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The Lowdown

Our peer-to-peer learning series for anyone in our Good Meat® universe

Our Lowdowns are a virtual opportunity for Good Meat® farmers, ranchers, butchers, chefs, and processors, to strengthen their marketing and learn from one another. They are hour-long conversations between one or two guests that play a key role in our Good Meat® universe. Each session is focused on a theme related to profitability.

 

Our Lowdowns are released periodically, so the schedule below is not comprehensive to date. To be alerted when there is a new Lowdown, sign up for our newsletter.

2026 Lowdowns

  • The Nitty Gritty Logistics of Shipping Frozen Meat

    Guests: Josh Morrison, Earnest Roots Farm & Phil Bianchi, Autumn’s Harvest Farm

    There aren’t enough organs and off-cuts on menus, and we’re sick of it. That’s why we’re talking with Evan Leichtling, chef-owner of Off Alley in Seattle, who’s built a reputation for turning offal and underused cuts into some of the most inventive and delicious dishes we’ve tasted: think rabbit kidney toast, mutton tartare, and foie gras ice cream, to name just a few.

    We’ll dig into Evan’s creative process for designing his offal-forward menus (described by The New York Times as “sumptuous”), and how working with these ingredients can function as both culinary rebellion and community-building. We’ll also hit the real-world logistics of sourcing local and hard-to-get ingredients, working with whole animals, and bringing diners along for the offal ride.

    This Lowdown is for chefs, aspiring chefs, offal enthusiasts, and anyone ready to help build a better food system–one organ at a time.
     

  • Building Rebel Menus with Organs & Off-Cuts

    Guest: Chef Evan Leichtling, Off Alley

    There aren’t enough organs and off-cuts on menus, and we’re sick of it. That’s why we’re talking with Evan Leichtling, chef-owner of Off Alley in Seattle, who’s built a reputation for turning offal and underused cuts into some of the most inventive and delicious dishes we’ve tasted: think rabbit kidney toast, mutton tartare, and foie gras ice cream, to name just a few.

    We’ll dig into Evan’s creative process for designing his offal-forward menus (described by The New York Times as “sumptuous”), and how working with these ingredients can function as both culinary rebellion and community-building. We’ll also hit the real-world logistics of sourcing local and hard-to-get ingredients, working with whole animals, and bringing diners along for the offal ride.

    This Lowdown is for chefs, aspiring chefs, offal enthusiasts, and anyone ready to help build a better food system–one organ at a time.

View Past Lowdowns

Did you miss the live recording of a Lowdown? No sweat. You can watch them at any time.
 

You'll find links to past Lowdown recordings here.

Sponsor the Lowdown

Lowdown sponsorships help us continue to host knowledgeable farmers, ranchers, butchers, chefs, and processors who are excited to share their success stories and their struggles with other folks in the Good Meat® universe. It's precisely this kind of collaboration and knowledge sharing that will help grow an economically viable Good Meat® marketplace. Your sponsorship means we can continue to offer these sessions to the 65,000+ livestock farmers in this country who are selling directly to consumers. Sponsors receive recognition during the Lowdowns, on our website, and on social media, depending on sponsorship level. To learn more and become a sponsor today, email programs@goodmeatproject.org.

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