BG Members Cutting it up on Thrash Lab

Take a look at this Stellar Video from the creative and talented folks at Thrash Lab! We are so proud of our Butcher’s Guild Members! Butcher’s Guild co-founder Marissa Guggiana narrates the piece about the subculture of the new generation of passionate butchers.  Read More

Butcher’s Guild Food Arts Article & Video: On Chicken Butchery

The next installment of our Food Arts column with a video BG member Dave Budworth making chicken butchery look sooooooo easy. On Chicken Butchery Marissa Guggiana / August 16th, 2012 Learning is good for your soul. I taught a chicken butchery class recently that included an 80 year old student named Rudy. I almost tipped over when he proudly revealed his age because he had the kind of curiosity and enthusiasm many of us lose long before then. My business... Read More

“Young Artisans Dominate Meat-Ups” Says Crain’s

  Young artisans dominate meat-ups A demand for farm-raised organic fare sparks new independent charcuteries and other retail businesses. READ THE ARTICLE ON CRAIN’S SITE HERE August 5, 2012 5:59 a.m. By Maggie Overfelt Buck Ennis[+] Enlarge CARVING A NICHE: Scott Bridi expects sales to double at his charcuterie, Brooklyn Cured. On a recent Saturday at Smorgasburg, the waterfront food market that has become an epicenter of... Read More

Join us at the IACP Conference!

Through the “The Fashion of Food” theme, the 34th Annual IACP conference this weekend will examine, challenge and celebrate the ways in which the food world interacts with other cultural currents. The weekend’s events showcase how food professionals are a huge part of the creative realm, influencing trends in publishing, media, social activism, sustainability, design, retail and fashion. AND The Butcher’s Guild is honored to be a part of... Read More

BG & Revival in Berkeley Team Up To Bring You Lots And Lots of GOAT!

Goat Dinner At Revival Revival Bar & Kitchen Berkeley, CA [TICKETS] The Butcher’s Guild is co-hosting a gorgeous dinner of goat, raised by one of our favorite producers. Come celebrate a farm hero, McCormack Ranch! Jeannie McCormack will be there to share a five-course dinner. We can’t wait to dig in. 6:30pm Cocktail Hour with a specialty drink created by Revival’s bar 7:30 Dinner begins, courses include house-made goat salumi... Read More

BG is character approved!

The USA Network’s Character Approved blog sought out the top 10 characters of the food world in 2011 and two of them are Butcher’s Guild members! We approve of the approval! Check out their list and hear about Co-founder Marissa Guggiana and Charter Members Melanie Eisemann, Angela Wilson and Chris Arentz of Avedano’s and their new meat truck!  Read More

MG of the BG on KRON4

BG co-founder Marissa Guggiana was interviewed on the Bay Area’s KRON 4 Weekend News about the importance of talking to your butcher and eating well-raised meat.  Read More

BG at the Eat Real Festival

Watch Butcher’s Guild members in action at the Eat Real Festival, Oakland 2011. The guild took part in demos on instructing people the benefits and importance of whole animal practices at butcher shops and at home. In addition to having the opportunity to educate the crowd, we also were able to take part in the Flying Knives competition which featured Butcher’s Guild members from around the nation. We look forward to taking part in this... Read More

BG at the Eat Real Festival!

Check out this great video of the Guild at the Eat Real Festival in Oakland! The Butcher’s Guild was representing at Eat Real Festival! We are big supporters of the local food movement and our members were shining stars from food vending to demos to center-stage at the Flying Knives Butchery contest with a crowd of hundreds. Check back for more videos of the Eat Real Festival. Huge gratitude to everyone who came and showed their support. See... Read More

BG Co-Founder, Marissa Guggiana’s new book now available!

BG Co-Founder Marissa Guggiana’s new book hitting bookshelves around the country today! Make sure to pick up a copy of Guggiana’s book, Off the Menu which documents staff meals from top restaurants around the country!   Inside Off the Menu you will find more than 50 recipes from more than 50 of the nation’s top restaurants. Each entry includes profiles of the restaurants, Q&As with the chefs, behind-the-scenes trips to... Read More

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