Curious Omnivores Invited to Join Fleisher’s for Hog Harvest at a Nearby Farm
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.
butchery
What We’re Reading: March 29, 2014
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.
From a Brooklyn Butcher, Two New Books on Nose-to-Tail Knowledge
Serious, comprehensive, clear-eyed guides: butchery school without the tuition.
PHOTOS: A Vegetarian’s Take on a Fleisher’s Butchery 101 Class
One of our writers (who is also a vegetarian) braves a three-day Butchery 101 course at Fleisher’s in Red Hook.
Pork Up Close and Personal: Fleisher’s Meats Butchery Master Classes
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.
The Slaughterhouse Problem
How inadequate upstate infrastructure is hobbling local livestock.
