adam danforth

Whether or not you’ve heard, Albuquerque, New Mexico is one of the foodie centers in the U.S., and we can attest to that fact after our visit.  You may think the balloon festival is the big draw, but really, you need to stay for the vittles.

 Los Poblanos Historic Inn and Organic Farm sits on 25 acres in the historic city of Albuquerque, and encapsulates the concept of sustainable ecotourism in the lovely Santa Fe Style of architecture.  This working organic farm includes beautiful accommodations, a lavender farm with artisan products, beautiful views of the Sandia Mountains, and gardens galore, all with a preservation mindset.  Unfortunately, we only were there for the shoot, not the stay (Though marital negotiations will occur in the future in that regard in the Bowman household).  

 Fortunately, we had the opportunity to speak with Jonathan Perno, Executive Chef at the on-site Campo restaurant.  His 10-year-plus tenure has helped to put Campo on the Good Food 100 list, which highlights restaurants that help to build more transparent and impactful food systems across the food chain.  Biological systems, farmers, ranchers, restaurants, purveyors, and the environment all win with this mentality, and it starts with chefs that practice their art with a higher purpose.  And a delicious one, from what Rick experienced.

 Jonathan has been nominated five times as a semi-finalist for a James Beard award.  He has a holistic mentality and understands the connection between the food he prepares and the soil from which it springs.  His menu planning and execution incorporate all parts of the process of creating food artistry, including the sourcing, treatment and husbandry of the plants and animals he uses in the kitchen.  And it’s obviously working in a most delicious manner.

 Links:

https://lospoblanos.com/about/los-poblanos 

https://lospoblanos.com/dining/our-team/ 

https://chefscollaborative.org/ 

https://chefscollaborative.org/join-us/business-members/ 

https://chefscollaborative.org/event/save-the-date-meat-matters-new-mexico/ 

https://quiviracoalition.org/butcher/ 

http://goodfood100restaurants.org/

We often talk about animals, and we talk about food, but very rarely do we actually discuss the middle part – how one turns into the other.  Before you run screaming in a panic, don’t worry, we’re not going to discuss the nitty gritty in detail here, either.  We are, however, going to bring you a conversation with one of the rock stars in the world of butchery.  

Camas Davis is a magazine editor, outside-the-box thinker, leader, speaker and author of the memoir, “Killing It,” in which she discusses her adventures in the world of meat.  She has studied butchery and charcuterie in southwest France, and has brought that education and all of the delicious possibilities along with it back to our shores.  

She sits down to speak with us about how a transparent process is necessary for a healthy food system, and how she uses experiential education (you get to eat the homework at the end of the class…) to help connect farmers, butchers, chefs, restaurateurs, and consumers, so that we all can have a stronger understanding of what we ingest and what it took to get it to our plates.  Responsible meat consumption also means that we try to learn how to utilize more of the animals we raise, not just the top two or three parts that everyone can name.  If you’ve ever enjoyed Mary Roach’s gastronomic adventures in “Gulp,” Camus that might be right up your alley.

Camas is also the Executive Director of the Good Meat Project, founder of the Portland Meat Collective, and a self-professed “Meat Thinker.”  That alone should draw you in, just to find out what she might mean by that.

Links:

https://goodmeatproject.org/about
https://www.pdxmeat.com/
https://www.pdxmeat.com/about
https://www.pdxmeat.com/instructors#camas-davis
https://en.wikipedia.org/wiki/Butcher
https://en.wikipedia.org/wiki/Charcuterie
http://maryroach.net/gulp.html
https://www.goodreads.com/book/show/21814351-much-ado-about-mutton
http://www.muchadoaboutmutton.com/
https://www.huffpost.com/entry/wwii-food-america_n_1398132 

Though widely consumed throughout the world, lamb is a largely under-appreciated meat in the U.S. “I think there are too many Americans who have just had bad lamb,” says farmer Craig Rogers of Border Springs Farm in Virginia, one of three experts on the subject who spoke with Kat Johnson at a workshop entitled Lamb Breakdown at the 8th Annual Chefs Collaborative Summit.

“One of the most fun things for me is introducing—or reintroducing—people to lamb, and they just go ‘Oh my god I had no idea!’“ Rogers joined Chef Michael Costa (Zatinya, Washington DC) and James Beard Award-winning butcher Adam Danforth as they discussed all things lamb—from the science of muscles and flavor, to using lesser known cuts, and even starter tips for beginners.

“I work with anyone who wants to better understand their relationship to meat, and also their relationship to animals that sustain us,” says Danforth, “By teaching on-farm slaughtering, whole-animal butchering, and meat and flavor science, I aim to challenge people’s stigmas around what they think they’re experiencing when they eat meat, or also what their ideas of quality are.” Hear more of their deep-dive on lamb and how farmers, butchers, and chefs can work together to promote consumption and sustainability of the animal.

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