Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He's also worked as a butcher at Blue Hill, has taught butchering workshops at the Stone Barns Center for Agriculture, and continues to teach and present at events nationwide. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.
He is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. His interest with the human-animal relationship — historically and modern — is evident in his writing, as is his dedication to education and helping salvage the lost craft of butchery. Adam lives in Ashland, OR.