Jake Levin was born NYC. After two years his family moved to the home his father had built out of an old barn in New Marlborough, MA- in the Berkshire Hills.

After graduating from Wesleyan University, where he studied art, he moved to NYC.

In the summer of 2010 while working towards an MFA at Bard College. Jake trained as a nose-to-tail butcher. He apprenticed under Bryan Mayer at Fleisher’s Meat in Kingston NY, where he learned the craft of whole animal butchery. After that Jake worked at Eli’s Manhattan as a butcher, helping to develop their local, pastured whole-animal butchery program.

In the spring of 2012 Jake moved back to New Marlborough, with his wife, Silka Glanzman, with whom he has a food blog- the Butcher & the Baker. Jake was the head butcher and manager at the Meat Market– which was a locally sourced whole-animal butcher shop and cafe in Great Barrington, Massachusetts. At that time he also joined the board of directors of Berkshire Grown. In 2013, Jake joined the leadership team at the Berkshire Co-Op Market in Great Barrington, MA where he was, first, the Produce manger, and then, the Meat, Seafood, and Cheese Manager. In 2017, Jake went to work at Jacuterie in Ancramdale, NY to focus on his passion for making locally sourced cured-meats.

Over the years Jake realized that what gave him the most satisfaction was helping people learn about whole-animal butchery. Jake founded the Roving Butcher so that he could help make locally-raised pastured-meat more accessible to everyone.

Get to know Jake even better in this NOFA Mass Interview.