All Articles
All Articles
FOOD + DRINK

Lindy & Grundy

FOOD + DRINK

Lindy & Grundy

A Tokyo-born chef and a former vegetarian butcher locally-sourced meats in L.A.

by Julie Wolfson
on 19 January 2011
lindy-grundy1.jpg

Erika "Grundy" Nakamura and Amelia "Lindy" Posada are readying their knives and cleavers to butcher the finest sustainable California meats. Opening up shop in L.A., Lindy & Grundy will peddle locally-sourced charcuterie including Rancho San Julian beef, Reride Ranch pork, Sonoma Direct lamb and Rainbow Ranch Farms chicken.

After studying the art of butchering at Fleisher's Grass-Fed and Organic Meats in upstate New York, the married couple head west. Making appearances at Artisanal L.A. to butcher a pig and teaming up with Chicks with Knives to break down a whole lamb at Surfas, Nakamura and Posada quickly made a name for themselves among the L.A. food community and decided to establish their own butcher shop, currently opening mid-February 2011.

Cool Hunting caught up with Posada and Nakamura to find out more about the journey of this French Culinary Institute graduate and vegetarian flower designer on the path to opening a butcher shop.

Why did you choose L.A. for Lindy & Grundy?

Erika: Amelia is born and raised in Los Angeles, so we would come visit her family here a lot, and we saw that there was a great need for a whole animal, sustainable butcher shop. We try to source as close to L.A. as possible. Everything other than our lamb comes from a 150-mile radius of our butcher shop.

Amelia, you were a vegetarian for a long time. When did you decide to start eating meat again?

Amelia: I started to crave meat, pretty much out of nowhere, in 2007. I found it very hard to find meats that had been raised locally and sustainably, humanely. But when we found Fleishers Grass-Fed and Organic Meats in Kingston, NY we were thrilled! Now, I love meat, especially pork. Being able to butcher what you are going to eat for dinner feels wonderful.

grundy2.jpg
Erika, how did growing up in Tokyo influence your choice to work in restaurants and to study at the French Culinary Institute?

Erika: Growing up in Japan, I spent a lot of time in the kitchen with my mother and her friend Mira Metah, who owned Bidi, an Indian restaurant in town. The complexities in Japanese cuisine have definitely shaped my palate and cooking style. I think that in Japanese food you can actually taste and identify the ingredients, they don't over power one other nor are they one-dimensional. I attended the French Culinary Institute to strengthen my culinary skills. Throughout my education at FCI, I found a great interest in butchery and charcuterie, with a special attention cured, smoked meats.

You both apprenticed at Fleisher Grass-Fed meats, how did your time there affect you?

Erika: We apprenticed at Fleisher's for 8 months. We learned a true philosophy of whole animal utilization and nose to tail butchery—a skill that not many people can do these days.

Amelia: It is a thriving community of artists, small business owners and all-around amazing people. They have an impressive farmers market, and one of our favorite restaurants of all time, Elephant, is just across the street from the butcher shop. It was an intensive apprenticeship, very back-breaking work, which we love. We want to share our knowledge of our craft with chefs and home cooks, and we'll be offering butchering programs at Lindy & Grundy once we're rockin' and rollin' and ready for students in our shop.

What was the moment when you realized that butchering was your calling?

Erika: It started in my production class in culinary school at FCI. We learned how to process smaller animals like chickens, ducks, rabbits and eventually pork butts. Even the process of just cleaning up steaks, that experience of cutting meat excited me. My background is in sculpture and I get a tremendous creative rush when I butcher, it's a type of subtractive sculpture and I've always enjoyed working with my hands.

lindy-grundy2.jpg
Who designed the space and what is the atmosphere you are hoping to create for your customers?

Erika: Our shop is inspired by the layout at Fleisher's, and a lot of things are set-up in a way that we are used to. We are challenged by a much smaller space than Fleisher's so we had to be very creative, and thankfully our architect was patient with us. Also, Amelia's cousin Gabriel Shelton is an incredibly talented iron-worker in Brooklyn, and she has been a huge part of our design process as well.

Amelia: She is custom-making some beautiful pieces for our shop, including our overhead hanging rail system, where our meat will be hung. As for the atmosphere, we hope to be a place where the community wants to gather to talk about food, sustainability, recipes and cooking. We want a friendly environment that is educational, approachable and fun! Meat should not be intimidating, we want folks to know where there meat comes from and be proud to support local California agriculture and small farms.

What have you done to become part of the local food community?

Erika: We are brand new to the L.A. food community, and have been fortunate to be embraced by so many talented chefs, urban farmers, foodies, neighbors and folks who are just excited to be able to have a new butcher shop come to town. The food blogging community has helped us network with other like-minded folks here in town.

What are your goals for Lindy & Grundy?

