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Smoke And Pickles

Mechanicsburg, Pennsylvania, United States

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General Info:

After years of learning his craft, Chef David T. Mills III had the opportunity to travel in Europe and learn the old-world style and whole animal utilization from great butchers who have preserved the craft for generations. Maestros like Dario Checchini, an eighth generation butcher from the tiny hamlet of Panzano, Italy, have shared their knowledge and passion for sustainability. That is when it all changed for Chef Mills. He knew that he had to do something about the broken food system in America. He started working with a local non-profit organization called the L.E.A.F. Project & now serves on their Board. This has helped him build relationships with farmers in Central Pennsylvania and provide some leadership for this young organization. Bringing his culinary knowledge to the table, Chef Mills would like to help the local agricultural community by delivering their sustainable meats & whole animals to families in downtown Mechanicsburg.

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