Culinary Hatchet
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Hunt, Fish, Forage, Cook, Preserve
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Started this discussion. Last reply by Culinary Hatchet Aug 22, 2011.

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At 8:30am on May 11, 2012, Mark Bernal said…

I was to one you probably talked to about lamb.  If you are still interested please call me, Mark Bernal @ (408) 779-5681.  They should be ready June 1st. 

At 12:39am on January 27, 2012, Martin Blanchard said…

martinblanchard@att.net I live in DTSJ

At 8:44am on January 26, 2012, Mark Bernal said…

Hi Martin:

My name is Mark Bernal.  I have a ranch in Morgan Hill with beef, lambs, goats and pigs for sale.  Please call me @ (408)779-5681.  I would like to discuss the possability of working together on the slaughtering and processing of animals.

Thank you,

Mark

At 9:36am on May 5, 2010, Amadeo Donofrio said…
Hi, it was my friends GF, but I can ask for you though. What is the company and skill level desired?
At 7:07pm on June 18, 2009, peter licht said…
Hi Anna,

Could you drop me an e-mail at peterflicht at yahoo to set up the details of the pork division?

Cheers,

Peter
At 6:14pm on June 8, 2009, Tamar Adler said…
Hey, there.
Now you'll think I'm being a bully. But...would you please keep posts to specific conversations regarding purchasing animals? I know it's challenging, and there's a lot of good food info. out there. These boards get very full of postings though. Put it through your "will this contribute to an animal purchase" filter before putting it up, please.
Thanks,
Tamar
At 9:43am on May 27, 2009, Tamar Adler said…
Hello. Tamar Adler here. I just posted a general request that exchanges of the kind you've engaged be kept off the site. I appreciate your vigor and commitment. I encourage you to stick to your convictions. But I need this site to be a little leaner, more discreetly for whole or bulk animal purchase logistics. Yes, local, ideally. It seems like there was some not terribly helpful conversation happening about Hawaii beef, and I agree with your assertions, but please help this project work by keeping it all above board, and in the spirit of collaboration.
Thanks.
Tamar
 
 
 

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