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LIVE MONDAYS 7 PM ET/6CT/5MT/4PT - 1PM HST Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Gu ...
 
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show series
 
No Ounce Wasted How your diet and the inclusion of meat can impact your brain and gut. Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of using nutritional interventions. He is an assistant clinical professor of psychiatry at Columbia Universit…
 
No Ounce Wasted A break from the kitchen turned his life around. What was meant to be a year off the pans turned into a new career on the knives. Darren opened Victor Churchill 12 years ago and has been with the family owned business ever since. he was head butcher at VC for 9 years before moving to the business' head office where he worked on the …
 
No Ounce Wasted We catch up with Stefano Diaz after the opening of his new brick and mortar. My name is Stefano Diaz. I am the owner and head butcher of The Meat Wagon. When I first started out, The Meat Wagon was primarily a mobile butchery and custom cutting service, traveling to local farmers markets in the Hudson Valley with fresh and frozen cu…
 
No Ounce Wasted Forage Hawai'i was started by a group of friends with one goal: to make a hunter/gatherer diet more available to our island community. We had been blessed with opportunities to hunt, dive, farm, and forage for many of our meals and we wanted to share our bounty. Starting with a food truck and a couple farmer's markets, we were able …
 
No Ounce Wasted For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and …
 
No Ounce Wasted Guest David Zarling is joining host Bryan Mayer this week to discuss how expertise has changed in the meat world, where are the experts in the butcher world? David Zarling is a Food Service professional with a background in production and food safety management. He’s HACCP certified and Trained in humane handling and has spent his c…
 
No Ounce Wasted Field to plate - Sarah Savannah Knight is a livestock apprentice at Carversville Farm Foundation and was an executive souls chef for the Four Seasons. She is an 18 year hospitality professional, started cooking full time 11 years ago. Left cooking to pursue an education in regenerative agriculture and eventually tie that back in to …
 
No Ounce Wasted Cole Dougherty and Bryan talk about butchery, inspection, collecting arachnids, the usual stuff. Cole Dougherty is Head Butcher at Nello's Specialty Meats in Nazareth, PA. Nello's serves the tri-state area and operates under state and federal inspection. Cole brings his butchery experience to bear as he wears the many hats required …
 
No Ounce Wasted Bryan and Phil discuss the intersections of food, farming and social justice, raising cattle that feeds those that need it, Stone Barns, cooking and Phil's journey. Phil Haynes is the Assistant Livestock Manager at Carversville Farm Foundation located in Bucks County, Pennsylvania. Carversville Farm Foundation is a non-profit organi…
 
No Ounce Wasted Bryan and Chris talk about the renaissance art of butchery. Bringing animal husbandry, curing, cooking and cutting to bear in the butcher shop. We hear about Chris's world travels and adventures. Farming at Blue Hill in New York, cut at Kensington Quarters in Philly, worked in Buenos Aires, apprenticed as a salumi maker in Tuscany. …
 
No Ounce Wasted Aaron Waters is owner of Waters Abbatoir in Red Hill, PA. Bryan and Aaron will talk about the custom processing industry, farm slaughter, and staying independent. ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a saf…
 
No Ounce Wasted Keith "Carlos" Havas is the Owner/President at Davison's Butcher Supply, that place that has all the equipment you want. Davison's has been a sponsor of the World Butcher Challenge. https://davisonsbutcher.com/. davbutsup@gmail.com ~ More About No Ounce Wasted ~ Profit margin perils, mental health crises, employee challenges. Being …
 
No Ounce Wasted Christy Miller is opening Marfa Meats in Marfa, Texas, a place famous for being isolated. Her vision is to create a USDA-inspected and state-inspected processing facility and get a local economy started around the existing local ranchers, who typically ship cattle to be processed. As anyone in the industry knows, it takes a special …
 
No Ounce Wasted Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago institution. Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as…
 
No Ounce Wasted Talking to a diversified lamb rancher about farming, marketing, staying afloat on your own and working with Niman Ranch. Cody Hiemke has a BS and MS in Animal Sciences from UW-Madison. His MS work involved using ultrasound to determine the size of the lamb chops in live lambs.He and his wife, Ruth Koepke, have a small farm where the…
 
No Ounce Wasted Moises Rios-Hernandez and his brother run a full service butcher shop in a location where their father started working twenty years ago. A Marine and butcher, Moises is no stranger to service and community. Luis Butcher Shop is a reflection of that attention to detail and customer service. Moises Rios-Hernandez is a long-time reside…
 
No Ounce Wasted Butter Meat Co. has a new taken on environmentally-improved meat: use dairy cows. Not a new idea to many in the meat industry, dairy culls often end up in industrial grind. Jill Marshall Gould has brought a modern sensibility to her program- keeping the culls local, the quality high and using butchery and marketing to give the cuts …
 
No Ounce Wasted Jake and Ku'Ulani Muise founded Maui Nui Venison with a win-win vision: control the invasive axis deer population that threatens the equilibrium of Hawaii's ecosystem and make the most nutrient dense meat available to non-hunting consumers. As meat people know, it is no simple matter to sell wild meat under inspection. Hear Jake's s…
 
