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Butchery: Dickson's Farmstand

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Friday morning, I spent a couple hours at Dickson's Farmstand, the newish butcher shop at Chelsea Market. Jake Dickson graciously allowed me to come in to look around and photograph his place as a part of my Butchery project.

This session was the first step in expanding the scope of the project beyond the same guys I've been shooting. As I'm developing the idea behind the project and what I want to do with it, I need a larger representative group to hold up the ideas behind it. I hope to do more shoots over the next month or two, introducing more faces, hands, spaces and animals to the collection of images.

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At Dickson's, I spent most of the time documenting Adam, below, while he took apart three beef quarters. Adam eschews the term butcher in favor of the more descriptive 'meat cutter' and tries to keep closer to the traditional concepts of butchery that he learned when apprenticing under an old school butcher in Boston.

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One big difference in his methods I noticed is that Dickson's is equipped with hooks hanging from the ceiling that allow for easier cutting. I'd heard about this but hadn't seen it before. With the meat hanging down, pulling cuts off is significantly easier because gravity is on your side.

Adam used the same technique with hooks attached to his cutting table as well. It was interesting to watch.

Check after the jump for a few more photos. The rest are posted on Flickr in Digital and Analog sets.

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