Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon. Joel Salatin is a farmer at the forefront of the trend toward local food and grass-fed meat. His Polyface Farm has been featured in Smithsonian magazine, National Geographic, Gourmet, and countless other radio, television, and print outlets. When he was profiled on the "Lives of the 21st Century" series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. Polyface Farm achieved iconic status when it was featured in theNew York Times bestseller The Omnivore's Dilemma by Michael Pollan and the award-winning film documentary, Food, Inc. Salatin is also the author of eight books, including Everything I Want to Do is Illegal, Holy Cows and Hog Heaven, and Folks, This Ain't Normal.
"[A] breathtaking guide through the paradoxical process of killing animals with compassion. ... For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call."-- "The Shepherd"
"Adam Danforth's two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. ... [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully ... [and] provide new insights for all of us about butchering and its impact on the quality of meat."-- "Kitchen Arts & Letters"
"If you're interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours."-- "The Shepherd"
"There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food."-- "The Shepherd"
"These are not mere how-to guides: they are the equivalent of in-depth college courses. ... What's more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. ... On a scale of 1-10, these easily rank 12, minimum."-- "HobbyFarms.com"
"These books were written by a man who loves livestock, and loves meat - with reverence."-- "The Shepherd"
"These books were written by a man who loves livestock, and
loves meat - with reverence."
-- The Shepherd "Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call."
-- Publishers Weekly "It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours."
-- Hobby Farms