Jessica and Joshua Applestone are major exponents of humanely and sustainably raised, locally sourced animals for meat. Their Hudson Valley butcher shop, Fleisher’s Grass-Fed & Organic Meats, has become a renowned source for a healthy array of products, butcher training and sorely needed public education on the issues surrounding meat: both procurement and consumption. Along the way, they’ve become bona fide rock stars in the food world. Julie Powell, author of Julie and Julia famously studied butchery here and her book, Cleaving was the result.
Representing the face of the new, old-fashioned butchery, the Applestones have become nationally acclaimed for their dedication to sharing their techniques and philosophy with all who will listen. New butcher shops from coast-to-coast are being operated by graduates of their Butcher Training program. Devotion to real farm flavor, free of hormones and antibiotics and a nose-to-tail cutting program to use every part of the animal has made Fleisher’s Grass-Fed & Organic Meats an exemplary model of local, real food purveyors.
How they found the time to assemble a book so comprehensive is a mystery. Equal parts guide, memoir, manifesto and reference, their book, The Butcher’s Guide to Well-Raised Meat, has quickly become required reading for those meat-obsessed among us.
Recently, Fleisher’s expanded their empire. Stay tuned for a glimpse of what’s happening at their new digs in Park Slope, Brooklyn, New York.
Do you eat humanely and sustainably raised meat? Where do you buy it? Share it in the comments!
Photo Credit: Slow Films
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