Laima and I both have an interest in eating healthy, local, sustainably grown food. We'd be full-time locavores if we could afford it, I'm sure. In the Midwest, we have access to a lot of staples, though in the winter local products are harder to come by. While we haven't gotten to it yet this year, one of our goals is to can fruits and vegetables to have over the winter. We love visiting our farmer's market here in Downers Grove and have started searching out local humanely-raised animal products as well.
I've recently been reading a lot about butchery, taking whole or half animals and separating them into the typical (and some unusual in these days) cuts of meat. It definitely makes me squeamish, but I think it's a natural next step. Buying whole or half pigs is less expensive (sometimes) than shopping at the local grocers, and one definitely can see how the pigs have been raised. With GMOs, chemicals, and other nasty things that the commercial producers use in their animals and on the products, it's also nice to know we're eating healthier. Supporting local small farmers is also a great benefit - whenever one can eat local, it also supports a healthier environment.
I've started looking into butchering classes, turns out I'm not the only one that has an interest. The art of butchering is drawing other foodies like myself to source their food locally and take a hand in the preparation of it for cooking. The classes are not inexpensive, so it may have to wait for next year, but it's definitely something on my radar.
Where do you stand on butchery?
Interested in taking a class?
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