Among all the heart-warming bottled pies and handmade spreads at Artisanal L.A., Lindy & Grundy reminded everyone it was still Shocktober by butchering a whole pig during a demo. Squid Ink has a couple of Saw-like shots of the surgery that saw the head and haunches separated from the rest of the porker. So who the high-hog are Lindy and Grundy and where will their store land come December?
Amelia Posada and Erika Nakamura (“Lindy” and “Grundy,” respectively) plan to open their own sustainable butcher shop in December on Fairfax, adhering to organic beef, lamb, pork, and chicken that is raised humanely on local farms. It will be a classic, counter-style shop like the one your grandmother probably went to in order to flirt with the meat-man, but this time holding the scruples of anyone who retched over Food Inc..
The duo plans to accept food stamps (or CalFresh stamps, or whatever they’re being called now) and will make their own sausages, pastrami, and roast beef. Nakamura was trained as a butcher by Joshua Applestone of New York’s Fleishers, and both owners are committed to giving L.A. its first sustainable butcher shop. Hopefully, seafood finds a place here so we don’t have to make a second trip to McCall’s. Lindy & Grundy’s website recently just went up, take a look at what the twosome has in store here.