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Part III of Out to Pasture is all about the butcher shops. Nelson gives us a primer on the history of butcher shops in New York City and New York State, explaining their disappearance and how this has impacted the local meat industry.
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The Evolution of Butchery in NYC (8:25)
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butchery, where have all the butcher shops gone?, Jake Dickson, visceral elements of butchery, in early 1960's most meat began being cut by highly automated packaging companies, 1843: private butcher shops become legal in NYC, Gustavus Swift transformed NYC's butchering trade, in recent years a new crop of butcher shops are popping up around the city, Marlow and Daughters, the tickler, captain beefheart,The Legalization of Private Butcher Shops in NYC (11:35)
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Roger Horowitz, Hagley Museum of American Enterprise, Putting Meat on the American Table, price was the biggest reason why New Yorker's warmed up to non-local meat, meat suddenly cheaper when brought in from Chicago, Jewish kosher law states that meat must be eaten within three days of slaughter, kosher law provided huge stimulus to local meat packaging industry, changing stature of butchers, self-serve meat, boxed beef, all the skilled work is being done by workers on assembly line, butchers now are getting meat that has been boned and cut and no longer requires the preparation skills once needed to be a butcher,Jake Dickson's New Butcher Shop (12:07)
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Dickson's Farmstand Meats: sources whole animals from farms in upstate New York and sells the meat to customers in NYC, how will butcher shop add value to Jake's existing business?, lack of processing facilities in northeast, value-added products, picking up right after slaughter and doing all the processing and packaging thereafter, Dickson's veteran butchers help customer prepare cut according to how they want to prepare meat,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2011 03:00PM
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Nils Wessel of Brooklyn Butcher Blocks joins
THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery .
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Episode 64: Barns and Blocks (12:14)
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The Food Seen, Michael Harlan Turkell, Nils Wessel, Brooklyn Butcher Blocks, Cut Brooklyn, New York Times, building a barn, property addiction, barn raising, Sunset Park, tinkering, Portland, Oregon, studio art, art school, installations, sculpture, Julian Schwartz, utilitarianism in art,Art and Utilitarianism (23:02)
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utilitarian, line between art and craft, Knife making, cutting board, planer, butcher blocks, joining, joiner, making cross cuts, Walnut, Cherry, Maple, keeping knives sharp, soft woods, art movements, Tony Smith, Kiki Smith, Marcel Duchamp, Bruce Nauman, Huma Bahbha, Louise Bourgeios, common materials, woodworking equipment, structural integrity, Dada, dadaist,To comment on this episode click here. There are currently Comments
First Aired - 07/31/2011 12:00PM
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This week on The Main Course, Katy sits down with Graham Meriwether, director and producer of the upcoming film "American Meat". Tune in and learn what makes this film different than the many farming and livestock production films that have come before it and learn why Joel Salatin and his farming model was such a huge influence on the project. Later on, Katy is joined by the ladies of Butcher's Guild, Tia Harrison & Marissa Guggiana. Find out how integrity fits into the world of butchering and why good meat is so popular these days. This episode was sponsored by The Barterhouse.
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The Main Course: American Meat (23:46)
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Heritage Radio Network, The Main Course, Katy Keiffer, The Barterhouse, Graham Meriwether, American Meat, Joel Salatin, Polyface Farms, PETA, pathogens, sustainable farming, commodity farms, Whole Foods Market, organic pork, animal welfare, oil prices, grain prices, Pilgrim's Pride, Smithfield, economy, bankruptcy,Ethanol, Climate Change & Farming Models (18:56)
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grassfed production, ethanol, high fructose corn syrup, feed stocks, corn prices, rising food prices, ground beef, South America, imports, rural populations, climate change, egg production, diversity, farming models, subsidies, @AmericanMeat, www.AmericanMeatFilm.com, Leave it Better LLC, Leave it Better Foundation,The Butcher's Guild with Tia Harrison & Marissa Guggiana (33:04)
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Tia Harrison, Marissa Guggiana, Primal Cuts, Butcher's Guild, butchering, sustainability, whole animals, code of conduct, integrity, commodity vs sustainable, livestock industry, national security, goat, children's programs, center of the plate, vegetarians, preserved food, nutrition, www.ButchersGuild.org,To comment on this episode click here. There are currently Comments
