Maui Nui Venison & Savory Institute - Land to Market
Bryan Mayer is with Maui Nui Venison and is at the forefront of the craft butchery movement. He has lectured and conducted workshops with the James Beard Foundation, Stone Barns Center for Food & Agriculture, American Grassfed Association, American Lamb Board, Culinary Institute of America, and Savory Institute, in addition to his consulting work with farmers, slaughterhouses, and processors, throughout the US and the world.
Bryan has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men’s Health, and appeared on Tasting Table, Eater, Jezebel, and the Rachel Ray Show. He wrote the “Ask Your Butcher” column for Zero Point Zero’s Food Republic.