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Berlin Reed: Vegetarian Butcher Turned Ethical Omnivore

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When dangerously underemployed vegetarian Berlin Reed agreed to temporarily work the meat counter at Brooklyn's The Greene Grape, he never expected that butchery would become his new career. Yet by the time temp turned to perm, Reed had found an unexpected new calling. By providing customers with meats from more humane and local sources, Reed saw that he could address the toxicity of the meat industry by changing it rather than just avoiding it.

Read the whole story at Mother Nature Network

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