Ryan and Cesalee Farr
Ryan Farr started 4505 Meats in 2008 after spending many years working in restaurants, including San Francisco’s Fifth Floor and Orson. In additional to regular butcher classes and whole animal demonstrations, Ryan keeps a blog where he documents his experiences cooking under-appreciated parts of the animal.
4505 Meats buys whole, pasture-raised animals and sources them from local farms and ranches when possible. Some recent sources include: Magruder Ranch, River Dog Farm, Napa Valley Lamb Co., and Hudson Ranch. 4505 chicharrones (fried pork skins) are fried in rice bran oil and flavored with sea salt, cane sugar, and chile.
Ryan Farr has taught for a training program for transitionally housed men and women through the Episcopal Community Services of San Francisco.
San Francisco, California
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »