Wednesday, June 22, 2011

Transparency in Meat Processing - food.curated

 



CADE (Part 2): The Good Slaughter: A Proud Meat Cutter Shares His Processing Floor from SkeeterNYC on Vimeo.

Liza de Guia, film maker and publisher of food.curated spent two days in upstate New York to tell the story of transparency in the meat industry.
Truth be told, I was very, very anxious going into this shoot. The night before, I tossed and turned in my bed, restless for hours. I just wasn’t sure if I was ready to see the whole process, to film what I’d been shy to film for years. But, I had to do it. It’s a story I wanted to tell, a good story about a proud butcher open to teaching his trade, and a story I felt compelled to share with many others, like me, who didn’t want to be disconnected to their food any longer.

Larry Althiser, the owner and head meat cutter for Larry’s Custom Meats in Hartwick, NY, a small farming community in the Northern Catskills shows us what clean, fair, ethical food processing looks like.

Larry has been butchering and processing animals for over 30 years, learning through hard work his philosophy on the right way to slaughter animals so we can eat.

 
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