Community Found in Butchery and Cookery

Join us for an inspiring conversation with Dylan Boeken, who shares his journey from growing up to studying primates to owning a regenerative livestock farm and butchery. Dylan shares the importance of his relationships with mentors like Frank Fitzpatrick and Cole Bush, navigating challenges, and the vitality of holistic land management. Dylan also delves into his passion for whole animal butchery and cookery, emphasizing cultural, nutritional, and economic benefits. Learn how Dylan built his business, Boek House Hearth and Husbandry, focusing on lamb and mutton sales, butchery classes, and sustainable practices. If you’re passionate about sustainable farming, holistic management, and whole animal utilization, this episode is a must-listen!

Music attribution:
A Folk Story by Alex Cristoforetti

1:12 introduction to today’s guest Dylan Boeken, owner of Boek House Hearth and Husbandry
4:34 Dylan’s background
9:09 what spoke to Dylan about Savory Institute’s mission
12:14 How Dylan found his mentor, Frank Fitzpatrick
15:48 seeing the difference between theory and practice
19:08 lessons that came from working with Cole Bush at Shepherdess Land & Livestock Co.
22:20 How Dylan found the property he’s working on now
25:08 Dylan’s business today
29:37 how keeping the sheep on one property vs. multiple properties is going
33:15 what advice Dylan has for folks who have aspirations to start their on business and are seeking partnerships
36:07 why Dylan is passionate about whole animal butchery and cookery
47:13 the community that can be found in animal butchery and cookery through sharing with others
52:50 rapid questions round
57:46 Instagram: @boek_house Website: boekhouse.com