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:
*Viewer discretion is advised as some of these images might be disturbing to some.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.