Local Meat Traveling Far to the Slaughter

Interesting article in yesterday's NYT about the lack of slaughterhouses and the increased demand for local meat. Here are my two favorite excerpts:

"Ms. Zimmerman and her husband, Kevin McCollister, would like to see the rules relaxed on farm slaughter. Their slaughterhouse is an hour and a half away — long enough for the pigs to be stressed and not in optimal shape for processing, Ms. Zimmerman said."

(Adrenaline doesn't taste very good, it turns out.)

"Helping small farmers, said [Agriculture Secretary] Tom Vilsack, will improve struggling rural economies.

But building a regional facility is not always easy. As the locavore movement and self-butchering movements grow, so do cries of 'Not in my backyard.'"