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.

+ other stories

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.