No Ounce Wasted Chris O'Blenness is a Wyoming native son, recently returned form New York. When he was back east, he got a Stone Barn education, running their livestock program. He is a chef and a rancher and he is bringing those passions together with the newly acquired Buffalo Meat Co., which sells buffalo and elk meat. Hear about Chris's excitin…
 
No Ounce Wasted Host Bryan Mayer talks to Judy Ni about her steadfast commitment to sourcing, breaking down stereotypes about what quality means and using in-house butchery as part of their process. They will explore some exciting ideas about co-op models and what restaurants can do in the post-pandemic reality we are living in. From Judy: Growing …
 
No Ounce Wasted Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educator and helps all kinds of places stay compliant and creative. Control Point founder, Trevor J. Morones, is …
 
No Ounce Wasted Bryan and Mills talk about the challenges (some said impossibilities!) of having a whole animal shop on Hawaii. They will discuss Mills' expansive career and how being a rancher informed how he runs his shop and why he wanted to make the move to ownership and retail. Mills Stovall, Originally from East Texas, moved to big island ove…
 
No Ounce Wasted Sam Garwin is the secret weapon that businesses in the regenerative food space use to make everything work. From customer experience to company culture, from supply chain to product utilization, she can help food businesses to thrive. Former CEO of Fleisher's in New York, she is well-versed in the issues of the local-sourcing, whole…
 
No Ounce Wasted The World Butchers Challenge is an international competition that pits teams against one another at the highest level of butchery skills. We talk to Butcher's Guild co-founder Tia Holmes about how they formed the first United States team, how you can get involved, what it was like competing in Ireland in the 2018 competition and how…
 
No Ounce Wasted How do we keep innovating and diversifying as a small business? How do we bring staff along and build them up? How do we keep growing as a one-location shop? McCann's Local Meats continually finds new ways to connect with their community and keep their business authentic and successful. Even during Covid-19, they have developed a ne…
 
No Ounce Wasted Lack of skilled labor is a chronic issue in the small-business sector of butchery. How do we train people up efficiently? How do business owners pay trainees well and also keep the doors open? How do we include more sustainable practices into the core of education? Michael Lapi is an educator, training SUNY students to become butche…
 
No Ounce Wasted Radio Show Norman Nesby Jr. AKA Norm The Butcher, is a San Francisco native and butcher at Baron's Meats. Bryan will talking to Norm about his major career shift and why he moved from logistics to butchery. They will also be getting into race and access in the food industry. "Norm is a role model and I love having intense conversati…
 
No Ounce Wasted Radio Show Jamie Waldron is a skilled and experienced butcher that connects consumers to quality local meats. The catch? He doesn't have a shop. Jamie uses education, communication and personalization to make a direct connection to his customers. How is this business model working and is it a way forward for butchers post-Covid? Bry…
 
No Ounce Wasted Radio Show Butcher's Guild co-founder Marissa La Brecque turns the spotlight on host Bryan Mayer and introduces listeners to the man behind the mic. A longtime advocate of responsible sourcing and whole carcass utilization, Bryan is well-known in meat as a connector- of people, ideas and solutions. Bryan Mayer - With well over a dec…
 
No Ounce Wasted Radio Show Sarah Wong worked in restaurants for 16 years before moving to educating chefs and students. She has trained with the world-famous Chapolards, been part of the craft butchery movement at every turn, and taught at colleges and currently a high school (most culinary education barely approaches a carcass, but Sarah takes mea…
 
No Ounce Wasted Radio Show Slaughterhouses are the golden key to opening up more local food supply chains. Rising Spring Meat Co. is an abbatoir and processing plant of the highest order, maintaining healthy systems in the NE by doing some of the hardest, lowest margin work in the meat biz. Jay Young is co-owner of Rising Spring Meat Co., a USAD-in…
 
No Ounce Wasted Radio Show Travis Stockstill knows the meat industry inside and out and he still loves it. As the host the Meat Block podcast, a consultant to plants, member of Team USA in the World Butchers Challenge and a good old fashioned American butcher, we know he and Bryan will be chopping it up good. Travis Stockstill is a member of Butche…
 
No Ounce Wasted Radio Show Dan Honig owns Happy Valley Meat Company, which sources ethically raised meat, direct from small northeast farmers. They work to make the wholesale meat business more human and efficient, allowing each part of the chain to focus on their specialty. Dan Honig is the owner of Happy Valle Meat Co. and an advocate for sustain…
 
No Ounce Wasted Radio Show Josh Curtiss and Kate Kavanaugh own Western Daughters, a popular whole animal butcher 'shoppe' that has a strong commitment to educating their consumers and creating community. We are especially excited to talk to them about their Covid-19 moves, including shifting to a CSA and meat box model and about their recent purcha…
 
No Ounce Wasted Radio Show Coping (and thriving) in the pandemic. Host Bryan Mayer and butcher/ owner J. Fox of Hudson & Charles in Manhattan talk about making it through this crisis personally and professionally. Fox's shop is open and pivoting to keep the doors open. Hear about what is working for them and how you can bring that to your business.…
 
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