan ahead in terms of offering classes and events for folks who want to gain hands-on learning. Plus, when you buy books direct from the author, the artist actually gets the dough. Like that whole local food thing? Yeah. Same same. 


If you speak french Or enjoy throwback brand-extension-headers like this one, you will enjoy this overseas blog called Nakide and their coverage of The Butchers Guild just like I did.

I am always amazed at all the fascinating, wonderful emails I get from all over the world showing the impact of The Butchers Guild and its members. If you ever wonder wether or not your efforts and hard work are being noticed. Trust us, they are.

Sidekick job available with Bob the Beekeeper? Need we say more?

What does Beekeeping and Butchery have in common? I think they’re both a worthwhile trade.

Link to Original Post

I am no longer able to work our hives and need someone to do that for me.  We keep bees for the pleasure of having them in our garden, working the fruit trees, and would be glad to pay for the help and give you our honey.  We live in Rincon Valley on the east side of Santa Rosa.


Bob Higham

First Hand Foods is hiring | North Carolina

  • Please consider applying for our full-time Operations Assistant position (description attached).  Deadline for submissions is May 5th.

    The Local Meat Operations Assistant is expected to:

    • Drive company vehicle to pick up meat products at cooperating processors and deliver to company warehouse.
    • Carefully unload meat products into designated storage areas, including loading boxes onto pallets and using a pallet jack to transport product within the warehouse.
    • Ensure food safety and temperature control procedures are practiced at all times.
    • Take product inventory and pack customer orders under the guidance of the Operations Manager.
    • Develop and maintain familiarity with customer orders and preferences.
    • Deliver selected Triangle-based orders in company vehicle.
    • Assist with maintaining accurate records of temperatures and delivery

      conditions as required by our food safety and cold-chain supply

      management protocols.

    • Maintain a clean and organized inventory warehouse space.
    • Participate in staff meetings and trainings, as needed.
    • Understand policies & practices that are relevant to our mission and be able

      to articulate these to the general public as part of consumer education and outreach to connect local, pasture-based livestock producers with local markets.

      Note: This position requires routinely working in cold temperatures and lifting 50 lb. boxes overhead.

      The Local Meat Operations Assistant reports directly to Firsthand Foods’ Co-CEO Jennifer Curtis.

      This is a full-time position.

This job requires routinely working in cold temperatures and lifting 50 lb boxes overhead.
Send a resume and cover letter to


This week’s Cropmobster alert highlights: Full-time farmhand, Free Nutrition Courses, Beekeeper Jobs and More. If you are not a member of Cropmobster, but work in the AG space, sign up to post alerts and join the platform.

David Zier, I love this phot

I just think this is such an awesome phot of David Zier of Zier’s Prime Meats. That is all. 💛 Tia

This is an image of David Zier of Zier's Prime Meats

This is an image of David Zier of Zier’s Prime Meats

FCI Needs Our Support!!

Over the years, The Butchers Guild has collaborated with Eat Real and The Food Craft Institute to create comprehensive meat education. We consider them our comrades! So with that said, here is a call to action!

The Food Craft Institute has been supporting small food makers with launching or growing their businesses since 2012. The work we do is helping create a permanent sector of viable artisan food. We’re hoping to collaborate with you once again, in the lead up to our participation in East Bay Gives on Thursday, May 4. On that day we need to raise $10,000 to continue providing high-quality education programs and mentorship for local food makers.

Since we’re both passionate about making our local food system stronger we’re hoping you can help us with the following:

  • Contribute directly to FCI programs on Thursday May 4 through the East Bay Gives website. Every little bit counts. (You can schedule a donation online today and then track our progress on May 4.)

  • Help us spread the word through your channels. We’ve included copy and images you could use below.

We hope you’re able to help FCI reach our goal. Thank you.

All the best

Willoughby, Ally, Marshka

Here’s some copy and images to use in your comms:


Our friends at [@foodcraftinstitute] need our support to continue education programs and mentorship for local food makers. FCI has assisted 100+ small food makers launch or grow their businesses and are helping create a permanent sector of viable REAL food. If you’re passionate about making local economies stronger and our local food system healthier show your support, on or before May 4th.


Help us and @FoodCraftInst change the US food landscape, one food maker at a time. Spread the word & support on 5/4

We stand behind real food makers & a healthy local food system by donating to @FoodCraftInst. Join us by 05/04!

Food Tech Connect gives us tips on getting into Whole Foods

If you haven’t heard of Food Tech Connect, time to take a look.

They are “The platform for Good Food Innovation.” We love getting their monthly updates, full of industry information and tidbits for food entrepreneurs. See the article taken from their site below

Secret Sauce: 10 Tips for Getting Your Product into Whole Foods is a guest series by the founders of Bandar Foods. Follow along as Dan and Lalit share their tips and tricks for starting and growing a specialty food company.

“My Grandma makes the bestest pasta sauce and we want to get rich selling it. Can you help us?”

We hear new pitches like this every week. We’re not big shot investors, we’re gritty entrepreneurs hustling to build our snack and condiment company, Bandar Foods. Every few weeks, we sit down down with food-loving dreamers and taste delicious homemade cookies, exotic marinades and organic nut milks so they can pick our brain on how to get started. We’re always thrilled to help because we reached out to emerging food entrepreneurs when were just beginning and we still regularly reach out to more established entrepreneurs and mentors for advice.

