butcher

Danielle Hogerty / KCUR 89.3

On a busy Sunday afternoon in Kansas City's East Bottoms, there are people lunching at picnic tables on a gravel lot outside of the Local Pig. Inside, just behind the deli counter, there’s a huge butcher’s block, where chefs and amateurs alike have gathered for a crash course.

“There's a pretty good mix of people in the class,” butcher Jimmy Spradlin says. “There's a young chef and then just some old rough and tumble redneck guy that's like, ‘I'm just here for the pork chops.’”

But today, they’re all here to make sausage.

Paul Andrews / paulandrewsphotography.com

Lee Meisel starts his days by slinging whole pig carcasses over his shoulder and carrying them on his back into the kitchen of his own small restaurant in Lawerence, Kansas. 

He's a slender guy and the pigs weigh about 200 pounds each. "The pigs might have a few pounds on me," he admits.

Perhaps it's not clear, but this is the picture of a man living his dream.

Flesh And Bone

Nov 6, 2015
Paul Andrews

Lee Meisel, the owner of Leeway Franks in Lawrence, discusses his approach to butchering — and how his time working at an old-school butcher shop and going to Haskell University helped him find his direction in life.

Local Butchers in KC

Feb 21, 2013
Peggy Lowe / Harvest Public Media and KCUR

The butcher, the baker, the candlestick maker. Professions once so famous that they made it into nursery rhymes, but how does modern commerce accommodate traditional business? Butchers and meat shops are still present in town, but how has the independent butcher shop changed with meat preparation moved into grocery stores and other superstores?


A Butcher Shop With A Garden

Aug 2, 2012
Tomeka Weatherspoon / KCUR

On this Thursday's Central Standard, a look at a new kind of butcher shop in the East Bottoms, offering whole-pig butchering classes, homemade chutneys, and locally sourced meats.