Graduate Assistant, Swette Center for Sustainable Food Systems
Swette Center for Sustainable Food Systems
Arizona State University
PO Box 878204
Tempe, AZ 85287-8204
- Graduate Assistant, Swette Center for Sustainable Food Systems
Nick's passion has always been to better understand food and the culture and history behind it, which has been a continuous work of education and discovery. After graduating from Penn State, he worked in purchasing for a specialty food and cheese importer for almost nine years. While there, he became fascinated with traditional foodways, which brought him to stage at butcher shops in Pennsylvania and Wisconsin and learn on-farm slaughter and seam butchery from Christoph Wiesner, President of the Austrian Mangalitza Pig Breeders Union. In 2014, he began to work in professional kitchens, specializing in butchery, charcuterie, and inventory management. Over the years he built several long-standing relationships with local farmers and ranchers, which led to Nick delivering on-farm workshops on topics including raw-milk cheesemaking and whole hog butchery. He lives in Glendale, Arizona, with his wife, daughter, and two dogs. In his free time he likes to tend to their small backyard food forest.
Alvarado, F., J. Coghlan, D. Cooper, C. Peterson, C. Wyman, E. G. Giraud, J. Dart and N. Benard. 2022. Meatless Monday Best Practices: Assessing the implementation and maintenance of meatless Monday initiatives in the U.S.. Swette Center for Sustainable Food Systems. (link )