We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast. A Stitcher Production.
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This Butcher Wants You To Eat Less Meat
How the (part veggie) sausage gets made...Cara Nicoletti comes from a long line of butchers, but her grandfather didn’t want her to follow in his footsteps. It’s physical work, it requires long hours, the pay isn’t great, and the path is even tougher for women. Cara went against her grandfather’s wishes anyway and became a butcher — but she hasn’t followed a traditional path. She spent ten years developing a type of sausage that none of her ancestors could have imagined. When it came time to start selling them on her own, it took a woman entrepreneur to tell her, “You’re not thinking big enough.” Cara tells us about the challenges of getting her business off the ground, what makes her sausages special, and why she named the company after her grandfather.
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Transcript available at www.sporkful.com.