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To make your holiday shopping as smooth and frustration-free as possible, from December 5-December 27 only books currently in stock at one or both of our locations will be available for purchase online. We will still be able to take preorders for not-yet-released books. But online orders for other books not currently on our shelves will have to wait until after the holidays, in order to minimize disruptions. If a really popular book is out of stock, check back in a couple of days to see if more copies arrive. Send any questions to firstname.lastname@example.org
Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.