Slicing off the side of a 28-pound halibut is just another day at the office for Danny Johnson, co-owner and butcher at Taylor's Market in Land Park. It’s a skill he was happy to share with a dozen Sacramentans on Saturday for one of several Butchering 101 workshops his store has held since January. The class members bombarded Johnson with their seafood, poultry and butchering questions. He didn't let them down. "Everything I tell you, it's how it works (at Taylor's)," Johnson told the class. They started with poultry. Johnson explained where dark spots on chickens and turkeys come from, the current controversies with organic labeling, and good handling and knifing technique. He showe