For those that want to overcome our meat-eating cognitive dissonance and may fall victim to squeamishness, a slightly idealized hog harvest is a big enough first step.
What do America’s coffee preferences look like on a map? Why don’t young farmers get insured? Why aren’t we already drinking maple water? And how can food serve as, ahem, an olive branch? This and more in what our editors are reading this week.
Serious, comprehensive, clear-eyed guides: butchery school without the tuition.
One of our writers (who is also a vegetarian) braves a three-day Butchery 101 course at Fleisher’s in Red Hook.
This just in: In June the first Fleisher’s Meats–meaning the original retail outlet in Kingston–will teach a day-long $300 class in pork slaughter and butchery, complete with a farm visit, some hands-on sausage-making and three meals.
How inadequate upstate infrastructure is hobbling local livestock.