This week on The Whole Shebang, host John Wilkes chews on some

old meat. Well, meat that’s maybe not in the first flush of youth.

There’s growing interest around the way we look at eating mature

animals and joining John on the show are those actively engaged in

promoting the idea. Historically we pretty much only ever ate

domestic livestock when it was no longer able to pull something, be

ridden, grow wool, be milked, lay eggs or reproduce. Could we be

heading back in that direction?

Joining John, Adam Danforth, new wave butcher of choice, author

and all round mature meat aficionado. Fresh from receiving a

James Beard Award for his new book:


Comprehensive Photographic Guide to Humane Slaughtering and

Butchering.’ Classically trained, he’s worked with Dan Barber at Blue

Hills, Marlow and Daughters in NY and given workshops at The Stone

Barns Center for Agriculture. He’s constantly in demand giving

demonstrations and workshops across the country, as well as

educating farmers looking to home-slaughter and butcher their

own livestock.

Bob Kennard was the doyenne of the early organic retail scene in

the UK. In the late 80s he set up the acclaimed Graig Farm Organics

and developed an on-farm organic processing/retail setup

employing 20 people. Nowadays he’s almost singlehandedly

spearheading a mutton revival in the UK. His new book with the

wistful title, ‘Much Ado About Mutton,’ is proving popular as he

works to promote this noble meat; fittingly, the book’s foreword is

by mutton fan HRH Prince Charles.

Kathy Webster is Beef Marketing Manager at LeftCoast Grass-Fed,

Pescadero, CA – part of the 1,800 acre TomKat Ranch. Production is

geared up to utilize forage in rearing top class 100% grass fed beef

in the coastal hills near Santa Cruz. Kathy relates the findings of

LeftCoast’s recent blind tasting of meat from an 8 yr old Angus beef

cow against that from a 2 yr old prime Angus steer. The results –

just released – from the 20 grass-fed beef enthusiasts who took

part are fascinating to say the least.

Claire Herminjard, CEO, Cofounder, and Board Director – “Mindful

Meats.” Based in Point Reyes Station, California, the company works

with organic meat sourced from organic dairy cows and marketed to the

likes of top Chef José Andrés. Claire holds a BA in Public Policy studies

from Duke University where she had a focus on moral leadership. She

learned to butcher whole animals under Executive Chef Sean Baker of

Gather Restaurant.