Death Of Expertise ~ David Zarling


Manage episode 282303687 series 2667889
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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 career focusing on pasture to plate production, from certified organic, rotationally grazed livestock. He is an educator through and through from slaughter, processing, value added and cured items, to marketing and personnel management. He has a passion for community education regarding high quality, sustainable , pragmatic food production and processing. Hi class offerings are extensive and have included cooking, preserving, fermenting and butchering / meat cutting to both restaurant kitchen staffs and consumers looking to be closer to their food experience. “Transparency about where our food comes from is a top priority of mine. The best food begins with the best ingredients, which start with the most dedicated producers” ~ 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 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. The Butchers Guild Member Community – Butchers of America – The Butchers Guild Team USA – To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here:

38 episodes