Anna Borgman - Obsession, Curiosity, and Purpose-Driven Work
Sep 1, 2023
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Montana-based butcher, chef, and writer Anna Borgman discusses her passion for helping people understand the origins of their food. They talk about her childhood in Oregon, her devotion to skiing, her journey through culinary school, and her obsession with her work. They also discuss the importance of having a passion in life, the value of continuous learning and changing one's mind, and overcoming fear and embracing challenges. Borgman shares her experiences in culinary school, working at a butcher shop in Amsterdam, and her passion project Forage Fed.
Anna Borgman's journey from skiing to food highlights the importance of finding a hobby that brings fulfillment.
Anna's passion for butchery grew after shooting her first deer, leading her to pursue a career in the field.
International travel expanded Anna's perspective, emphasizing the value of being wrong and seeking out new experiences.
Deep dives
Transitioning from Skiing to Food: Finding Fulfillment
Anna Borgman shares her journey from being focused on skiing to finding fulfillment in the world of food. She initially pursued a career in culinary school and developed a passion for baking bread. Realizing her interest in food history, she traveled to the Basque region in Spain and found inspiration. Anna's exploration of different cultures and their food helped her understand the diverse perspectives and opened her mind to new possibilities. She emphasizes the importance of finding a hobby or passion that drives you and brings fulfillment to your life.
Discovering the Fascination of Butchery
During her culinary school journey, Anna became captivated by butchery and the physicality behind it. She experienced a significant relief and a sense of self-discovery when she shot her first deer while learning how to hunt. This newfound confidence and skill motivated her to pursue a career in butchery. Starting as an apprentice at a local butcher shop, Anna honed her skills and became more comfortable with the tasks involved. Over time, she realized that she could confidently and professionally handle each animal, and her heart rate wouldn't even rise. Her dedication to continuous improvement and challenging herself has been crucial in her journey to becoming a skilled butcher.
The Impact of International Travel and Being Wrong
Anna emphasizes the transformative power of international travel. Exploring different countries and their unique grocery stores opened her eyes to the vastness and diversity of the world. International travel taught her the value of being wrong and seeking out experiences and perspectives that challenge preconceived notions. Anna believes that stepping outside our comfort zones and being open to different ideas and cultures allows for personal growth and a deeper understanding of the world.
The Significance of Taking Control of Food Production
Anna highlights the importance of getting involved in the food production process and understanding where our food comes from. She experienced a shift in perspective after witnessing the slaughter and processing first-hand. By participating in hunting and becoming proficient in butchery, Anna developed a strong conviction against wasting meat and gained a deeper appreciation for the animals that provide nourishment. Taking control of her own food production has given her a sense of purpose and a greater understanding of the impact of our food choices.
The Challenges of Building Relationships
The speaker discusses the challenges of building meaningful relationships and connections in Montana and the Bozeman area. They emphasize the importance of curiosity and genuine interest in others, as well as the willingness to step out of one's comfort zone and take risks. The speaker also reflects on the value of embracing fear and trying new things, as well as the impact of having a partner with a different mindset and approach to life.
The Pursuit of a Purposeful Life
The speaker shares their journey of finding their passion and purpose in life, particularly in the field of butchery and food systems. They highlight the importance of aligning one's career and interests with their values, and the joy that comes from pursuing work that is meaningful and impactful. The speaker also mentions their involvement with writing for and teaching at MeatEater, and their project called Forage Fed, which focuses on teaching butchery classes and exploring the connections between food and natural resource policies.
Anna Borgman is a Montana-based butcher, chef, and writer whose work focuses on helping people better understand and appreciate the origins of their food. Whether writing an article for Steven Rinella’s MeatEater or helping to field harvest and process a bison, Anna has a gift for helping curious, conscientious people become more educated about the impacts of their food choices. And as you’ll hear in this conversation, her enthusiasm and authenticity are infectious– even after more than an hour of chatting, I felt like we only scratched the surface.
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Anna grew up in Oregon, and thanks to participation in 4H, she was involved with animals and livestock from an early age. During her teenage years, skiing became her primary passion, and she devoted much of her post-college life to spending as many days as possible in the mountains, oftentimes working multiple jobs to make ends meet. Eventually, through a serendipitous chain of events that we discuss, she found her way into culinary school, which was her gateway into the world of meat and butchery. Through all the various stages of Anna’s career, she’s brought intense devotion– possibly even obsession– to her work, which has resulted in a fascinating life trajectory that is both inspiring and instructive.
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Anna and I share so many mutual friends and I’ve been hearing about her and her work for many years, so I was thrilled to have her finally join me for a conversation. We started out discussing her childhood in Oregon and how skiing became her primary focus for so many years. We discuss some of her adventurous international travel experiences, and how those places and the characters she met led her into the world of food. We discuss the upsides of obsession, advice for getting out of ruts, the value of curiosity, and the importance of experiencing other cultures. She also talks in detail about the realities of slaughtering livestock, why she feels such a connection to butchery, her favorite books, and much more.
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Even though this was my first time meeting Anna, I felt like I was chatting with an old friend. I’m super-inspired by all of her work, but even more inspired by the focus and passion that she brings to everything she does. I hope you enjoy this conversation as much as I did.
