Brian Polcyn is a meat guy: practitioner, chef, and teacher, of "Charcuterie" (shar coot er ie), the art of curing and preserving meats. Between his polish heritage, travels to Italy, and apprenticeship with Milos Cihelka, Polcyn is fluid in the art of curing salamis, hams, and other meats. He has been locally active in Michigan, studying at Schoolcraft College and building his restaurant career in Milford and now Birmingham, currently owner of Forest Grill. His expertise is nationally acclaimed: co-author of Charcuterie: The Craft of Salting, Smoking and Curing, he travels around the country teaching and speaking about this ancient art. He has been written up in the New York Times and Atlantic Monthly, as well as nominated for a James Beard Award and Restaurant of the Year in Michigan. He now teaches Charcuterie at his alma mater, a required class for a Culinary Arts degree. Polcyn values local sourcing and hopes to use his example and businesses to make a difference in the food system by spreading awareness of the importance of food transparency, and creating a demand for it in his following.