Analiesa Gosnell, Clove and Hoof
Analiesa has been involved with agriculture from an early age. Beginning with 4-H at age 9, she raised and showed meat animals in the California Bay Area until she graduated high school and continued her education at Cal Poly, San Luis Obispo where she obtained a B.S. in Agricultural Business with concentrations in Marketing and Hospitality. After working in corporate America for 6 years, she left and found herself opening a Tahoe based pop-up restaurant with a few friends. Working in the kitchen drew her once again to learning about agriculture – specifically meats – from how animals are raised, slaughtered, butchered, and cooked, and the economic and ecologic impact we are currently experiencing with the slow and sustainable meat movement.She is now co-owner of Clove & Hoof Restaurant and Butchery in Oakland, CA.