The Seattle Meat Collective is your connection to Washington’s farmers, butchers, chefs and meat educators, all of whom are committed to sharing their knowledge of how to source, butcher, and preserve local meat. The SMC partners only with farmers who raise their animals humanely and bring them to market at a cost that’s sustainable for both the farmer and the consumer. Our butchers and chef instructors will show you what quality meat should look like, how to butcher it, and the various ways it can be cooked and preserved. By teaching these artisan butchery and curing techniques, we will ensure that our community can cook, eat, and act in ways that will support and preserve our farms and our food for generations to come.
brandi hendersonnn grew up in Montgomery, Alabama, a place whose best culinary years were long in the past. She was raised on packaged foods and American cheese, and developed a fascination with the disappearing Southern food crafts and with the poor eating habits of her generation.
She studied architecture at the California College of Arts and Crafts, and worked as an architect for eight years before returning to school to study baking and pastry. She apprenticed at Tartine Bakery before moving to Seattle to take on the position of executive pastry chef at Delancey. Shortly after she opened The Pantry, a community events space revolving around food.
There she draws on her pastry education as well as a number of earlier influences: the precision and aesthetic sense developed in architecture; a rigorous adherence to the seasonal rhythms of local produce, learned through years spent in the San Francisco Bay Area culinary world; and a devotion to the crafts and methods of pre-industrial Southern cooking, based on nostalgia for the days before microwaves and margarine. She is the author of the food blog "I MADE THAT!" which documents her experiments in canning, cheese-making and recreating classic packaged foods, and has for many years hosted regular "family dinners" for friends starved for home-cooked meals. Brandi combines all of these interests under one roof at The Pantry, teaching (and continuing to learn) the old techniques of hand-made food and helping to build a community that cooks and eats together.
sarah wong began her relationship with meat as a child in a family of hunters and restaurateurs in Hawaii. Disturbed by the way mass-produced food was sourced and prepared on an island with an unstable food system, she became interested in exploring alternate models of bringing food to the table. Her career as a cook and an educator began in Seattle, with stops in Nevada and Oregon, working in a range of sustainable and not-so-sustainable kitchens. Upon her return to Seattle she committed herself to educating professional and home chefs about sustainable butchery practices.
As a chef instructor at Seattle Culinary Academy, Sarah teaches students daily how to mindfully butcher animals in accordance with her values and techniques. In 2010 she apprenticed herself to a range of experts, in an effort to deepen her own skills and reestablish nose-to-tail butchery in SCA’s curriculum. She was awarded a grant to train in Houston, and she later studied in Camont, France, at a program taught by the Chapolards. In 2011 she was inducted into the Butchers Guild, a national organization fostering integrity and skill within a community working towards a healthy food system.
Sarah continues to broaden her experience as a butcher at large, teaching butchery and charcuterie techniques at SCA, as well as The Seattle Meat Collective and The Pantry. She continues to build her skills, share her knowledge, and expand the community by working closely with local farms, butchers and chefs, in order to bring this diverse community to the table.
The Seattle Meat Collective events are held at + sold through the Pantry. Purchase seats, sign-up for waitlists, and browse the multitude of workshops and dinners from upcoming schedules, or just seek out the events listed below. We'll be happy to have you.
we work with a lot of great people and farms
and want you to know about them, too. We'll be adding more sustainable, thoughtful, inspired links below as we have them, but encourage you to start looking around now.