After seven years in cooking, Allie Christian decided she wanted to take a break from the line and add another skill to her culinary arsenal.
So she applied for a job at Underground Butcher, the meat shop and lunch counter on Williamson Street. For the past four months, Christian has spent every week breaking down 800-pound Angus steers and heritage breed pigs in the back of the shop, just behind a counter full of roasts, chops, tallow and tongue.
Christian joins host Lindsay Christians on the podcast this week to talk about why she got into butchery, what she's learned and how being a cook has helped her work with customers who have never heard of an underblade.
Read the Cap Times' May 16 cover story about sustainable meat, "Farm Raised," here. Other Cap Times podcasts include Jessie Opoien's new election podcast Wedge Issues, The Cost of Opportunity and ongoing Cap Times Talks.