September 22, 2014
BG member Danny Johnson comes to The Butcher’s Guild Annual Conference and the importance of gathering the industry.
August 26, 2014
Butcher’s Guild co-founders Marissa Guggiana & Tia Harrison are interviewed about working in the food biz.
August 15, 2014
KQED covers The Butcher’s Guild Barnraiser project and how the new food-focused crowd funding platform helped us grow.
July 29, 2014
Exploration of Slow Food USA’s Slow Meat campaign, including the Nose-To-Tail work of The Butcher’s Guild members.
July 10, 2014
The Butcher’s Guild is raising funds to grow, with the help of the finest butcher shops in the southeast.
July 9, 2014
The Butcher’s Guild founders Marissa Guggiana and Tia Holmes talk about the blossoming of their friendship and the guild and listen to The Stooges.
July 7, 2014
Civil Eats journalist Kristina Johnson explores the importance of whole animal butchery and The Butcher’s Guild’s work to keep that trade alive.
June 30, 2014
The Butcher’s Guild Co-founder Marissa Guggiana talks with Robin Carpenter about sustainable meat and the importance of funding from the heart.
June 19, 2014
San Francisco Chronicle writer Tara Duggan highlights how The Butcher’s Guild is looking ahead to the future of meat.
March 14, 2014
San Francisco’s KQED takes on the subject of whole-animal butchery and talks to BG co-founder Marissa Guggiana to get her expert input. Ryan Farr and Bronwen Hanna-Korpi, both BG members, are also in on the conversation.
September 24, 2013
Bay Area Chefs and Butchers Say Offal Is Wonderful
January 28, 2013
The Butcher’s Guild is part of the new generation of butchery, creating opportunities for consumers and professionals alike.
September 20, 2012
The Myth of The Hipster Butcher Deconstructed
September 17, 2012
East Bay Express gives the lowdown on The Butcher’s Guild First Annual Retreat and why it matters.
August 7, 2012
LA Weekly talks about meat-tweeting and not killing turkey breasts.
August 5, 2012
Crain’s explores the phenomenon on you meat entrepreneurs and their role in the local food movement.
November 26, 2011
Henry Tenenbaum interviews BG co-founder Marissa Guggiana about finding the best cut of meat.
November 16, 2011
“At a barbecue after the contest, the Eat Real staffers and the other teams bite into some of the chimichurri-smothered contest steaks and share their post-contest analysis with this reporter: The Butcher’s Guild was more innovative. The Yedras did the same cuts they’d done for the last two years. Maybe it’s time to officially retire them from the contest.”
November 2, 2011
Butcher’s Guild co-founder Marissa Guggiana interviewed by Allison Cuddy of 848 about meat & her new book, Off The Menu: Staff Meals from America’s Top Restaurants
October 12, 2011
Butcher’s Guild co-founder Marissa Guggiana interviewed by Steve Boss about meat & her new book, Off The Menu: Staff Meals from America’s Top Restaurants
August 10, 2011
“In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. We get into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the back yard.” BG co-founder Tia Harrison interviewed with the Applestone’s of NY’s Fleisher’s.
July 31, 2011
“Katy is joined by the ladies of Butcher’s Guild, Tia Harrison & Marissa Guggiana. Find out how integrity fits into the world of butchering and why good meat is so popular these days. ”
July 20, 2011
“Lindy & Grundy- the duo is getting rave reviews for their “house-cured bacon” and they are both proud members of the Butcher’s Guild. There is a guild for butchers?”
July 18, 2011
“But after we crumble a few pieces of smokey-sweet bacon from Sonoma’s Black Pig Meat on that salad (a pretty great 12-ounce perk of joining the new Butcher’s Guild), we will ladle generous servings of “Yucatan yam picante” soup (yams pureed with coconut milk, coriander and cumin) into our awaiting soup bowls.”
July 11, 2011
“If we send delicious meats to consumers around the country, our hope is that people will demand this level of quality from their local butcher shop,” Harrison says, “and maybe that will convince those butchers to join the guild.”
“This national trade organization unites artisans of integrity devoted to sustainable agriculture methods and whole animal butchery, offering support and education, and a refreshing departure from the country’s flawed industrial meat system.”
June 24, 2011
“The video is the Taiwanese interpretation/”news report” of the revelation that the Facebook overlord is only eating meat from animals that he kills himself (which quickly prompted an invitation from the Butcher’s Guild).”
June 5, 2011
“This past month saw the launch of The Butcher’s Guild, a fraternity of meat professionals bound by oath to create a support system for their industry.”
June 3, 2011
“What could we be missing? Guilds. The real, straightforward, 16th century baker-brewer-butcher kind. The sort of thing you really want to join, like the new online national Butcher’s Guild that launched last month.”
June 1, 2011
“Marissa Guggiana, co-founder of the guild and author of the book Primal Cuts, lauds Zuckerberg for joining the slaughtering ranks.”
May 27, 2011
“In the wake of yesterday’s revelation — and subsequent media firestorm — that Facebook overlord and young billionaire Mark Zuckerberg has taken to only eating meat that he kills, the Bay Area-based Butcher’s Guild has extended an invite to Zuckerberg to join its ranks.”
May 15, 2011
“[T]he guild “includes some of the most experienced and well-respected professionals in the fields of butchery, meat curing and whole animal cooking.”
May 13, 2011
“On June 1, people who enjoy meat will have a new way to express their feelings, by joining The Butcher’s Guild.”
May 13, 2011
“The Butcher’s Guild, a new trade organization for butchers, is opening its membership to regular folk June 1.”
May 8, 2011
“The resurgence and focus on butchery in the Bay Area and nationwide has led to the creation of the Butcher’s Guild, a new organization to connect artisans in the trade.”
May 2, 2011
“Avedano’s Tia Harrison and Primal Cuts author Marissa Guggiana are taking things one step further wtih The Butcher’s Guild, one of our country’s first support groups for ethically-minded butchers.”
March 21, 2011
“Good Meat can change the world” their bigger hurdle will be to change the meat industry. I know they’ve got at least one cheerleader in heaven.”
March 5, 2011
“To support the artisans who are reviving the craft of butchery, chef Tia Harrison and Marissa Guggiana, author of a book about the country’s best meatmen, founded the Butcher’s Guild.”
“In August, Tia Harrison and Marissa Guggiana founded the U.S. Butchers Guild, whose oath is: A true butcher has a good heart, source, hand and voice.”