http://kitchen-at-camont.com/2009/08/17/meet-the-teachers-1-a-solo-act/?utm_source=rss&utm_medium=rss&utm_campaign=meet-the-teachers-1-a-solo-act Teaching about good food in Southwest France Tue, 07 Sep 2010 14:04:23 +0200 hourly 1 http://wordpress.org/?v=3.0.1 http://kitchen-at-camont.com/2009/08/17/meet-the-teachers-1-a-solo-act/comment-page-1/#comment-533 Carrie Oliver Wed, 26 Aug 2009 16:01:26 +0000 http://kitchen-at-camont.com/?p=587#comment-533 Wow, what an inspirational story. I hear that there are similarly vertically integrated farmer/butchers in Ireland and there are no doubt a handful in North America, too, though I'm not sure any of them are also chefs. I'll offer my hugs to the farmers/ranchers & butchers who've helped me learn enough about beef to be dangerous and the friends and sommeliers who've helped me train my palate to taste the nuances offered by the provenance of the meat. Wow, what an inspirational story. I hear that there are similarly vertically integrated farmer/butchers in Ireland and there are no doubt a handful in North America, too, though I’m not sure any of them are also chefs. I’ll offer my hugs to the farmers/ranchers & butchers who’ve helped me learn enough about beef to be dangerous and the friends and sommeliers who’ve helped me train my palate to taste the nuances offered by the provenance of the meat.

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