Skip to Navigation Skip to Content

marin sun farms

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.

Nopalito = Good Drinkin'

The other day we braved the crowds loitering outside Nopalito (mostly young, hip, good-looking people, mind you), on Broderick in between Fell and Oak, to get some Carnitas. Yes, Carnitas, that staple of, oh, every single tacqueria and burrito joint in San Francisco. But Nopalito's were supposed to be better, and in fact its entire, authentic Mexican menu was said to be very, very good.

Order Your (Heritage) Turkey Now

A few weeks ago I went to Traci Des Jardins' Acme Chophouse to taste the season's best sustainable meat and game in preparation for the holidays. Traci and executive chef Thom Fox were joined by the owners of Sonoma Country Poultry and Marin Sun Farms to talk about their turkeys, duck, geese, cows, goats, lambs, pigs and chickens. Bottom line: "The better the animals are treated, the better the meat tastes," according to Marin Sun Farms' Judie Geise.

 

Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's