KQED’s Forum: Sustainable Meat and the Art of Butchery

| August 10, 2011 | 1 Comment
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random cuts of meat. Photo - Getty ImagesSustainable Meat and the Art of Butchery
In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. KQED’s Forum gets into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the backyard.

Original Broadcast: Wed, Aug 10, 2011 — 10:00 AM

Host: Sydnie Kohara

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Category: bay area, books, magazines, newspapers, chefs, cookbooks, KQED, local food businesses, radio, sustainability, environment, climate change

About the Author ()

I am the Senior Interactive Producer for KQED's online Food properties. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area; Jacques Pepin's websites; Weir Cooking in the City and KQED.org's Food portal. When I am not creating and managing food websites I am taking photos of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX . You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.