Coping (And Thriving) In The Pandemic ~ Guest JFox Of Hudson & Charles Grass-Fed ButcherMon. Apr 19 AT 7:00 pm EST
Coping (and thriving) in the pandemic. Host Bryan Mayer and butcher/ owner J. Fox of Hudson & Charles in Manhattan talk about making it through this crisis personally and professionally. Fox’s shop is open and pivoting to keep the doors open. Hear about what is working for them and how you can bring that to your business.
From Grub Street: “Hudson & Charles is even more boutique than, say, Murray’s Cheese or Despaña Fine Foods: The shop is teeny-tiny, and each item that takes up precious space is there for a reason — because it’s the best. To start, the meat: It’s all locally sourced, pasture-raised, and grass-fed, and you can purchase custom cuts of beef, pork, lamb, goat, and chicken. Too hungry to wait? Too lazy to cook? There are also made-to-order sandwiches, like “The Balboa,” a panini with smoked ham, bacon remoulade, raw baby Swiss cheese, and pickles. “
~ More About No Ounce Wasted ~
Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together.
Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business.
To get more of No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/
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