Leading up to our Slow Meat 2 event on May 10, we’ll be placing the spotlight on the farmer-chef pairings we’ve put together for this special event.
First up, the team of Kyle and Emily Becker, from Becker Farms, and Vida butcher and charcutier George Turkette. It’s a perfect match for both parties based on mutual respect and devotion to their craft.
“Kyle and Emily Becker have an immense passion for what they do, which makes me very excited to be able to work with Kyle’s favorite animal to raise,” George said, referring to the Beckers’ prized turkeys. “Being able to work with dedicated farmers make for an even better product and I’m very honored to be collaborating with Kyle and Emily Becker for Slow Food Indy 2!”
Likewise, the Beckers can’t wait to see what George’s creative mind imagines for their product. “Our mouths are watering just thinking about what George will do with our pastured turkeys,” Emily said. “We couldn’t be more excited to be a part of Slow Food Indy 2 — we are passionate about what we do on our farm and connecting with others who support what we do is what it’s all about.”
Come talk to the Beckers about their farm and taste George’s handiwork at Slow Meat 2, May 10 6:30pm at Flat 12 Bierwerks & Smoking Goose Meatery.
Kyle and Emily Becker, established Becker Farms in 2007 in northeast Henry County, as an avenue to provide customers with high-quality, safe freezer beef. Over time, their farm has expanded to include: chickens, turkeys, pigs, lambs, goats, rabbits, ducks, hens and a variety of produce.
Kyle was raised on a dairy beef and grain farm in Wayne County. He has a B.S. in animal science and Doctor of Veterinary Medicine (DVM) from Purdue University. He works as a food animal veterinarian for Becker Food Animal Health Services. Emily grew up in Kokomo, without an agricultural background, but has learned a lot about this important, ever-changing field since enrolling in the College of Agriculture at Purdue University where she earned a B.S. in food science. Emily continued her education with a Master of Public Health (MPH) degree from Indiana University. Emily is blessed to be at home with their growing family and helping on the farm and with Kyle’s veterinary practice.
George Turkette came to Indianapolis by way of Ft. Wayne. Beginning his culinary training at Ivy Tech Community College, George quickly became not only a full-time student, but an employee of Pizzology in Carmel — a local craft pizza joint now with two locations. After opening the most recent Pizzology location on Mass Ave. as executive chef, George started an apprentice program at local butchering powerhouse, Smoking Goose Meatery. His passion for local and sustainable food shows though his charcuterie. George has worked at restaurants such as Cerulean and Mesh on Mass. Currently, he is the butcher/charcutier for Vida Restaurant, a new restaurant for Cunningham Restaurant Group.