Story City Locker | Edible Iowa

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 have Bobbie Jo & Ty Gustafson as members of The Butchers Guild. I also love that author Adam Blake Wright wrote about the power of working with integrity and passion in the meat industry (he clearly gets it). It is so important that our food system tilts back towards balance and butchers like these are the ones who are helping make that shift. They contribute to their community, work with integrity and their attitude of openness in paving a path for others to join and rise, truly embodies the qualities we imagined when we founded The Butchers Guild and envisioned our membership.

Story City Locker’s dedication to The Butchers Guild Oath inspires us, the work that owners Bobbie Jo & Ty Gustafson put into their company is truly valuable and we are slapping some serious high fives in the BG office after reading this one. Bravo!


Francis Hogan


Francis Hogan,
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 Chef Hogan’s rich culinary background, the 32-year-old is also a trained butcher, cheese specialist and Level 1-certified sommelier.  The young chef has traveled throughout Europe to hone his skills and draws inspiration from his talented coworkers, seasonal ingredients and the bounty of farm-fresh provisions in the San Francisco Bay Area.  Hogan, whose cooking style is rooted in history and tradition, often mines his vast collection of historic cookbooks for recipe inspirations and techniques.  He strives to create flavorful, unique and approachable cuisine using quality ingredients that can be traced back to their natural origins.

Patrick Gebrayel


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 pioneering chef in the Atlanta area in the “farm to fork” movement. In addition to his expertise in quality organic and locally-sourced food, Patrick is also an expert in food safety, being one of the first chefs in his field to become HAACP certified for safety in food handling and preparation. In spare time, Patrick is also an amateur beekeeper and organic gardener.

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



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 Mushroom under Certified Master Chef Milos Cihelka and The Lark. He created four of Michigan’s most prominent restaurants before opening the Forest Grill in Birmingham, Michigan.

In 2000 Chef Polcyn was prominently featured in Michael Ruhlman’s widely read book, “The Soul of a Chef: The Journey Toward Perfection”.  That takes the reader through Chef Polcyn’s grueling weeklong Certified Master Chef practicum and exam at the Culinary Institute of America.  Chef Polcyn and Ruhlman teamed up in 2005 to publish “Charcuterie: The Craft of Salting, Smoking, and Curing.”  “Charcuterie” was also nominated for a James Beard Award.

Chef Brian has been featured in local and national publications, including The New York Times, The Detroit News, Atlantic Monthly, Gourmet, Bon Appetit, Playboy, Detroit Hour Magazine, The Detroit Free Press and Wine Spectator.

His numerous awards include three gold medals and a silver medal from The American Culinary Federation. The Hiram Walker Corporation recognized him as a “Rising Star in American Cuisine.” In 1990, he was first runner-up in the semi-annual American Culinary Gold Cup Bocuse d’Or, which is a competition that seeks America’s top native-born chefs. Five Lakes Grill won best restaurant in 2005.  Chef Polcyn was also nominated for Best Chef Midwest in 2006 by the James Beard Foundation.  He has cooked several times at the James Beard House in New York City, participates at the Traverse City Epicurean Classic, and the StarChefs International Chefs Congress.

Chef Polcyn is also a faculty member at Schoolcraft College where he teaches charcuterie.  He is also involved with many local charities, such as Michigan Chefs Against Hunger, Share Our Strength, Children’s Leukemia Foundation of Michigan, and National charities like the Taste of the NFL.  Giving back to the community means a lot to him.

Chef Polcyn and his wife Julia, have five children. He enjoys spending time with his family. When he is not in the kitchen, at school or with his family you can find him in the skies. Chef Polcyn is a licensed pilot.

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

Ben Siegel


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 restaurant in Austin dedicated to them was baffling. Though he thought his idea of opening a sausage house had promise, he had no restaurant experience whatsoever and was also discouraged by the thought that most people have the fleeting notion of opening a restaurant at some point in their lives. So, chalking it up as nothing more than a romantic fantasy, Siegel moved to Dallas after graduation and ultimately returned to his hometown of Los Angeles to pursue a more “realistic” career in commercial real estate.

Six years later, Siegel decided to make the big change. While seated on a flight from DC to LA, it dawned on him that he had been working a job that he wasn’t completely satisfied with for far too long and concluded that life is too short to settle for anything less than excellence. Firmly believing one should be in control of his own life, Siegel decided at that very moment to follow his college dream of opening a sausage house and beer garden in the greatest city in the world, Austin, Texas. As he departed from the plane, he called his former boss and promptly resigned. That was December of 2010, and he hasn’t looked back since.

Now in it’s third year, Banger’s Sausage House & Beer Garden has become the go-to for folks on Rainey Street looking to eat, drink and relax. Siegel strives to take simple things and make them extraordinary, involving himself in every aspect of Banger’s. From the design of the craftsman-style bungalow, to the rotating menu of over 30 house-made sausages and 104 draft beers, to the carefully selected staff uniforms—thoughtful care and attention is paid to every last Banger’s detail. A typical day includes hosting staff-wide meetings with General Manager Brian O’Neill, overseeing the menu with executive chef Ted Prater, and coming up with the next big thing at Banger’s, whether it’s animal roasts at their Smoke Out Saturdays, or hosting games of human foosball and chicken shit bingo during Oktoberfest. Siegel brings a one-of-a-kind concept to Austin, an American-style beer garden, always encouraging his fellow Austinites to try something new and have a damn fine time.

