41 min listen
Episode 276: Revival of the American Guiniea Hog & Other Heritage Meats
FromThe Farm Report
ratings:
Length:
40 minutes
Released:
Jan 28, 2016
Format:
Podcast episode
Description
As part of HRNs lead-up to the Charleston Wine + Food festival, Chef Craig Deihl joins The Farm Report this week to tuck into meat that matters. Deihl is the Executive Chef of Cypress in Charleston, SC, and founder of the restaurant’s in-house charcuterie program, the Artisan Meat Share. Deihl is passionate about preserving meat and the requisite skills of the craft, from the farm to the butcher, and is a founding member of the Butcher’s Guild. Through a partnership with the American Livestock Breeds Conservancy and Carolina Heritage Farm, Deihl became the first chef in over 100 years to utilize the rare American Guinea Hog. This seems like an awfully long time between meals, and Deihl explains the gap by diving further into what conservation looks like in the kitchen.
Released:
Jan 28, 2016
Format:
Podcast episode
Titles in the series (100)
Episode 7: Rose Balfiori & Barb Foulke: Lorenzo Ragionieri speaks with Rose Balfiori of Finger Lakes Dexter Creamery about the rare breed Dexter cow and Artisanal cheese making and Barb Foulke of Freddy Guys Hazelnuts in Oregon. by The Farm Report