We are heading to a butcher shop on a farm in Ellenburg, Washington State. That’s a bucolic sounding scene. It’s a place in a community where their customers can pick up fresh meat, take it home, and prepare dinner. That means the meat on your table is certified by USDA, but it’s not going through one of the four huge slaughterhouses in the US.
People come to this farm to buy meat directly from farm. They have a whole animal butcher shop right there on the farm. We hear butcher Allison Miller tell us what she notices about the local food chain. Food matters to their clientele — having access to local, safe, clean food.
As always, share this episode and the show widely. I’m Martha Lucius, your host, and food consultant. When you want help in your operation, reach out, let’s see what work needs to be done, and if I am a good fit.