If you think most Los Angelenos are still trending toward an exclusively vegan diet, you haven’t seen the crowds at Lindy & Grundy Local, Pastured and Organic Meats. One of the coolest new additions to the city’s boutique butcheries, this Fairfax shop offers sustainably raised beef, lamb, pork, sausage, poultry and cheese, as well as meats cured in an on-premises smoker. The shop was created by Amelia Posada and Erika Nakamura, partners in business and in life. Posada, a former vegetarian, is an activist who, having developed a taste for bacon, grew committed to sustainable farming practice. Japan-born Nakamura learned to cook at a friend’s Indian restaurant in Tokyo, developing a comprehensive understanding of spices.
TakePart Tastemakers: Lindy & Grundy Local, Organic and Pastured Meats
When the pair met in New York, they decided to apprentice at Fleishman’s Grass-Fed & Organic Meats in Kingston, New York. There, Nakamura discovered she was an intuitive butcher and Posada realized she had the knowledge and passion to teach America a better way to eat meat. At Lindy & Grundy, Nakamura crafts a variety of inventive sausages, including kimchi pork and her signature hybrid sausage—part tofu, part chicken. The butchers also have a spice and rub station where clients can collaborate with the duo on personalized spice mixtures. Added bonus: The pair’s constant tweeting about the most delectable baked goods and promising organic and locally sourced food shops in town takes you into the heart of L.A.’s sustainable food scene.
Photo: TakePart
