This issue of Grid Magazine features Chef Janet's butchery prowess.
http://issuu.com/redflagmedia/docs/grid_2012_08_issuu/27?e=0/14147485
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Butcher
Chef Janet conducts a carcass-cutting class to give students an appreciation for the whole beast and to learn knife skills.
http://articles.philly.com/2013-04-05/food/38281308_1_pig-butcher-bone
At Wyebrook Farm, Chef Janet was Chef and resident Butcher. Watch this short film about eco-centric Wyebrook Farm and Chef Janet's experiences there. The Wyebrook segment begins at 10 minutes 30 seconds.
www.video.whyy.org/video/2276447307
Read more about Wyebrook Farm here and more about Chef Janet's butchering experience there, here.