This post comes to us courtesy of KQED's Bay Area Bites.
In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. KQED's Forum gets 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 backyard.
Host: Sydnie Kohara
- Jessica Applestone, co-author of "The Butcher's Guide to Well-Raised Meat" and co-owner of Fleisher's Grass-fed & Organic Meats in New York
- Joshua Applestone, co-author of "The Butcher's Guide to Well-Raised Meat" and co-owner of Fleisher's Grass-fed & Organic Meats in New York
- Tia Harrison, co-owner of Avendano's Holly Park Market, executive chef and co-owner of Sociale restaurant and co-founder of The Butcher's Guild
Check out KQED's Bay Area Bites for more culinary rants and raves from Bay Area foodies and professionals.