Sky Full of Bacon

Sky Full of Bacon 18: The Butcher’s Karma

Meet three butchers who are changing the way we grow food and consume it— by finding their way back to a more traditional way of raising meat. Rob Levitt of Chicago’s The Butcher & Larder, Paul Kahan of Chicago’s Publican Quality Meats and Bartlett Durand of Black Earth Meats in Black Earth, Wisconsin are each reconnecting chefs, consumers and farmers in their own way. Butchers are hip now, and that’s part of their appeal in this video too, but it also shows that there’s more to it than that in the ways these butchers use meat to create community. (28:49)

Please note: while this video does not show slaughter, it does show plenty of meatcutting, because that’s what butchers do.


Here’s my coverage of this video’s premiere at Uncommon Ground, at an event with, and here’s my post about the event at last year’s Family Farmed Expo (now renamed Good Food Festival & Conference) which inspired this video to a considerable degree, by showing me how these three guys were interrelated. (They appeared with Ellen Malloy and with Herb Eckhouse of La Quercia, who I already made a video about.) Here’s the trailer for that event.

Here are links to the three butchers featured in it:
The Butcher & Larder
Publican Quality Meats
Black Earth Meats

Paul Kahan (and two of his restaurants) were in this earlier video and this one; Rob Levitt and the restaurant he used to have were in this one.

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