On November 4 -5, 2018, edible New Mexico and the NM Chefs Collaborative Chapter hosted Meat Matters. These butchery workshops took an in-depth look at how we source, eat, think, and talk about meat. We were joined by Adam Danforth, James Beard Award winning butcher and author; Camas Davis, executive director of the Good Meat Project; and Derek Wagner, co-chair of Chefs Collaborative and chef/owner of Nick’s on Broadway who led these intensive workshops. These workshops for chefs and farmers illuminated best practices for optimum meat flavor; whole animal utilization; and the role chefs can play in expanding the consumer palate and building consumer consciousness about meat production.
Below is a photo essay from these workshops.*
You can read the in-depth story from our Late Winter Artisan issue by Briana Olson here:
The Butcher’s Art: Restoring a Path from Pasture to Plate in New Mexico
*Viewer discretion is advised as some of these images might be disturbing to some.
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Briana Olson
Briana Olson is a writer and the editor of edible New Mexico and The Bite. She lives in Albuquerque.
