The “hourglass” problem of getting small-farm Vermont meat to Vermont consumers
"Freedom and Unity" for sustainable meat!: Kudos to reporter Kathryn Flagg and the Addison Independent for their two-part series on slaughterhouses in Vermont. Part II looks at the growing market for local meats, the challenges facing small meat producers, and the ways farmers are trying to make meat production more profitable. Money quote, in light of HSUS exposé on Vermont veal slaughterhouse abuse: one local butcher "thinks on-farm slaughter is best for the animals. He said he can see a difference in the color of the meat that comes from an animal slaughtered on the farm, something he chalks up to the lack of adrenaline in animals slaughtered in the normal surroundings." A movement is under way to relax restrictions on on-farm slaughter and retail sales. (Addison County Independent)
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