Meet The One-Man Mobile Butcher That Is Keeping Meat On The Menu

I used to work as a cook. And if Bay Area kitchens do one thing well, it’s to teach you about where your ingredients were grown and raised. I’ve seen goats milked at CowGirl Creamery and the hard work that goes into harvesting heirloom varieties that foodies love. There was even one chef who took me and a crew of young line cooks to a Sonoma ranch that was killing its last cow. It’s been six years but I still think about that man who did the slaughtering. Because up until then, I had no idea that butchers made house calls. But this guy did just that. And he had a pretty great nickname: one-shot Johnny.