Photo by Paulette Phlipot
More and more people are getting directly involved in food. Growing it, cooking it, even blogging about it. Some are going still further: plunging — literally — into the meat of the matter.
In this installment of Edible Idaho, correspondent Guy Hand visits a class where every student wields a knife — and the desire to learn the fading art of butchery.
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Download the script for this Edible Idaho radio show.
Lava Lake Lamb’s website: http://www.lavalakelamb.com/
From the New York Times: Young Butchers Gain Rock Star Status
From the Oregonian: Conscious carnivores, ethical butchers are changing food culture
And here’s an article on former vegetarian and current Portland, Or. butcher Berlin Reed. He calls himself an ethical omnivorism and theorizes an environmentally friendly future for meat.
Video & photos for this story are provided by Idaho photographer Paulette Phlipot:
Click here for Paulette’s Video of Hailey Butchery Class or check out the photos below:
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Guy Hand is a writer, public radio producer and photographer specializing in food and agriculture. |
Could you tell me if there are any butcher classes offered in the Boise area.
Thanks
[...] this past January. Below is short video I put together about the class. Be sure to checkout Northwest Food News, to hear Guy’s Hand’s Edible Idaho show which features this same [...]
[...] little far afield from the Northwest, but a Brooklyn, NY high school perfectly illustrates an issue Edible Idaho explored on Monday: the strong desire people have to get close to the source of their [...]
Jonathan,
I don’t know of any butchery classes at the moment, but I do know that people are trying to put one together here in Boise. Stay tuned.
[...] Guy Hand put together a fantastic segment on Edible Idaho about the class. Listen to it here. [...]