MPLS Meat Collective Summer Newsletter
It’s been a minute! As I am typing this, I am in a bit of shock that it is August 1st already. This summer has flown by (per the usual) for me. Much of my time has been spent adjusting to my new role at Seward Coop Franklin Store as the Meat and Seafood manager. It is both exciting and tiring to be in this leadership role and I am thankful for the challenge.
This summer, I have had the opportunity to take MPLS Meat Collective on the road this summer (read more below) and was reminded that at the heart of every meat collective is the concept of a “traveling butchering school”. At Urban Roots, I was able to talk with youth about regenerative farming. With Practical Farmers of Iowa and Land Stewardship Project, I was able to share space with a group of female sheep farmers in the driftless region. This connections are continuing to build a web of relationships that I hope will inspire and encourage more people to help improve our meat industry and see the future as one we create together, not apart.
As I look ahead to fall, I am happy to share some popular and new classes (check out my new Beef Breakdown class for returning students) and events that I think will be fun and informative.
Some other exciting things in the pipeline are new classes at Farm at the Arb and Norway House, Knife Rolls available for purchase, MMC Meat Calendar (2025) and a Midwest Meat Collective Weekend Trip (summer 2025) in partnership with Chicago Meat Collective.
Please reach out with any questions, or comments.
If you find yourself in MPLS and want to say “hi”, come find me at Seward Coop!
MPLS Meat Collective Spring Newsletter
I will remember 2024 as “the year of no winter”. We are in the midst of a lot of change and with it comes a reminder that we need to continue to work together to adapt to our new environment and what’s ahead.
MPLS Meat Collective continues to be a major part of my life and I have been able to branch out in new and different ways. For example, I co-hosted a Holiday Meat and Greet Party in December and catered the event using Food Building producers and my good friends, Sweet Lou’s Craft Sausage and Butchery. And make a lot of new friends in the process.
I have continued my work at Lowry Hill Provisions as well which has given me a glimpse into the world of european style salami, cured meats, sausage and USDA. My time there will come to an end shortly and I will be going back to work for Seward Coop as the Meat and Seafood Manager at the Franklin location. The MPLS Meat Collective will continue to run but I will keep it at a more manageable pace this year so that I can focus on my new job as a manager.
Below you will find a list of my next round of classes. I will be taking the summer off of classes but I have posted a Hog Breakdown and at the beginning of summer and one at the end (similar to last year). In September, I will have a Lamb Breakdown and a Chicken Breakdown class. This coming fall, my hope is to have a Beef Breakdown Series (more on that later).
As I navigate another change in my professional life and many changes in my personal life, I am thankful for the MMC community. The students, farmers, producers and business partners have been a major source of support that I will continue to tap into this coming year.
Please reach out with any questions, or comments. I am not looking to add a lot to the calendar this coming year but I will always make time for connecting, helping, collaborating and resourcing folks on their meat journey. If you find yourself in MPLS and want to say “hi”, come find me at Seward Coop!
MPLS Meat Collective Holiday Newsletter
I’m so glad you are here. This bi-monthly newsletter is something I look forward to sharing with you all and hope you have a few minutes to join me as I share what I’ve been up to with MPLS Meat Collective (MMC).
This fall has been a memorable one for me, personally. After nearly seven months of training, I ran the Twin Cities Marathon. Signing up for this challenge was my gift to myself for my 40th birthday. The discipline and pleasure I experienced in running spilled over into other parts of my life, including my work with MMC. I have pushed myself to new lengths and have said yes to opportunities that I know will challenge me. These opportunities have, in turn, pushed my business to new lengths. I have said yes to new workshops and events that highlight not just butchery, but also our food system at large and how those of us in the industry interact and intersect with one another (or don’t). This helps frame one of the core values of MMC; to have local ethically raised meat be a part of the dinner plate as well as have a seat at the metaphorical table.
I have recently taken a job with Lowry Hill Provisions (local salami company that took over the space that used to be Red Table Meats in the Food Building). This opportunity is a great one for me and I am very excited to be a part of this small, talented team led by Erik Sather (previous owner of Lowry Hill Meats).
In the near future, I hope to make wild game a part of my butchery journey through hunting. Opportunities have come and gone with regards to getting out in the field, but I am trying to be patient and will report back once I have some news to share!
That's all for now! Thank you for taking the time to read the newsletter below and for your support.
Please reach out with any questions, comments and ideas!
Upcoming 2024 Classes
All of the classes are designed to be a hands-on experience for students of all backgrounds and experiences.
Click on the links below to sign up!
Chicken Breakdown Class
Chicken classes are great to teens/caregivers, couples, friends. This is meant to be a beginner class but can be useful and fun for any level.
April 14th 2-4pm
Sweethearts Knife Skills Class
This is a brand new class and will be a fun one! The location is going to be MidCity Kitchen in St. Paul. Perfect date night!
