This meat that is local links house chefs to butchers, chefs, and farmers via hands-on classes and farm dinners.
By Callie Sumlin • March 4, 2020
One bright Sunday early early morning in January, i came across myself at Stir Cooking class when you look at the Highland neighbor hood, staring down at a really tiny, extremely pink chicken that had been resting on a cutting board right in front of me personally.
I happened to be here, along side nine other individuals, to take part in the high grade from the Denver Meat Collective. (more…)