Big changes to federal policy are cascading into local programs and breaking down barriers to healthier lives for some of our most vulnerable residentsRead More
I have no interest in slaughtering animals. I have borne witness and it’s intense, hot, primal and best left to the people who are skilled at doing it quickly and humanely. But as a meat-eater, I wanted to “get to know” a whole animal in a visceral way, not just frozen packages of muscle and bone. One Sunday last winter, armed with sharp knives, determination and the book Whole Beast Butchery, my friend Ann Karlen, the founding director of Fair Food, and I took on the challenge of “breaking down” a pasture-raised hogget, or adolescent sheep. Three hours later, that beast was arrayed before us, a buffet of roasts, chops and stewing meat.