“Locally-sourced meat” puts small-business restaurants into mind, but the real source of it all starts at the slaughterhouse. Patrick Martins discusses the impact of the few East Coast slaughterhouses and his new book “The Carnivore’s Manifesto,” on The Food Seen.

Listen to the full episode here.

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BR @stormburn • Oct 16, 2017
Listening to Chris & Mary #heritageradio https://t.co/pJMy8bWarr
Defending Beef @DefendingBeef • Oct 16, 2017
- https://t.co/tRcsag5W5J?9ihp0 What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio
Defending Beef @DefendingBeef • Oct 16, 2017
- https://t.co/tRcsag5W5J?gYb What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio
Foodie Engineer @foodieengineer • Oct 16, 2017
Dorothy... https://t.co/s7UWfsjetC #CEO #Chef'sStory #DorothyCannHamilton #Founder #HeritageRadio #ICC #InternationalCulinaryCenter
onehaus @one_haus • Oct 9, 2017
#onehaus #onboarding #headhunter #heritageradio #recruitretainrelax #recruiter #hospitality… https://t.co/cJcul38Kad