ICN
A weekly podcast
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ICN
Episodes
ICN
A weekly podcast
Good podcast? Give it some love!
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Podcast Episodes
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No Ounce Wasted How your diet and the inclusion of meat can impact your brain and gut. Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of
No Ounce Wasted A break from the kitchen turned his life around. What was meant to be a year off the pans turned into a new career on the knives. Darren opened Victor Churchill 12 years ago and has been with the family owned business ever sinc
No Ounce Wasted We catch up with Stefano Diaz after the opening of his new brick and mortar. My name is Stefano Diaz. I am the owner and head butcher of The Meat Wagon. When I first started out, The Meat Wagon was primarily a mobile butchery
No Ounce Wasted Forage Hawai'i was started by a group of friends with one goal: to make a hunter/gatherer diet more available to our island community. We had been blessed with opportunities to hunt, dive, farm, and forage for many of our meals
No Ounce Wasted For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appa
No Ounce Wasted Guest David Zarling is joining host Bryan Mayer this week to discuss how expertise has changed in the meat world, where are the experts in the butcher world? David Zarling is a Food Service professional with a background in pro
No Ounce Wasted Field to plate - Sarah Savannah Knight is a livestock apprentice at Carversville Farm Foundation and was an executive souls chef for the Four Seasons. She is an 18 year hospitality professional, started cooking full time 11 yea
No Ounce Wasted Catering and cutting during the pandemic Eagle is the head butcher and proprietor of Aged Butchery Yu began his career not in food, but in computers. He was born in Taiwan and moved with his family to Saudi Arabia and Illinois
No Ounce Wasted Cole Dougherty and Bryan talk about butchery, inspection, collecting arachnids, the usual stuff. Cole Dougherty is Head Butcher at Nello's Specialty Meats in Nazareth, PA. Nello's serves the tri-state area and operates under st
No Ounce Wasted Bryan and Phil discuss the intersections of food, farming and social justice, raising cattle that feeds those that need it, Stone Barns, cooking and Phil's journey. Phil Haynes is the Assistant Livestock Manager at Carversville
No Ounce Wasted Bryan and Chris talk about the renaissance art of butchery. Bringing animal husbandry, curing, cooking and cutting to bear in the butcher shop. We hear about Chris's world travels and adventures. Farming at Blue Hill in New Yor
No Ounce Wasted Aaron Waters is owner of Waters Abbatoir in Red Hill, PA. Bryan and Aaron will talk about the custom processing industry, farm slaughter, and staying independent. ~ More About No Ounce Wasted ~ Profit margin perils, mental hea
No Ounce Wasted Keith "Carlos" Havas is the Owner/President at Davison's Butcher Supply, that place that has all the equipment you want. Davison's has been a sponsor of the World Butcher Challenge. https://davisonsbutcher.com/. davbutsup@gmail
No Ounce Wasted Christy Miller is opening Marfa Meats in Marfa, Texas, a place famous for being isolated. Her vision is to create a USDA-inspected and state-inspected processing facility and get a local economy started around the existing loca
No Ounce Wasted Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago
No Ounce Wasted Talking to a diversified lamb rancher about farming, marketing, staying afloat on your own and working with Niman Ranch. Cody Hiemke has a BS and MS in Animal Sciences from UW-Madison. His MS work involved using ultrasound to d
No Ounce Wasted Talking to Melissa Cortina about taking a pause, sourcing great meat, being a woman in butchery, moving from restaurants to the shop life, fighting with pastry, and other great topics! Melissa Cortina is a erstwhile academic, a
No Ounce Wasted Moises Rios-Hernandez and his brother run a full service butcher shop in a location where their father started working twenty years ago. A Marine and butcher, Moises is no stranger to service and community. Luis Butcher Shop is
No Ounce Wasted Stefano Diaz owns The Meat Wagon Butchery to the Kingston’s Waterfront Farmers market. Stefano is taking that dream to four walls and a floor in Kingston. We will hear about his work with local farms, his commitment to grass-fe
No Ounce Wasted Butter Meat Co. has a new taken on environmentally-improved meat: use dairy cows. Not a new idea to many in the meat industry, dairy culls often end up in industrial grind. Jill Marshall Gould has brought a modern sensibility t
No Ounce Wasted Jake and Ku'Ulani Muise founded Maui Nui Venison with a win-win vision: control the invasive axis deer population that threatens the equilibrium of Hawaii's ecosystem and make the most nutrient dense meat available to non-hunti
No Ounce Wasted Chris O'Blenness is a Wyoming native son, recently returned form New York. When he was back east, he got a Stone Barn education, running their livestock program. He is a chef and a rancher and he is bringing those passions toge
No Ounce Wasted Host Bryan Mayer talks to Judy Ni about her steadfast commitment to sourcing, breaking down stereotypes about what quality means and using in-house butchery as part of their process. They will explore some exciting ideas about
No Ounce Wasted Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educat
No Ounce Wasted Bryan and Mills talk about the challenges (some said impossibilities!) of having a whole animal shop on Hawaii. They will discuss Mills' expansive career and how being a rancher informed how he runs his shop and why he wanted t
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