For us to help, we need help.

From wildfires in Hawaii to hurricanes across America, and every crisis in between, Southern Smoke Foundation is there for food and beverage workers. We keep families safe in their homes. We keep the lights on for thousands. We keep the industry moving.

But for us to grant emergency relief funds to our applicants, we need funding, too.

Please donate to Southern Smoke Foundation. On average, we’re granting $3,400 to each F+B worker we serve.

Help us help someone today.

Small Icon Times Yellow Small Icon Times Yellow
Chef Image
Houston, TX /
R-C Ranch Butcher Shop

Texas native Easton Sadler loved food from an early age. After spending four years as an assistant forecast duty officer in the U.S. Navy, he used his GI Bill to follow his passion and go to culinary school. His interest in butchery was born at Banger’s Sausage House & Beer Garden in Austin, and he honed his technique and creativity as a line cook at Rosewood. He moved to Houston and spent three years at UB Preserv, working under Chefs Nick Wong and Chris Shepherd. He’s now head butcher at USDA facility and butcher shop R-C Ranch, managing all retail cuts, sausage, charcuterie, and the shop’s dry aging program. Easton is currently working toward a Master’s degree in Hospitality and Restaurant Management at the University of Houston Hilton College. In the future, he hopes to open his own butcher shop with a small tasting menu in the evening.