The Happy Butchers — Sarah Godlin and Bridget Winkler

I know this is a tough one for some people — the thought of butchering an animal.  I finally got up close and personal with this topic while taking a class in farming at College of the Redwoods.  You know the drill — I eat meat — therefore I have a responsibility to see that it is humanely treated — even through the step where the animal is killed.  And then — I have the responsibility to see that the meat from the animal is treated with respect — that we are using as much of the animal as possible, and that the animal is appreciated for giving us sustenance.  Really — that is the story for many local people who have been vegan and vegetarian until they could find a way to make that happen.  And — that is the story for The Happy Butchers, Sarah Godlin and Bridget Winkler.

Now — this hasn’t historically been a job for women, right?  Well…actually women have been very involved in killing and butchering meat on the farm.  It has only been in the last couple of generations that killing and butchering animals has been done on a large scale in factories by people who have the thankless job of killing and butchering all day in terrible and dangerous working conditions.

And, one of the many interesting things about Sarah and Bridget, is that not only will they come to your home and do these things for you — but they will teach you how to do it yourself.  And — according to Bridget, it is usually the women who would like to learn the skill.

Listen here to the interview. If you’d like to get a hold of Sarah and Bridget…contact The Happy Butchers at or call Sarah at (707) 502-6368 or Bridget at (707) 845-3797

Happy Butchers Card


Sheil Pec-Krause, Tule Fog Farm

I had heard about Sheil before the interview — she had been involved with a movement to help people raise local poultry…until she considered that the feed for local poultry has to be shipped in from the grain growing regions of the US…and thought — maybe we should just ship in the chicken!  it might just be more environmentally friendly.  Chickens require specific feed that just isn’t raised anywhere we would consider local.

So…she got into raising hogs and has a Meat CSA — called Tule Fog Farm — where she raises pastured pork that can be fed excess produce…yes, it takes longer to raise that CAFO pork, it actually takes 2 years to reach maturity.  To find out more about Tule Fog Farm and pasture raised pork — listen here.  In the meantime check out their Facebook Site

Julia and Brett McFarland, Crazy River Ranch

Julia and Brett’s Crazy River Ranch is located over by Korbel — they raise between 7-10 steers for sale at the farmers market, and soon we should be seeing some fruit since they have planted 500 fruit trees!  Listen here for the interview.

For more information about Crazy River Ranch check out their facebook page.

Ewe So Dirty, Jaime and Ben Cohoon

I always stop by Jaime and Ben’s stand at the farmers market, if only to put a smile on my face!  At Ewe So Dirty, Jaime and Ben raise sheep and lambs both for meat to sell at the farmers market and to make soap which are scented with the most amazing combinations of herbal and spicy bliss.  Their lambs are processed at Redwood Meats on Myrtle Avenue in Eureka.  Lotions, soaps, yarn and more can be purchased through their online store.

Jaime and I usually talk about some new food adventure — she turned me on to roasting pepperwood nuts and making a kind of truffle out of them…who would have known?…stop by the farmers market and say hello — I promise you will leave with a smile too!

Listen to the interview

Check out their website

Chicken Harvest, Rhonda Wiedenbeck

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A couple of my friends are part of, what I call, a Chicken Cooperative.  They call themselves the Blue Lake Farm Wives and Mens’ Auxilliary.  Lin recently asked (ok, after I repeatedly begged) if I would like to come to one of their harvest days.  Later I asked Rhonda if she would come in to the station so I could interview her about the arrangement, to listen click here.

Ralph Smith, North Coast Co-op Meat Department

Ralph Smith is the Head of the Meat Dept at the North Coast Co-op — you know what they say about getting to know your butcher, that’s the way to get the best cuts of meat.  Ralph and I talked about how to develop that relationship and the types of things you can ask a butcher to do for you…to listen…click here