Not just knowing where your meat comes from, but making a celebration of it.

Our cultured way of living has found it easier and more profitable for us to have a distanced relationship with most of what we do, eating included. Since we pay next to nothing for our meats, we take the food for granted, and can get massive amounts of it, in detriment to the ecological health of the planet.
This article is in regards to what andrew brought up in class, about butchering your own meat. It details classes that some people run, in which they teach technique of butchering in conjunction with a night of fine dining. They describe it as an odd stark contrast, but maybe a necessary one that puts together the origins of our food, and drawing the line up to when it reaches our dinner plate.

Butchery Classes and Parties

-jais