Holy Guacamole
This podcast released an episode every week between 2020 and 2023. The idea was to share first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
72: GREEN BOW FARM'S BUTCHER ALLISON MILLER
We are heading to a butcher shop on a farm in Ellenburg, Washington State. That’s a bucolic sounding scene. It’s a place in a community where their customers can pick up fresh meat, take it home, and prepare dinner. That means the meat on your table is certified by USDA, but it’s not going through one of the four huge slaughterhouses in the US.
We are heading to a butcher shop on a farm in Ellenburg, Washington State. That’s a bucolic sounding scene. It’s a place in a community where their customers can pick up fresh meat, take it home, and prepare dinner. That means the meat on your table is certified by USDA, but it’s not going through one of the four huge slaughterhouses in the US.
People come to this farm to buy meat directly from farm. They have a whole animal butcher shop right there on the farm. We hear butcher Allison Miller tell us what she notices about the local food chain. Food matters to their clientele — having access to local, safe, clean food.
As always, share this episode and the show widely. I’m Martha Lucius, your host, and food consultant. When you want help in your operation, reach out, let’s see what work needs to be done, and if I am a good fit.
71: QUALITY LEADS SUCESS: CHEF KANTHI THAMMA
Chef Kanthi runs a brew pub in Brighton, UK. He serves a niche menu: South Indian and Sri Lankan fare in Easy Tiger pub in Brighton, which is on the south coast of England. His experience is an excellent example of how quality leads success. He explains how he chooses his ingredients, how to count on local farms and purveyors, and how to balance that with his knowledge on food costs.
Chef Kanthi runs a brew pub in Brighton, UK. He serves a niche menu: South Indian and Sri Lankan fare in Easy Tiger pub in Brighton, which is on the south coast of England. His experience is an excellent example of how quality leads success. He explains how he chooses his ingredients, how to count on local farms and purveyors, and how to balance that with his knowledge on food costs.
He shares his bio which includes Disney properties, running three places in Brighton — including at the Brighton train station that offered him some creative menu items. And he shares his present menu, and how he builds and chooses menu items that blend a creative menu from Kerela (South India), using local ingredients that allows for quality balanced with awareness of food costs.
Whether you run, or on a team at a cafe, restaurant, food truck, cocktail bar or brewery this interview will spark ideas.Enjoy listening.