Women in Food
Meghan Luck’s story has two common threads: Food and the wilderness. Meghan, the Vice President of Alaska Wild Caught Seafood, is an inspiring force.
Beefsteak banquets were once considered a guys-only event. But for generations, women have played a defining role in sustaining—and evolving—the feasting tradition.
Kari Underly is a powerhouse in the meat industry. A third-generation butcher, she has taught people all over the country how to cut, market, and sell meat.
In 2009, Camas Davis moved to France to learn how to butcher whole animals and make charcuterie. After over a decade working as a food writer and editor, Davis was
Jaclynn Knutson grew up on her family’s farm in Turner County, South Dakota, and, as far back as she remembers, she helped with the farm and hog operations. Currently
This is a guest post and recipe from Elyse Kopecky, co-author of Run Fast. Cook Fast. Eat Slow. and the New York Times bestseller Run Fast. Eat
There are a lot of factors to consider when choosing the best meats to throw on the grill or barbecue—and by barbecue, we mean both the pitmaster’s definition of cooking with wood and smoke and the interchangeable synonym for grilling and cooking outdoors. Depending on the type of meat, the […]
May 13, 2022
In 2020, ButcherBox joined forces with American Farmland Trust (AFT) to support their COVID-19 Farmer Relief Fund, which had a goal of getting money to struggling farmers quickly and efficiently. The Farmer Relief Fund provided grants of $1,000 to more than 1,600 small and midsize farmers and producers across the […]
March 13, 2021
Summer in New England would not be complete without lobster rolls. Today, you can find lobster rolls anywhere from fine restaurants to curbside food trucks, but this top-tier crustacean hasn’t always been so prevalent, or popular. And while we often think of Maine as the birthplace of everything having to […]