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In this episode, I chat with Adam Danforth, a butcher, educator, and James Beard award-winning author. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude.
We talk about Adam’s road from corporate marketing burnout to his career in meat processing and humane butchery.
We also discuss his latest initiative, ROGUE FOOD UNITES, a nonprofit which meets the immediate and long-term food needs of fire victims in Southern Oregon with comfort food prepared by locally-owned restaurants.
Check out his website here, and be sure to check out his books, Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering.
This episode is sponsored by Teton Waters Ranch, one of my favorite “better meat” companies. Their sausages and hot dogs are 100% grass-fed beef and delicious. Bring hot dogs back to your dinner table and check out all of the amazing products at Teton Waters Ranch.
