Ben Runkle is a former vegan who’s passion for fresh, flavorful and sustainable food drove him to reevaluate his dietary and career choices. Runkle began his career as a butcher’s apprentice at Marin Sun Farms Butcher Shop in Pt. Reyes Station, CA and was privileged to continue his education with David Budworth at Avedano’s Holly Park Market and Taylor Boetticher at the Fatted Calf. In 2009, he and his wife Natalie Davis moved to Austin, TX and started Salt & Time. Originally focused on producing Old World style salumi and charcuterie, Runkle partnered with Bryan Butler in 2010 to grow Salt & Time into Austin’s first whole carcass Butcher Shop, Salumeria and Restaurant. Runkle’s time in Texas has influenced his culinary point of view and he takes great pride in developing new products that highlight native flavors and ingredients.