In the final episode of Season One, we have another entertaining and raw conversation with Vic’s Meat founder and CEO Anthony Puharich about why 2019, has been the toughest and most challenging year of his life.

Vic’s Meat Victor Churchill Vic’s Meat Market Meat the Ultimate Companion

Ep. 50: Anthony Puharich - A Pr@ck of a year

Conscious consumption requires one key ingredient: knowledge. MEAT: The Ultimate Podcast by Vic’s Meat will take you under the fence of the world of meat; through the eyes of those who grow it, those who cut it, those who cook it, and even those who are against it. We dive deeply into topics such as health, history, science, innovation, environment and sustainability, all with a meat-bent. If you want to think wisely about meat and make informed choices, MEAT: The Ultimate Podcast is for you.

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Bryan Mayer has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kill floors and mobile slaughter units, behind butcher counters, and on kitchen prep lines. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Centre for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to consulting with farmers, slaughterhouses, and processors, throughout the US. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show, and wrote the "Ask Your Butcher" column for Food Republic. He is currently a member of Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. He lives on the island of Oahu where he is the Director of Product for Kunoa Cattle Company.

Ask Your Butcher Sustainable Farming in the USA

Ep. 56: Bryan Mayer - Indie Rocker Turned Butcher

Peter Doyle is to hospitality, what Tom Hanks is to acting; legendary and renowned as a gentleman, a truly good guy. From 1974 to 2018 he was widely recognised as one of the best chefs in the country. Now entrusted with developing the next generation of food pioneers, as head of Merivale’s Apprenticeship Program, his influence reigns supreme. But this humble family man and surfer from the northern beaches of Sydney shuns a legacy that will be enduring. 

Ep. 53: Peter Doyle - Under The Radar

Maxx Puharich is the grandson and son of Victor and Anthony Puharich respectively, doyens of the Australian meat industry. Growing up in a large loving family and the luxury of elite private schools, world travel and a famous father, served to confuse as much as it cajoled him about his future. But a decision to step outside his comfort zone and spend a year Jackarooing in the harsh Australian outback, infuse this young man with a genuine sense of purpose. 

Ep. 52: Maxx Puharich - Young Bull

Alessandro Pavoni is the god father of the Italian food mafia, credited with pioneering Italian cuisine in Australia. This larger than life mountain man has conquered cancer more than once, fought off open heart surgery and more recently, abolished crippling rheumatoid arthritis. From dirt biking, snow-boarding and jujitsu at one end, and yoga, meditation and love at the other, this is a beautiful balance of yin and yang. 

Ormeggio Chiosco

Ep. 51: Alessandro Pavoni - Yin & Yang

MEAT: The Ultimate Podcast

Ep. 50: Anthony Puharich - A Pr@ck of a year

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