Author Archives: Ryan Farr

You got to be in it, to win it!

Posted on July 9, 2010 by Ryan Farr

Hey all, check out Protein University, it’s from our good friends from Cochon 555 national tour. PROTEIN U is creating the first sustainable butcher network in the United States, supporting responsible farms and heritage species of livestock. Our mission is … Continue reading →

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Butcher Classes are a perfect gift for Father’s Day

Posted on June 13, 2010 by Ryan Farr

Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of … Continue reading →

Posted in Butchery, Classes, Events, Good Shit, Technique | 1 Comment

FACT: Butcher class gift certificates have been getting people laid for centuries

Posted on December 16, 2009 by Ryan Farr

Ho Ho Ho, just in time for the holidays, 4505 gift certificates are available for all announced and unannounced butcher classes.  If you cant find a class or date that is right for the one that receives the gift, we … Continue reading →

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Liver, fatty blood line, kama and more

Posted on November 29, 2009 by Ryan Farr

Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji.  All of these methods work great with any other fish, but are spectacular with fatty white fish. Bookmark on … Continue reading →

Posted in Fish, Good Shit, Technique | 1 Comment

Join us at CUESA’s Sunday Super

Posted on September 18, 2009 by Ryan Farr

The Center for Urban Education about Sustainable Agriculture’s 7th annual Sunday Supper fundraiser on October 4th, 2009, convenes farmers, chefs, artisans and farmers’ market lovers for a  gala reception and five-course feast to benefit their work in educating eaters and … Continue reading →

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