“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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mauri @mauriciowolf13 • Feb 18, 2019
RT @DefendingBeef: What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio- https://t.co/IJJGKG4ovr
Defending Beef @DefendingBeef • Feb 18, 2019
What Doesn't Kill You Episode 129 - #DefendingBeef Nicolette Hahn Niman on #heritageradio- https://t.co/IJJGKG4ovr