This is some serious work.
The meat industry, like much else in U.S. agriculture, has consolidated rapidly over the last half-century. Four giant companies produced 83.5 percent of U.S. beef as of 2007. It is in this context that the mobile slaughterhouse makes local slaughter available and affordable to small farmers.
A significant part of the field-to-fork process in the meat industry is the butchering of an animal. So I spent some time with my butcher the other day in order to share a behind-the-scenes look at butchering.
We owe Mark Zuckerberg some plaudits, not only for reminding people that eating meat involves the killing of animals, but also for recognizing that it's morally dubious to pass the "dirty work" off to a slaughter plant worker.
As one of the few remaining humans on the planet not on Facebook, I still like to give credit where it's due. I may loathe Mark Zuckerberg's time-suck...
I just ate the tastiest roast chicken I have eaten in years, perhaps ever. And I've eaten roasted fowl all over the world. I purchased this bird at Lindy and Grundy, Local Pastured and Organic Meats.
"My hope is that my children will have the same passion for this as I do..." Meet Larry Althiser, the owner and head meat cutter for Larry's Custom M...
Meet Chris Harmon, the Executive Director of CADE, The Center for Agricultural Development & Entrepreneurship in New York State. CADE is a non-profit ...
Jim Crosby, the director of Bay County Animal Control in Florida, has resigned following an investigation that determined he had "condoned" the actio...
