This minisode is a little bit different than traditional episodes, as we cover relevant happenings in and around Meyer Hatchery. This episode is a special part two continuation from my conversation from last week with Adam Danforth, a butcher, educator, and James Beard award-winning author. As a reminder, last week we introduced Adam and his initiatives at Good Meat Project and Atlas of Butchery. We also covered how the effects of COVID have impacted meat production and how the local landscape is shifted. If you missed last week's episode I highly recommend giving it a listen.
Without wasting any time, let’s jump into the remaining interview as we take a closer look at home processing.
In this episode you'll: