Food Curated Goes to the (Artisanal) Slaughterhouse

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Meneer Zjeroen/Flickr
She's no beefer ... but you get the idea.
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.



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