Article
Slaughterhouse Fine
[audio mp3="https://heritageradionetwork.org/sites/default/files/wp-uploads/2015/10/Meat-Fish-Slaughterhouse-Fine.mp3"][/audio] “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.