I MUST BE FAMOUS!

31 May

I’m apparently a world traveller.  Even got to the Philippines recently, according to the email I sent today – to everyone I apparently know..,

Where I'm not.

Where I’m not.

Except… I have this funny feeling that I’m still in Vermont. Is it the lack of tropical flowers? or the not-quite-up-to-par grammar and punctuation in my purported email?

You guys be the judge – here it is in all its glory. And a final note – IF YOU GET THIS EMAIL, DO NOT REPLY.

Hello,

I’m writing this with great grievance, My family and I came down here to Manila, Philippines on a short vacation to visit  resort. unfortunately we were mugged at the park of the hotel where we stayed,all cash and  credit card including cell phone were stolen away but luckily for us we still have our passports with us. My credit card can’t be charged by the hotel as I already reported it as a stolen card and the card company had  canceled it, so I can only get a new one when we make it back home safely.

 We’ve been to the Embassy and the Police here but they’re not helping issues at all and our return flight leaves soonest but we’re having problems settling the hotel bills and the hotel manager  won’t let us leave until we settle the bills.Now am freaked out, I will really need your financial assistance I promise to pay back as soon as we get back. Please let me know what you can do so i can proceed to give you all the details on how to get the funds to me here.

Thanks. 

Cole

Another spring at Sterling College

30 May

 

pigWorkshop at Sterling College on May 28th - Always a fun time and great lunch. 

The (undoubtedly unwilling) subject of the workshop was a 300 lb. pig that was raised on Sterling’s own farm. 

I  walked the students through the 1st half with step by step instruction and then guided them through the 2nd half as the students did the actual cutting. 

Sterling College has an amazing staff and truly amazing students.  I always knew if I lived long enough, I would go to college!!!

Ah, spring in Vermont.

Ah, spring in Vermont.

So pretty.

So pretty.

 

A Meaty Gathering

18 Apr

P1060450Late last month, I zipped over to New Hampshire to give a presentation at the first New England Meat Conference. I was invited by the conference co-chair, Sam Fuller of the Northeast Organic Farming Association of Vermont.

This was the first conference to focus specifically on meat production in New England, and brought together a diverse group of meat folks: farmers, chefs, professors, distributors… you get the picture. About 275 in all. 

The aim of the conference was to (ahem) “enhance the production, processing, and marketing of sustainable, nutritious, humanely-raised, and delicious meat from New England farms by providing educational and networking opportunities for meat producers, processors and consumers.” Whew.

Lots of interesting sessions, from an exploration of how farmers and processors can work together, to humane handling, to the economics of grass-fed beef, to training the next generation of butchers. Right up my alley.

I did a presentation with the wonderful Kari Underly. She cut a beef chuck, and I did a honking big pig. Seems like the older I get, the bigger the pigs are. Why is that?

Great food, drinks and workshops. I received an award (“professional of the year”) which was – wait for it – a cleaver engraved with my name. The award was presented by the Vermont Commissioner of Agriculture. I wore pink tights and light blue undies. Ooops, how’d that get in there?

Also met up with two of my fellow butchers, Ron Savenor and Adam Tiborio. We were all part of the book Primal Cuts: Cooking with America’s Top Butchers.

As for my own book, finally finished the manuscript. You’ll soon be hearing much more about this. Chelsea Green Publishing will be releasing it this fall. 

Its title? The Gourmet Butcher’s Guide to Meat.

 

 

 

 

A little Pig Poem for Easter

21 Mar
Hi.

Hi.

THE PIG

The Pig, if I am not mistaken,

Gives us ham and pork and Bacon.

Let others think his heart is big,

I think it stupid of the Pig.

Ogden Nash, American poet (1902 – 1971)

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DON’T EAT ME – I’M TOO BEAUTIFUL

13 Jan

Appenzeller Spitzhauben - 1st Appenzeller S. Female Rare Breed - Mr. M Bond_8479
For those of you who like chickens – and who doesn’t like chickens – here’s a delightful selection of images, courtesy of Tim Daniels from poultrykeeper.com, a website devoted to all things chicken.

These are obviously not for eating – not with those beautiful feathers or winsome faces.  Visit the website to learn all you want to know about keeping chickens, exotic breeds and much more… including ducks, turkeys and geese.  

Salmon Faverolles

Salmon Faverolles

Black and Blue Cochin

Black and Blue Cochin

Satsumadori

Satsumadori

Large Frizzle

Large Frizzle

Large Sumatra

Large Sumatra

Hard Feathered Modern Game

Hard Feathered Modern Game

And for those of you who think of chickens differently…

bbq

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New Year and a ham-bone

12 Jan
Winter in Vermont

Winter in Vermont

First of all, a (very) belated HAPPY NEW YEAR to all of you.  I’m fine and hope all of you are too.

Second, to the mysterious lady who posted the following… an answer.

The lovely lady’s question:  “What to do if I don’t have a bandsaw?  Cole, your DVD has you dividing your ham with one, but I’m just a gal with a borrowed meat saw.  What’s a girl to do?”

From Cole to the lovely lady: “If you’re just cutting your ham in half, begin by cutting it all the way around with a good steak knife or scimitar (curved butcher’s knife).  Then all you need to do is to cut through the bone with the hand saw.   If you do this properly, you will only have one small round bone to cut through. Good luck.

 

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Learning to butcher

6 Dec

To Bryn, and others who’ve asked about classes.  They are often available.

Please contact me directly by email - colethebutcher@yahoo.com

 

 

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