Food Curated Goes to the (Artisanal) Slaughterhouse
Categories: Featured, Meet the Maker
Last year, the Times ran a piece on the shortage of slaughterhouses in the northeast, which hampers our efforts to eat locally raised meat. CADE (the Center for Agricultural Development and Entrepreneurship) to the rescue. This New York State nonprofit is working to install the infrastructure needed to open slaughterhouses upstate to better meet the demand of farmers and locavores alike. Food Curated takes a tour of one such meat processing plant.
Meneer Zjeroen/Flickr She's no beefer ... but you get the idea.
CADE: Building Artisan Slaughterhouses to Feed the Demand for Grass-fed Meat from SkeeterNYC on Vimeo.
Have a restaurant tip or other food news? Send it to fork@villagevoice.com.
And follow us on Twitter: @ForkintheRoadVV.
Email to Friend
Write to Editor
Print Article
