Tony is a husband, father, and conservationist gamesman, who loves local, sustainable food almost as ferociously as he loves his family. When his friend, Rob “Earl” Young, lost his battle with cancer, Tony was fascinated by the link between this devastating disease and the foods we eat. He began a quest to find local, sustainable, antibiotic-free, growth hormone-free, farm-raised meat. He didn’t find much. Not one to accept the status quo, he decided to open his own butcher shop.
Tim is a butcher, a dog-dad, a loving partner to a beautiful Michigan-raised woman, and an advocate for animal rights. Raised by a vegetarian father, Tim was told at an early age that if he was going to eat meat, he should know where it comes from and be able to produce it himself. Intrigued, Tim began learning the meat trade at age 16 and stuck with it through high school, college, and beyond. He has worked in some of the best-regarded meat shops in the city, as well as in a nationally renowned cheese shop.