Michael Lapi's guest appearances

Michael Lapi

Food Friday: Leftovers

Hali Bey Ramdene

Sukey Jamison

Bryan Mayer

Matt Scott

Jim Kelly

Bruce Weinstein

Christy Miller

Jake Muise

Mary Kenney

Sophie Egan

Mary Vaughan

David Zarling

Rick Sicari

John Curtin

John Fischer

OwlTail

No Ounce Wasted  Lack of skilled labor is a chronic issue in the small-business sector of butchery. How do we train people up efficiently? How do business owners pay trainees well and also keep the doors open? How do we include more sustainable practices into the core of education? Michael Lapi is an educator, training SUNY students to become butchers and processors and has a passion for the farm to table ethos.. Bryan will talk to him about his important role in the food system and what we all need to know about training butchers. Michael Lapi runs the Meat Processing and Food Safety Certificate Course (and American Cuisine &amp; Farm to Table Management) at SUNY Cobleskill, a well-known and well-respected program. He is a member of Chefs Consortium. Michael Lapi is the former chef/owner of Church and Main Restaurant in Canajoharie He is also an expert mushroom forager. Mike contributes his talents to the Schoharie Farm to School Project by doing cooking demonstrations and educational workshops. Lapima@cobleskill.edu https://web.cobleskill.edu/media/tag/michael-lapi/ ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

No Ounce Wasted  Lack of skilled labor is a chronic issue in the small-business sector of butchery. How do we train people up efficiently? How do business owners pay trainees well and also keep the doors open? How do we include more sustainable practices into the core of education? Michael Lapi is an educator, training SUNY students to become butchers and processors and has a passion for the farm to table ethos.. Bryan will talk to him about his important role in the food system and what we all need to know about training butchers. Michael Lapi runs the Meat Processing and Food Safety Certificate Course (and American Cuisine &amp; Farm to Table Management) at SUNY Cobleskill, a well-known and well-respected program. He is a member of Chefs Consortium. Michael Lapi is the former chef/owner of Church and Main Restaurant in Canajoharie He is also an expert mushroom forager. Mike contributes his talents to the Schoharie Farm to School Project by doing cooking demonstrations and educational workshops. Lapima@cobleskill.edu <a href="https://web.cobleskill.edu/media/tag/michael-lapi/" rel="nofollow" target="_blank">https://web.cobleskill.edu/media/tag/michael-lapi/</a> ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. <a href="https://www.thebutchersguild.org/NOW" rel="nofollow" target="_blank">https://www.thebutchersguild.org/NOW</a> The Butchers Guild Member Community – <a href="https://www.facebook.com/groups/290306161876773/" rel="nofollow" target="_blank">https://www.facebook.com/groups/290306161876773/</a> Butchers of America – The Butchers Guild Team USA – <a href="https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/" rel="nofollow" target="_blank">https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/</a>     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: <a href="https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/" rel="nofollow" target="_blank">https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/</a>

Michael Lapi: Training The Next Generation of Butchers

Josh Coletto

On this episode of Food Friday: Leftovers we talk pop-up restaurants with Capital Region chefs Josh Coletto and Michael Lapi.

063 Josh Coletto and Michael Lapi | Pop-Up Restaurants

John Sconzo

On this episode, we discuss open fire cooking with Michael Lapi, Josh Coletto and John Sconzo who are taking part in the Fire Feast on the Farm event at Pitney Meadows in Saratoga Springs, New York on August 1.

On this episode, we discuss open fire cooking with Michael Lapi, Josh Coletto and John Sconzo who are taking part in the <a href="https://www.eventbrite.com/e/fire-feast-on-the-farm-tickets-34909157229" rel="noopener nofollow" target="_blank">Fire Feast on the Farm</a> event at Pitney Meadows in Saratoga Springs, New York on August 1.

056 Michael Lapi, Josh Coletto and John Sconzo | Open Fire Cooking