Oct 3, 2017
Adam Danforth left behind a career in
advertising and marketing in order to do something more grounded
and meaningful with his life. He became a butcher, one of a new
breed of artisanal butchers who are challenging the toxic and
environmentally destructive world if industrial meat production.
They’re practicing new ways (grounded in old ways) of raising
animals, humane slaughter, and distribution.
Danforth is the author of several books on butchering, and teaches and conducts workshops all over the world. He and his cohort are realistic about the daunting challenges of producing affordable, high-quality, and animal- and earth-friendly meat. In this program you’ll learn about the cutting edge (bad pun, I know) of contemporary butchering in the US and beyond.