The South Seattle Community College Culinary Arts Program often has guest chefs, but on Monday, Nov. 15 they welcomed an industry professional who could teach them some of the basics of butchery. Joey Brewer, Head Butcher at The Swinery at 3207 California Ave. s.w. was on hand to show students how to 'break down' a pig into its component parts.

Approximately 40 to 50 students (there are close to 80 in the program) crowded around two large tables in the kitchen at the College to watch an experienced professional do his work.

There's a lot to know and much of the work involves tools you might expect to find on a construction site, including a large hack saw and a mechanical saw called a Sawzall. Brewer made quick work of the process, first removing the head with a powerful twist, and then using a series of knives, cleavers, saws and brute strength to create the parts of the pig that people in the grocery store are familiar with.

David Elliot, who interned at the Swinery, initiated the educational exchange. "It was a great opportunity for all of the students to see a whole pig breakdown and get a much better sense for what gets done as the pig moves from a sustainable farm to the cuts that we would use in delivering dishes to our customers," Elliott said.

Michael Ryan, Dean of the Culinary Arts Program said, "We have our own meat program here where we break down different animals and do different production methods. They wanted to work with the Swinery and do a whole pig and these people specialize in that."

The Culinary Arts Program has become the flagship for the College, beginning almost 40 years ago.