Butchering

 
Today Sourced Material chef and artist Jake Levin began his eight-week training at Fleisher's Grass-Fed and Organic Meats in Kingston, New York- just across the Hudson River from Bard where the foundation was set for Sourced Material. At Bard Jake spit roasted a whole twelve-pound leg of lamb sourced from Fleisher's during the Wool installation on 07/07/10 (shown above) He also roasted two six-pound legs of Lamb for the Wool opening at flatbreadaffair on 09/23/10, and at the flatbreadaffair artists fete on 09/29/10 we braised three seven pound lamb necks for ten-hours (seen in curator Rebecca Pristoop's hands), all sourced from Fleisher's.

Today he learned how to keep a sharp blade, cut himself, and clean the meat off of bones. It was surprising how much of the hand work of a butcher is reminiscent of being a sculptor- it was comforting. There was also lots of talk about good food and the kind of business necessitated by sustainability and a dedication to local economy. It is going to be a exciting experience and we will be sure to post more about it soon.