Adam Danforth left behind a career in advertising and marketing in order to do something more grounded and meaningful with his life. He became a butcher, one of a new breed of artisanal butchers who are challenging the toxic and environmentally destructive world of industrial meat production. They’re practicing new ways (grounded in old ways) of raising animals, humane slaughter, and distribution.
Danforth is the author of several books on butchering, and teaches and conducts workshops all over the world. He and his cohort are realistic about the daunting challenges of producing affordable, high-quality, animal- and earth-friendly meat. In this program you’ll learn about the cutting edge (bad pun, I know) of contemporary butchering in the US and beyond.

This program is produced in collaboration with the Quivira Coalition.