Been spending time in the meat locker and crawling around the cutting room floor at Fleisher’s, working on pictures for their upcoming book, to be published by Clarkson Potter.
Two of my favorite people, Amelia Posada and Erika Nakamura, have finished their internship programs at Fleisher’s and are moving to Los Angeles to open their own sustainable butcher shop. In the next few weeks they are signing the lease on their building, getting married legally in Connecticut, driving across the country, having a wedding ceremony on the west coast, and opening their new shop, Lindy & Grundy’s Meats. I will miss them, but it is California’s gain.
Check out Amy Scattergood’s post on the LA Weekly blog (with more photos of Erika & Amelia).
The Elephant Wine & Tapas Bar, in Kingston, NY, is located directly across the street from Fleisher’s Grass-Fed & Organic Meats. This is convenient as that is where chef Rich Reeve sources much of the meat on his menu. He buys the inexpensive cuts and turns them into adventurous tapas dishes. The menu changes regularly, but one night’s offering included beef heart tacos, lamb sliders, “porchetta” roulade, Basque style bbq lamb ribs, and crispy blood sausage. I spent an evening speaking to and photographing chef Reeve and will make a complete post later, but for now, one of my favorite dishes of the evening, bone marrow:
Obviously, I don’t shy away from meat. But like so many others, I was a strict vegetarian for almost a decade. Luckily, there are now sources to buy meat that comes from well cared for animals that lived decent lives. On a recent shoot with farmer Richard Biezynski at North Winds Farm near Tivoli, NY, he told me if he hadn’t become a farmer, he would have been a vet. On season, you will often find me visiting his booth at the Woodstock Farmers’ Market.