Amelia: Our goal is to provide an alternative to commodity meat, and help spread awareness of the importance of eating locally, and living sustainably. We want people to think beyond the tenderloin and boneless skinless chicken breasts, and realize how tasty, healthy and affordable the rest of the animal can be! Let's appreciate and utilize the entire animal, and more importantly, let's be thankful for having small farmers who work so hard so that we can eat well.

All photos by Jennifer May

The CH25 is a showcase of creators and innovators from a broad range of disciplines who are currently working to drive the world forward.

LaToya Ruby Frazier

Documenting the slow, troubling change in Braddock, Pennsylvania

Read More
I am not a journalist, I am a conceptual documentary artist using my visual expression for building narratives that are unseen and unheard

Sarah Kunst

The entrepreneur single-handedly changing the landscape for women in tech

Read More
People who live on a planet that is half women but can never seem to find any when they need one, I have solved your problem

George Arriola and Monohm

An heirloom electronic for the post-smartphone era

Read More
We agonized during the design process as all hyper-obsessed craftspeople should

Alex Kalman

The tiny museum in Manhattan that’s redefining museums

Read More
The mission is to put this small simple and powerful tool into the hands of as many people as possible

Sabine Seymour

A future where smart clothes are as ubiquitous as zippers

Read More
In the future you will not buy a piece of 'functional' clothing without SoftSpot

Jonathan Sparks

Reinventing electronic music by inventing multi-disciplinary instruments

Read More
Recorded music is becoming so cheap, so the value of music is now in live performance

Marcus Weller

Using technology to turn motorcycle helmet design on its head

Read More
I was taken aback both by the number of people that doubted it, and by the equally large number of people that got behind it

Roxie Darling

From un-shampoo to transgender identity, the NYC colorist boldly defining the next chapter of hair

Read More
Hair color is as much a science as it is a craft

Douglas Riboud + Justin Guilbert

How a mission to create great coconut water led to a whole new way of doing business

Read More
We’ve made a conscious decision to be as transparent and honest as we can, and let people decide for themselves

Joshua Harker

Pushing the boundaries of sculpture with intricate 3D printing

Read More
My intent was to explore and depict the architecture of the imagination, to interpret and share forms evident in the mind’s eye

Tarren Wolfe

The next-generation appliance making kitchens greener—literally

Read More
Our goal is to provide food for everyone in the world, and the best place to start is in our very own community

Kegan Schouwenburg

Revolutionizing orthotics through 3D-printed insoles

Read More
What orthotics do is they effectively change the geometry of what your alignment is like

Meredith Perry

How searching the Internet helped a 22-year-old invent wireless electricity

Read More
It’s not about where the information is, it’s about how you use the tools

Dan Barasch + James Ramsey

A quest to make the future brighter—underground

Read More
We both share a passion for groundbreaking technology and a shared love of New York

Corinne Joachim Sanon

The chocolatier bringing social change to Haiti and bean-to-bar chocolate to the world

Read More
Seeing the poverty surrounding me and the lack of jobs and opportunity bothered me

Vanessa Newman

Redesigning pregnancy for the post-gender generation with Butchbaby & Co.

Read More
I want my customers to feel comfortable and unchanged, in that becoming pregnant didn't take away from or compromise their identity

Tal Danino

The bioengineer who’s programming DNA to fight cancer

Read More
[Manipulating genes] is very new, people are just learning how to program these organisms

Leopoldine Huyghues Despointes

The young filmmaker and non-profit founder who just wants people to follow their dreams

Read More
I feel confident and ready to accomplish so much more, the movement is on

Eelke Plasmeijer

The locally driven restaurant that’s upending Balinese food culture

Read More
We really try to keep things simple and let the produce do the talking

Kathleen Supové

The NYC performance artist who’s radically reinventing the piano recital

Read More
I like pieces that are virtuosic, that show off the piano and what it can do, and are awe-inspiring

Matt Kenyon

Fusing art and technology to disrupt concepts of corporate America

Read More
I want the work to live in the world and circulate, so it can generate more dialogue

Melissa Kushner

Addressing the needs of orphans and vulnerable children in Malawi through microenterprise

Read More
Poverty is complicated, there is an increasing temptation and pressure in the development space to oversimplify things

Cynthia Breazeal

How an emotional, empathetic robot named Jibo stands to revolutionize communication

Read More
The thing that's so provocative about social robots is that it's fundamentally a community technology

Lulu Mickelson

A civic leader bringing change to NYC through design

Read More
Human-centered design is one of the many tools that we can use to better engage the public

Pauline van Dongen

The Dutch designer blazing the wearable technology path

Read More
I’m fascinated by concepts of change, movement, energy and perception; since they are closely related to the way we experience the world
Loading More...