The Beauty of Local Hogs

Why eat local? Why know your food source? Why care about humane husbandry practices? As owner/operator of a small local slaughterhouse, I see a lot of pigs over the course of a month. Some of them are mine – mostly raised in industrial conditions in Pennsylvania farms, and purchased to be converted to sausage in […]

2009 Mid-Atlantic Grass Finished Livestock Conference

Topics included: forage systems for grass finishing, alternative marketing outlets, small scale processing facilities, meat cutting and cooking demonstration, building healthy grazing systems, supplementation in pasture finishing, factors affecting meat quality, genetics for grass finishing, and marketing. Speakers included: Anibal Pordomingo, Denise Mainville, Joe Cloud, Ed Rayburn, John Andrae, Susan Duckett, Jeremy Engh, V. Mac […]

Notes from a Slaughterhouse: Using the Whole Animal

In her 2008 book, The Compassionate Carnivore, Catherine Friend makes a rough estimate that America throws away 7,500 cattle, 18,000 hogs, and 1 million chickens a day.  Every day. Even if the accurate number were half that amount, it would still represent a sinful amount of waste. When the Local Food movement really succeeds, we’ll be […]

Notes from a SlaughterHouse – The One That Got Away

One of the more fascinating things about working as meat processor to a large variety of small farmers is experiencing the diversity of their livestock.  I never quite know what to expect from day to day.  On New Years’ Eve alone we had heritage Gulf Coast and Highland Cheviot sheep; Berkshire, Duroc, and Tamworth hogs; […]

Education Outreach

It is no secret that a lot of the energy driving the local food movement is connected to schools. Much of that energy has coalesced in the past several years into organizational focus and legislative action to get more locally produced whole foods into local school systems. At the same time, institutions of higher learning […]