What a Local Alternative Is Really Like

Source: Brownstone Institute
by Christine Black

“Blood smell filled the shop on a recent winter afternoon. It was unmistakable, metallic and musky. A family friend, Mike, was elbow deep in meat when my husband, Glenn, and I arrived to process a steer from our farm. I learned that this meant we were working together to make this animal into food for our families. We were doing it ourselves because the few local meat processors have been completely booked since the covid crisis began and remain booked for the next two to three years. I had been hearing this same story from farmers all over the country. Demand for local processors has swelled in the last three years because shutdowns and lockdowns scared people about food sources being jeopardized and supply chains disrupted, so they sought local alternatives. Glenn asked me to join him to learn how this process works.” (01/15/23)