This regional meat college links home 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 discovered myself at Stir Cooking class into the Highland community, staring down at an extremely little, really red chicken that had been resting on a cutting board right in front of me.
I happened to be here, along side nine other individuals, to be involved in the class that is first the Denver Meat Collective. Читать далее