Lynne Curry is the author of Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut. A former vegetarian and professionally-trained chef who has studied in France and New York, Curry grew to love grassfed beef when she relocated to northwest Oregon’s Wallowa Valley in 2001. She is a James Beard Journalism Award nominee and contributing writer to Zester Daily, The Oregonian, Culinate.com, Saveur, The Los Angeles Times, Relish, Fine Cooking and The Oxford Encyclopedia of American Food & Drink. In addition, Curry is a cooking teacher, a product consultant and the founder of a local Slow Food chapter. Drawing on her professional experience and input from local beef producers and her own butcher, Lynne is one of America’s foremost experts on the best ways to handle grassfed beef.
Theo Weening offers a lifetime of meat experience and extensive training from spending his youth assisting his father in their family owned meat shop in Holland, to the Slagers Vak Butcher School in the Netherlands, and as a cook for the Dutch Air Force. Today, Theo oversees Whole Foods Market’s global meat purchasing program, forging relationships with beef, pork, and poultry suppliers and ensuring each meets the company’s high quality and animal welfare standards. Theo’s passion for quality meats, intricate knowledge of raising practices, cuts and preparation techniques and his dedication to the art of a centuries old craft have made him a highly sought national expert.
Date Recorded: 9/11/2012
SITE: Site
Podcast of the interview Download:
No comments:
Post a Comment