The New York Times

Blood, Guts and Dinner

Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers ...
Daily Mail

Have a butchers at this: Chop, chop! Forget baking, there’s a new cookery class that’s a cut above the rest

Forget baking, die-hard domestic goddesses have moved on from crafting cupcakes and tending their organic allotment. Nowadays, ladies who really love to cook are also learning how to swing a blade on ...
Northwest Arkansas Democrat Gazette

Students at Brightwater receive hands-on learning with opening of The Butcher’s Larder

BENTONVILLE -- The Feb. 27 opening of The Butcher's Larder, a student-run retail for-profit butcher shop, marked the final piece put in place for the artisanal butchery program launched this semester ...