38 episodes

LIVE MONDAYS 7 PM ET/6CT/5MT/4PT - 1PM HST Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/  

No Ounce Wasted Inspired Choices Network

    • Health & Fitness
    • 5.0 • 1 Rating

LIVE MONDAYS 7 PM ET/6CT/5MT/4PT - 1PM HST Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/  

    Dr Drew Ramsey – Your Gut, Brain, and Meat

    Dr Drew Ramsey – Your Gut, Brain, and Meat

    No Ounce Wasted  How your diet and the inclusion of meat can impact your brain and gut. Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of using nutritional interventions. He is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons. He founded the Brain Food Clinic in New York City, offering treatment and consultation for depression, anxiety and emotional wellness concerns. The clinic incorporates evidence-based nutrition and integrative psychiatry treatments with psychotherapy, coaching, and responsible medication management. Using the latest in brain science, nutrition and mental health research, and an array of delicious food, the clinic helps people live joyful, fulfilled lives. His recently launched ecourse Eat To Beat Depression helps patients and families boost mood and their brain’s nutrition. Dr. Ramsey is a compelling keynote speaker and conducts workshops nationally. His media work includes three recent TEDx talks, a video series with Big Think, and the BBC documentary Food on the Brain. His work and writing have been featured by The New York Times, The Wall Street Journal, The Huffington Post, Atlantic.com, Prevention, Lancet Psychiatry, and NPR, which named him a “kale evangelist.” He is a member of the Well+Good Wellness Council, the editorial board of Medscape Psychiatry, the advisory board of Men’s Health, and the co-founder of National Kale Day. He is the author of three books, most recently the award-winning cookbook Eat Complete: The 21 Nutrients that Fuel Brain Power, Boost Weight Loss and Transform Your Health (HarperWave 2016). His recent bestseller 50 Shades of Kale (HarperWave 2013) made this superfood accessible to thousands. The Happiness Diet: A Nutritional Prescription for a Sharp Brain, Balanced Mood and Lean, Energized Body (Rodale 2011) explores the impact of modern diets on brain health. Dr. Ramsey is a diplomate of the American Board of Psychiatry and Neurology. He completed his specialty training in adult psychiatry at Columbia University and the New York State Psychiatric Institute, received an M.D. from Indiana University School of Medicine and is a Phi Beta Kappa graduate of Earlham College. He lives with his wife and two children in New York City and on their 127 acre organic farm in rural Indiana. https://drewramseymd.com/  ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

    Darren O’Rourke – The Balance Between Craft and Volume

    Darren O’Rourke – The Balance Between Craft and Volume

    No Ounce Wasted  A break from the kitchen turned his life around. What was meant to be a year off the pans turned into a new career on the knives. Darren opened Victor Churchill 12 years ago and has been with the family owned business ever since. he was head butcher at VC for 9 years before moving to the business' head office where he worked on the production floor during the transition from food service, to e-commerce, then to a combination of both during the pandemic. he now sits between admin and production in the purchasing team as a product specialist with a special focus on production, NPD and a select group of Sydney's finest restaurants. Darren's love of butchery and the industry is deep and is born form a love of good food, simplicity, honesty and collaboration.   ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/  

    Opening Day w/ Stefano Diaz Owner Of Meat Wagon

    Opening Day w/ Stefano Diaz Owner Of Meat Wagon

    No Ounce Wasted  We catch up with Stefano Diaz after the opening of his new brick and mortar.  My name is Stefano Diaz. I am the owner and head butcher of The Meat Wagon. When I first started out, The Meat Wagon was primarily a mobile butchery and custom cutting service, traveling to local farmers markets in the Hudson Valley with fresh and frozen cuts of beef, pork, lamb and chicken, and coordinating whole beef shares for families and friends. In 2021, we are thrilled to open the doors of our first brick and mortar location in the Midtown neighborhood of Kingston. In 2011 I graduated culinary school from Le Cordon Bleu and moved down south to cook at the renowned Biltmore in Asheville, North Carolina. My passion for food fueled my curiosity and interest in butchery, what I later realized was the perfect cross-section of farming, cooking, food systems, and community. Upon returning to New York, I continued my education and professional enrichment with a three month intensive, nose-to-tail Butchery Apprenticeship at the headquarters of Fleishers Craft Butchery in Brooklyn. After my successful completion of the program, I worked as the head butcher at Fleishers’ original location in Uptown Kingston for 3 years, where I formed a sincere and deep love for the community we served. In 2017 I met the fine folks at Marbled Meat shop in Cold Spring, where I was the manager and head butcher up until now. ​ I'm so excited to welcome you into my shop and introduce you to my team! https://www.themeatwagonmobilebutchery.com/   ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

    Connecting Consumers To The Land and Sea ~ Jessica Rohr

    Connecting Consumers To The Land and Sea ~ Jessica Rohr

    No Ounce Wasted  Forage Hawai'i was started by a group of friends with one goal: to make a hunter/gatherer diet more available to our island community. We had been blessed with opportunities to hunt, dive, farm, and forage for many of our meals and we wanted to share our bounty. Starting with a food truck and a couple farmer's markets, we were able to showcase our fresh local troll-caught fish and Maui's delicious wild venison, along with produce from local farms.  With clean, healthy, local meats gaining popularity,  Forage has transitioned to distribution of raw meats and day-boat fish in order to make local protein more available. As our efforts continue we strive to bring more sustainable food to the market and educate consumers on the many benefits of eating local. ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

    Defining American Lamb – John and Sukey Jamison

    Defining American Lamb – John and Sukey Jamison

    No Ounce Wasted  For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. The Jamison's picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. https://www.jamisonfarm.com/about-jamison-farm    ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

    Death Of Expertise ~ David Zarling

    Death Of Expertise ~ David Zarling

    No Ounce Wasted  Guest David Zarling is joining host Bryan Mayer this week to discuss how expertise has changed in the meat world, where are the experts in the butcher world? David Zarling is a Food Service professional with a background in production and food safety management. He’s HACCP certified and Trained in humane handling and has  spent his career focusing on  pasture to plate production, from certified organic, rotationally grazed livestock.  He is an educator through and through  from slaughter, processing, value added and cured items, to  marketing and personnel management. He has a passion for community education regarding high quality, sustainable , pragmatic food production and processing. Hi class offerings are extensive and have included cooking, preserving, fermenting and butchering / meat cutting to both restaurant kitchen staffs and consumers looking to be closer to their food experience. “Transparency about where our food comes from is a top priority of mine. The best food begins with the best ingredients, which start with the most dedicated producers”   ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Customer Reviews

5.0 out of 5
1 Rating

1 Rating

jimsyjwaldron ,

Always something to learn

I’ve been a butcher for nearly 20 yrs and in that time I’ve worked in a lot of facets of the business. This podcast has opened my eyes to so many other perspectives and points of views. Bryan Mayer is only getting better as a host. He’s genuine in his desire to pull back the curtain of the industry and give the outsiders an honest account of the happenings of the meat world. Highly recommended.

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