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内容由Hope Zeckmeister and EPIC Provisions提供。所有播客内容(包括剧集、图形和播客描述)均由 Hope Zeckmeister and EPIC Provisions 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal
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Episode 50: The Art of Butchery

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已归档的系列专辑 ("不活跃的收取点" status)

When? This feed was archived on March 02, 2024 22:06 (2M ago). Last successful fetch was on May 08, 2023 23:31 (12M ago)

Why? 不活跃的收取点 status. 我们的伺服器已尝试了一段时间,但仍然无法截取有效的播客收取点

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 229454192 series 2494177
内容由Hope Zeckmeister and EPIC Provisions提供。所有播客内容(包括剧集、图形和播客描述)均由 Hope Zeckmeister and EPIC Provisions 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

This episode is something I've wanted to do since the Meatcast began, 50 episodes ago! This week, we cover the art of butchery with butcher and restaurant owner, Ben Runkle, from the award-winning Salt & Time butchery and restaurant in Austin, Texas. Butchery plays such an incredible role in our daily lives, yet most of us give it little thought or attention. The art of butchery all but vanished in the United States, but has seen an incredible resurgence thanks to folks like Ben and communities like EPIC’s! During our conversation Ben and I discuss….

  • His journey from veganism to butchery!
  • A butcher vs. a “meat cutter”
  • What should we be looking for in our local butchers?
  • What are some of the most underrated cuts of meat?

If you’ve ever eaten a piece of meat, and wondered about the role proper butchery plays in how that meat tastes, how it chews, and the life it led prior to your palate and plate -- listen in!

For this week’s INSIDE EPIC, we’re lucky enough to chat with Shauna Sadowski who heads up the Sustainability team for Natural and Organic brands at General Mills. What does it mean to work on sustainability at a big food company? What are the pros and cons, what makes it exciting, what makes it hard? We dive into all of this with Shauna! [37:00]

Relevant Links

Salt & Time

How Salt & Time Ramped Up New Wave Butchery in Austin

  continue reading

70集单集

Artwork
icon分享
 

已归档的系列专辑 ("不活跃的收取点" status)

When? This feed was archived on March 02, 2024 22:06 (2M ago). Last successful fetch was on May 08, 2023 23:31 (12M ago)

Why? 不活跃的收取点 status. 我们的伺服器已尝试了一段时间,但仍然无法截取有效的播客收取点

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 229454192 series 2494177
内容由Hope Zeckmeister and EPIC Provisions提供。所有播客内容(包括剧集、图形和播客描述)均由 Hope Zeckmeister and EPIC Provisions 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

This episode is something I've wanted to do since the Meatcast began, 50 episodes ago! This week, we cover the art of butchery with butcher and restaurant owner, Ben Runkle, from the award-winning Salt & Time butchery and restaurant in Austin, Texas. Butchery plays such an incredible role in our daily lives, yet most of us give it little thought or attention. The art of butchery all but vanished in the United States, but has seen an incredible resurgence thanks to folks like Ben and communities like EPIC’s! During our conversation Ben and I discuss….

  • His journey from veganism to butchery!
  • A butcher vs. a “meat cutter”
  • What should we be looking for in our local butchers?
  • What are some of the most underrated cuts of meat?

If you’ve ever eaten a piece of meat, and wondered about the role proper butchery plays in how that meat tastes, how it chews, and the life it led prior to your palate and plate -- listen in!

For this week’s INSIDE EPIC, we’re lucky enough to chat with Shauna Sadowski who heads up the Sustainability team for Natural and Organic brands at General Mills. What does it mean to work on sustainability at a big food company? What are the pros and cons, what makes it exciting, what makes it hard? We dive into all of this with Shauna! [37:00]

Relevant Links

Salt & Time

How Salt & Time Ramped Up New Wave Butchery in Austin

  continue reading

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