Media Inquiry
“The gristle is my favorite part of the meal. It’s a primitive way of eating; people do it all over the world. People who don’t have an overabundance of food spare nothing. You’ve heard of snout-to-tail, or the rooter to the tooter? You spare nothing. And in my house growing up, we ate everything. Nothing was thrown away.”
— Chef Jametta Raspberry
If you’re interested in connecting with Chef Jametta for an interview or media appearance, please fill out the form below or email jametta@houseofgristle.com.
Jametta has been featured in Vice, Minnesota Well Done, Huffington Post, Inside News, Growler Magazine, Food Under Fire podcast, Rolling Out AM Wake-Up Call and The Un-Bougie Foodie Weekly.