Donate

Forum

Wed, Aug 10, 2011 -- 10:00 AM

Sustainable Meat and the Art of Butchery


Download audio (MP3)

Getty Images
Getty Images

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.

Host: Sydnie Kohara

Guests:

  • 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 Avedano's Holly Park Market, executive chef and co-owner of Sociale restaurant and co-founder of The Butcher's Guild

Become a KQED sponsor

Audio Archive

Episodes by Date

Calendar is loading...
Loading...

Be a Part of Forum

Do You Live in the Bay Area on Less Than $33,000?

Forum wants to hear your story as part of our Priced Out series

Follow us on Twitter

Twitter bird in blue

Stay updated on show topics, relevant articles, and easily submit your questions.