Alex's adventure into the world of craft meats started in the summer of 2009 when he began working on a small scale, rotational farm, in the pacific northwest. He spent more than a year working with the chickens, sheep, pigs and cows feeding, milking and caring for these animals throughout the course of their lives served to reinforce his desire to know his foods origins and how it got to the table.
It was a revolutionary experience which was then bolstered by a couple years of retail meat sales and food education work through the local Seattle farmers markets, after which he transitioned to artisan butchery. This stage began with and apprenticeship at a very unique, local, Seattle butcher shop where he is now the lead butcher and sausage maker.
He has also recently begun working in the time honored tradition of salami curing. Alex wants to pass on what he has learned about farm to table meat to as many people as possible in the hopes that it will encourage others to return to a more sustainable and enjoyable way of life surrounded by much better tasting food.