The startup food business necessitates cooperation because it is tough to learn the ropes. For selling something as simple as food, the specialty food world is abnormally complex, and we’re grateful to all the mentors who have helped us along the way.

Which is why we’re excited to team up with Food+Tech Connect to share our basic instruction manual for hopeful founders. Over the next several weeks, we’re going to dive into the ten most important steps for building a strong food brand that’s ready to conquer your corner market, Whole Foods and beyond. We’ll cover everything from measuring demand and branding to understanding industry players and mastering the boring (but extremely important) stuff like accounting and insurance.

Get a teaser of each of the ten steps below, and make sure to check back every week for a deep dive into each one. 


1. Everyone loves Grandma’s sauce… or so they say

I bet Grandma makes the best spaghetti sauce you’ve ever tasted, tangy and not too spicy.  So why not start selling it? Well, have you ever paid Grandma to make it for you?  Or have your friends offered you cash for a jar?  There’s a huge difference between liking a product and it being truly good enough that strangers will spend their hard-earned bucks on it. Taking time to understand this difference from the start will be key before you embark on this journey.


2. Grandma’s a machine, but even she can’t make a thousand jars a day

Right now Grandma probably makes one small batch (with love) at a time. Clearly that’s fine for family dinners and maybe giving a few jars to friends, but start to think about scale. Either you will have to standardize the recipe and make larger batches in a commercial kitchen or you must be willing to hire a contract manufacturer to produce Grandma’s sauce for you. Also, will the sauce need to be refrigerated? These are a few important considerations to make at this stage to ensure you can consistently bring a high-quality product to market.


3. No doubt Grandma is cool, but is she brandable? Brand is everything!

Before you snag up the @GrandmasFamousSauce Instagram account and start sketching your logo take some time to understand what you’re planning to convey with your brand. Are you going upscale and exclusive or cheaper and accessible? What is your brand going to signify to your target customers? How does it compare to other sauce competitors? Can you get copyright or other legal protection to avoid getting ripped off in the future? Your brand is your most important asset. So you need to take time to think through some of these questions.


4. From Amazon to Zingermans: Where are you going to sell?

There are countless groceries, convenience stores, farmers markets, department stores, big box retailers, cafes, restaurants, gift shops, airport kiosks, drug stores, specialty baskets, liquor shops, delis, cafeterias, and roadside stands where Grandma’s sauce can potentially be sold. Oh, and there’s an Internet out there too. So much opportunity, but maybe Grandma doesn’t belong everywhere at once. Build a plan for where Grandma will go first and why.


5. So many middlemen. Understanding the players in the food chain

If you’re new to the industry, you might not know the difference between a broker and a distributor.  There are a lot of players in the industry who are integral to growing a strong food business. It’s extremely important to know who everyone is and how they’re important to your success.


6. Boring! Administrative, accounting, insurance, legal, Zzzzz

While Grandma’s sweating it out in the kitchen, you have to first get through the tedious stuff before you can hit the road and start selling. Incorporating your business, setting up basic accounting systems, buying insurance, securing basic legal protections, etc. For some people, these are the most unglamorous aspects of entrepreneurship, but it comes with the job. You’ve got to learn how to do this if you want to keep Grandma chopping the tomatoes.


7. Crunch the numbers and take a deep breath

There are really only two numbers that need to be calculated:

  1. How much money you can expect to make with this company
  2. How much money you will need to achieve your vision

Let’s think through what inputs go into both of these calculations, and what implications that has. Big numbers or small numbers here can be either exhilarating or intimidating. Deep breaths, we’re close to getting started.


8. Sell! Rick Ross meets Glengarry Glen Ross

“Everyday I’m hustlin…” Grandma’s blasting the boom box from the kitchen, so get fired up to sell sauce!  You can likely walk into your corner store and meet the manager and get in today (go now!). For other larger stores, find out who the buyer is and if you need a meeting, or if there’s a review schedule. Build a smart sales presentation and be willing to offer some discounted product or a strong promotional program to get on the shelf. Just always be selling…


9. You’re In! Now the real work starts…

Congratulations, you made into your local chain store!  Though you know this is a big accomplishment, you suddenly feel even more stressed. The biggest twist of the food world is that for as challenging as it is to get your product on a store shelf, the larger challenge is getting customers to buy your product off the shelf. The good news is you have some tools at your disposal including running promos, demos, or other events to build your in-store sales. But hurry, if you don’t do well you may very well get kicked off the shelf.


10. Ragu doesn’t stand a chance. Grandma’s growing the brand

Probably the most fun part of running a small food company is nurturing and supporting an exciting new brand. Your company can be an extension of your own personality, and you should do everything you can to spread that message. Using social media, sponsoring events, and generating word-of-mouth interest are all great ways to get the word out on Grandma’s sauce. Be creative, have fun and do it with love!


Our goal with this series is to create a guide that helps you, and Grandma, get your dream company started. So make sure to check back each week for a deeper dive into each of these steps. Have questions or feedback? Let us know in the comments below.”

F & A Next Food Summit

About F&A Next

F&A Next is food and agriculture’s foremost innovation summit of the year, taking place on the dynamic environment of the campus of one the world’s most renowned food and agriculture universities: Wageningen University & Research in the Netherlands. In 2016, the summit gathered over 400 startups, corporates and investors in The Netherlands. The 2017 edition will be a two-day summit with cutting edge business opportunities for startups, corporates and investors from more than 30 countries. The summit will address key themes such as the gradual shift to smart farming and the convergence of food and health.

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