This meat that is local links house cooks to butchers, chefs, and farmers via hands-on classes and farm dinners.
By Callie Sumlin • March 4, 2020
One bright Sunday early morning in January, i discovered myself at Stir Cooking class within the Highland neighbor hood, staring down at a really tiny, extremely pink chicken that ended up being resting for a cutting board in the front of me personally.
I became here, along side nine others, to take part in the high grade from the Denver Meat Collective. Within the front associated with space, Marcus McCauley, the farmer who’d pasture-raised all the wild birds in the front of us at their regenerative Boulder County farm, ended up being explaining the way the chickens’ diets and unusual usage of the outside led to smaller sized birds with deeper-colored and -flavored meat. Read More