“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.


Stan Santos @ProfssnalHobbit • Dec 8, 2017
A strength of our country is our diversity despite what others may think. #foodculture #immigration #baking… https://t.co/XENIXrOrtl
EliMaxSussman @TheSussmans • Dec 1, 2017
Come to join us and so many other amazing chefs on MON for the @Heritage_Radio WINTER IN THE GARDEN event! tons of… https://t.co/QV0rgftZY2