Tue, 3 August 2021
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. Click here to donate.