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We sit down with Travis Berwald to reminisce about the World Butcher's Challenge and all the wonderful people we met along the way.
They boys sit down with Dustin Dahlin and talk about opening his brand new butcher shop. We talk supply chain issues, nuts and bolts, and building businesses that better our communities.
We sit down to discuss Burnt, the classic tale of chef's rise from exile to excellence. We talk about addiction, stress, food, and of course, how this movie is an allegory for the Vietnam War.
A quick intro on what your about to see drop into the podcast feed. They won't be FSMC episodes, but rather three episodes of a short lived podcast about food in film that Chris and I did with our friend Greg Waite.
The boys sit down to discuss the movie East Side Sushi. We talk about giving people knives, English as a second language, discrimination, and of course, how this movie is a allegory for the Vietnam War.
Chris and I sit down to chat about, well, nothing in particular. We chat about how work's going, the World Butchers Challenge, and how Short Round needs to be in the new Indiana Jones movie.
Chris and I sit down with other Chris to talk about our philosophies regarding setting a meat case. We talk about which way the fat goes, making things easy for our customers, and give away a couple dirty little secrets.
A while back, Chris and I sat down to talk about the slow times at work. We discuss staying busy, ordering, and our stances on the existence of dragons
Chris and I sit down to chat about the Belcampo Incident. Or, Belcampgate, or something. We talk about honesty the counter, the importance of customer education, and pitch our idea for a movie about a slam dunking baby
We sit down with Anthony Ortiz to discuss the topic of training. How we were trained, how we train apprentices, and how Chris hasn't seen one single Vietnam war movie.
The boys are back for Season 2! Come on down to the shop as we talk about this wild start to the year, Chris' fancy new meat department, and whether or not real men sit down to pee.
Chris and I sit down with the illustrious Travis Stockstill (@americanbutcher) and chat about slaughter work, radical water sports, Team USA, and working toward training the future of the industry.
Chris and I sit down to discuss why things get so blue in the meat department. We talk about dick jokes, sexual harassment, male bonding, and where exactly is the line for taking things too far.
Chris and sit down with Frank Dorame to talk about building a business, his life long career in the meat industry, and tell couple holiday war stories.
