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Butchery

Five New Culinary Skills to Master in the New Year

handmade pasta

While everyone is talking about classic hard-to-fulfill New Year’s resolutions like “lose 10 pounds!” and drinking less (wah!), why not focus on something that adds to your arsenal of culinary and wine skills instead? Below are our five picks for ways to increase your bragging rights.

The Butcher's Guild: One of the First Support Groups for Ethically Minded Butchers

"Where's the beef from?" and "Is that grass-fed?" are common queries in the San Francisco food world. And with local offerings like 4505 Meats' meat-filled CSAs and things like pork happy hour at Fatted Calf in Hayes Valley, butchery practices are working their way even further into the city's vernacular. Now Avedano's Tia Harrison and Primal Cuts author Marissa Guggiana are taking things one step further wtih The Butcher's Guild, one of our country's first support groups for ethically-minded butchers. With local whole-animal advocates Ryan Farr and Chris Cosentino among the group's 23 charter members, The Guild is now reaching out to other members of the industry to expand its reach in the early going. Later this summer, they'll be recruiting lay people (i.e. meat geeks) as members.

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