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Bringing Home The Bacon and Butchering It Too

Bringing Home The Bacon and Butchering It Too
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The latest movement to bridge the gulf between farm and table and gaining traction among the local, sustainable and food-forward communities appears to be DIY butchering.

Scott Lachut, PSFK Labs
  • 23 march 2010

In a world where much of the food we eat is completely unrecognizable from its natural form – frozen in 20-packs, cellophane wrapped or sporting a laundry list of multi-syllable ingredients – it’s not difficult to understand why we feel detached from what shows up on our plate. Add in myriad of health and environmental issues associated with what and how we eat, and it’s no surprise that a movement to bridge this gulf between farm and table is underway. Over the past few years, we’ve witnessed the steady rise of farmer’s markets, urban gardens, artisanal cuisine and home canning. Add to these, the current trend gaining traction among the local, sustainable and food-forward communities – DIY butchering.

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