Local farms, trying to stay afloat in this era of large agribusiness, are getting creative in their selling tactics. One local farm, in an effort to promote sustainability, invited several local top chefs to experience harvesting and butchering first-hand. These chefs butchered a goat, collected pine nuts from pine cones, and got milk for their cooking – all in one place. Sustainability, supporting the local economy, and getting in touch with one’s food – all admirable goals, if you have the stomach for it. Do you?
The Seattle Times: Local News: Tiny farm wants to change the world — one chef at a time.
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