From Snout to Tail

The idea that a chef can bring in a whole animal—like a pig—butcher it down, cook dishes out of every cut, and essentially have no waste is not only more bang for the restaurant’s buck but a step in the right direction for today’s dining scene. Watch Chef Kalman butcher a whole pig and learn about his sustainable practices.

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Welcome Home: The Tale of St. Balmain


  • Life & Thyme Events

    From time to time, we host dinners, food tastings, and workshops to continue cultivating our community offline. We invite food enthusiasts to join us to share culinary stories and enjoy quality and sustainably, produced food over good company.

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