When Siegel is not overseeing Banger’s, he is trying new restaurants with friends, working on his yoga/meditation practice, or enjoying all that Austin has to offer with his fiance, Lauren Pasternack, and their bulldogs, Miss Pickles (the head of security at Banger’s) and Deputy Gherkin.

Check them out on Facebook and Twitter

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

BG Thought Leader Q&A Webinar | Allison Waddell

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 if launched in the next 30 days. Free planning call & online workbook. ​


Food & Culinary Director
Allison’s path to her calling has been a winding road but has given her the skills to truly live her passion. With a BBA in Marketing and CIS, over a decade as a personal trainer, a culinary degree from the CIA and positions at Robert Mondavi, The Pork Board and Hotel Tonight, she is now the resident chef, trainer & marketing maven for Barnraiser. Her goal is to work hard, have fun and make a difference in this world.


Barnraiser is the only community and crowdfunding platform dedicated to the good food movement. Our mission is to celebrate those changing how we farm, eat and live by sharing their stories with the 41 million American who care able health and sustainability. Our team, our community and our mission has allowed us to maintain a success rate of 72% which is almost 3X that of our competitors. Together we can raise a million barns and make sustainability the standard.
Please register for Crowdfunding for Good Food with Allison Waddell, BG Thought Leader Q&A Webinar | on Jun 29, 2015 10:00 AM PDT at: registering, you will receive a confirmation email containing information about joining the webinar.

Joyce Family Farms, butchers guild members, Denis Drone,

Denis Dronne


Denis Dronne, Joyce Farms
Denis was born in Loire Valley region of France, where at the time local and seasonal food was not the latest trend but a fact of life. His family kept rabbits, chickens, ducks and sheep, all harvested on site. Joyce Foods does all of their processing in-house. Denis is a classically trained chef who is skilled in multi-cultural food preparation and all levels of restaurant management. His work has been instrumental in many successful food service ventures, and is currently VP of Business/Products Development for Joyce Foods in Winston-Salem, N.C. Denis was an integral part of introducing Joyce Foods’ line of Heritage breed poultry that includes their Poulet Rouge Fermier, a French Label Rouge chicken, and their Pintade Fermiere, a Label Rouge French Guinea Hen. He also created a line of All Natural chicken sausages for both retail and food service accounts. Joyce Foods is fully committed to humanely raised and pasture raised poultry as well as grass fed and finished beef.

Joe Cloud, T&E Meats, whole animal butcher, butchers guild member, certified member

Joe Cloud


Joe Cloud co-owns True and Essential Meats (aka T&E Meats), in Harrisonburg, VA, along with Joel Salatin of Polyface Farm. T&E Meats is a small USDA-inspected abbatoir and meat processing facility in Harrisonburg, VA. Joe is also part owner of Greenmont Farm in Fishersville, VA, a 450 acre family farm producing grass-fed beef. Before purchasing T&E in the summer of 2008, Joe had a long and successful career as a landscape architect and urban planner for an international planning and design firm. He has always been interested in environmental, resource, and sustainability issues, and is one of the first landscape architects in the U.S. to have become LEED Accredited through the U.S. Green Building Council. Prior to this he spent time in the reforestation industry in the Pacific NorthWest, and in agricultural chemical development for Chevron Chemical (Ortho). Joe has a degree in Biology from Reed College in Portland, OR, and a Master’s in Landscape Architecture from Harvard University’s School of Design, as well as Certificates in Entrepreneurship and Sustainable Business from the Bainbridge Graduate School in Seattle, WA. A life-long cook and gardener, he believes that the availability of quality food grown with integrity is an essential component of life

Author of The Ethical Meat Handbook, butchers guild member, whole animal butcher, butchery, learn to butcher, eat local meat

Meredith Leigh

Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of The Ethical Meat Handbook.

Samantha Garwin, whole animal butchery, Fleisher's Pasture Raised Meats, support your local butcher, learn to butcher, butchers guild memberSamantha Garwin, whole animal butchery, Fleisher's Pasture Raised Meats, support your local butcher, learn to butcher, butchers guild member

Samantha Garwin


Samantha Garwin is Chief Operating Officer of Fleisher’s Craft Butchery, one of the largest retailers of ethically-raised beef, pork, lamb and poultry on the east coast. Prior to becoming COO, she completed an apprenticeship at Craft Butchery and continued on to become the shop’s General Manager, driving the growth of Connecticut’s first sustainable, whole-animal butcher shop and restaurant. Earlier in her career, as Production Manager for Maya Mountain Cacao, a direct-trade cocoa bean sourcing operation in Belize, Sam managed the processing of organic cacao beans through 400% growth in volume and staff. Before joining the ethical food movement, Sam conceptualized, designed and deployed e-commerce and business analytics software solutions for Oracle. She holds her BA in information science and biology from Cornell University.

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