Scott & Tiffany Haugen

For the past 17 years, Scott & Tiffany Haugen have made their living in the outdoors. Tiffany is a contributing host to Cook With Cabela’s and The Sporting Chef TV series. She has written over a dozen cookbooks on game and fish, and is a columnist for multiple publications around the country.

Scott has hosted over 450 TV shows, penned more than 2,500 magazine articles and written a number of books on hunting and fishing. Former school teachers, the Haugen’s travel the world, hunting fishing and sharing their passions. Together, the couple delivers over 75 seminars a year around the country.



Justin Trent, Instructor

Justin Trent is a Eugene local and has been in the food service industry for over 15 years. He honed his skills in Portland enjoying positions in fine dining as well as dives. After meeting his wife he moved back to Eugene to start a family. It was after leaving his long time position as Chef of Belly Taqueria that he made the shift to Meat Cutting and Charcuterie. A passion of his for many years and one that he's been able to explore at length as the Charcuterie and Sausage Maker at Provisions Market Hall where he can be found when he's not spending time with his family.



Adam Danforth, Guest Instructor

Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He's also worked as a butcher at Blue Hill, has taught butchering workshops at the Stone Barns Center for Agriculture, and continues to teach and present at events nationwide. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

He is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. His interest with the human-animal relationship — historically and modern — is evident in his writing, as is his dedication to education and helping salvage the lost craft of butchery. Adam lives in Ashland, OR.