Louisville, Kentucky chef Ed Lee would like you Farm-to-Table folks to consider animal slaughter: "I sometimes feel discouraged by easy taglines like 'Farm to Table, Field to Fork.' It's a marketing tool—I get it. My farmers use these phrases to sell meat, and I'm sure I'm guilty of using them myself. But...You can't think precisely about a Farm-to-Table movement and not acknowledge the transport, welfare, killing, and packaging that all happen in or around the abattoir." [Gastronomica]
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Ed Lee on Abattoirs
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