February 15th 6-7:30pm
Lamb Breakdown
This is one of my favorite classes to teach. Good for furthering your butchery/cookery education.
February 25th 2-5pm
Hog Breakdown
Hog classes are the most popular and do sell out. Makes a great gift for your meat-enthusiast!
January 14th 2-5pm (SOLD OUT)
March 10th 2-5pm.
Location for classes:
Summer Newsletter 2023
Hello and Welcome!
If you are new here and not sure what Minneapolis Meat Collective is all about, please visit my website for more information such as the Meat Collective Movement, Past newsletters and FAQ.
MPLS Meat Collective has had a number of new events this spring that I want to share with you all:
In April, MMC collaborated with Sweet Lou’s Craft Sausage and Butchery for a Sausage Making Class. It was such a fun group of students and we packed a lot into the two hour class. I am hoping to offer another one this fall/winter.
I also put on a couple of events in April and it got me thinking that private classes and events are a great way to bring people together around meat! If you want to get a group of friends together or host an event on your property or farm, I am taking requests and inquiries for the rest of 2023. Email me cecka@mplsmeatcollective.com
In the coming months, I am adding two new classes to the schedule, Knife Skills 101 and Meat Grinding 101. Both of these classes are meant to help beginners learn new skills that they can apply to meat preparation at home. Even if you are not a beginner, there is always more to learn!
What you can expect to find in each newsletter:
-Class Schedules
-Events & Happenings
-Partnership Spotlights
-Podcast & book recommendations
…and more!
Minneapolis Meat Collective has taught over 100 students this past year!
Last June is when I held my first backyard chicken class. Back then, I wasn’t sure what was going to happen next but I continued to work hard at creating partnerships and offering classes. Here we are a year later and I am even more passionate about the work of teaching and educating . My goal remains the same, to bring people together in the name of high-quality, ethically raised meat.
Website updates have been made and now you can sign up for all my summer classes. I also included a page that highlights some of the media and publications I have participated in.
Gift Cards will be available soon!
Upcoming Classes
Chicken Breakdown
June 25th 2-4pm, City Food Studio
July 27th 5:30-7:30, City Food Studio
Hog Breakdown
June 10th 1-4pm, City Food Studio (2 spots left)
August 27th 2-5pm, City Food Studio
Knife Skills 101
July 13th 6:00-7:30pm, City Food Studio
Meat Grinding 101
August 17th 5:30-7:30pm, City Food Studio
Lamb Breakdown
*Postponed until Fall 2023*
First Newsletter of 2023
Hello and Welcome!
A lot of people just signed on in the last day or two which means that many of you are getting my newsletter for the first time. I’m so grateful!
As I mentioned in my “thank you” newsletter last November, it has been quite the journey these past six-eight months gathering a community of people who are curious about the meat we eat and where it comes from. I keep meeting people who want to find creative solutions for alternative food-pathways and experience real, hands-on meat education.
I took a break from classes this holiday season so I could take time to plan and prepare for what 2023 has in store. The pace at which Mpls Meat Collective (MMC) develops will depend on many factors but one of the main reasons this business exists is because of you all! I am dedicated to seeing MMC succeed, even though the learning curve is quite steep.
Here’s to learning new things when you are middle-aged!
As I thought about what I would want in a newsletter, I reflected on all the emails that fill my inbox every day. It can be so overwhelming. So, my plan is to send out a newsletter bi-monthly (six times a year). I want to give space and time between each one for your sake (and mine!).
What you can expect to find in each newsletter:
-Class Schedules
-Events/Happenings
-Partnership Spotlights
-Podcast/book recommendations…and more!
Summer 2023 Happenings
“Ask a Butcher” community booth at MPLS Farmers Markets!
This exciting opportunity has been in the works since last fall. It was one of those ideas that was stuck in my brain for months until I finally decided to pursue it. I have met with Midtown, Mill City and NE Farmers Market and plan to have a presence at all three of them on certain Saturdays throughout the 2023 season.
The basic premise is this: The “Ask a Butcher” booth will be a place where meat-eating (or vegetarian/vegan) market-goers can ask any questions they want about meat, processing, butchery, cookery, etc.!
In my experience, butchers and meat-cutters are typically out-of-sight, out-of-mind and physically separated from customers during the work hours. To add to this separation, customers are often deterred from asking too many questions or are intimidated by all there is to know about meat. My desire is to see this gap in the meat system continue to change and as a result, bring people closer to the meat they eat! This summer, I want to bring butchers, meat-artisans, processors out of the background and into the community in a way that is welcoming, approachable and informative.
I will be highlighting the farms and farmers that are already present at markets and help them sell their products. I will have visuals on buying various farm shares, anatomy maps of livestock, a sign-up for MMC classes, a farmer-butcher-chef discussion panel and more.
Stay Tuned for more information this Spring!