Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, by Adam Danforth, earned both an IACP and a James Beard Award. Before working at Marlow and Daughters in New York City, Danforth attended SUNY Cobleskill's professional meat processing school, one of the only such programs in the United States. He teaches butchery and meat science programs for the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association around the world. Eleven Madison Park, Gramercy Restaurant, Bazaar Meat, The Perennial, and Maude are among the restaurants Danforth consults and educates. He is a board member of the Chefs Collaboration and the Good Meat Project, as well as the American ambassador for the Butchers Manifesto. Danforth is a resident of Ashland, Oregon.