There used to be a butcher shop on every corner. These days most people buy their meat in pre-wrapped packages at the grocery store. But a recent interest in local and sustainable foods has also led to a renewed interest in the art of culinary butchery.
Cole Ward has been a butcher for most of his life. He has been working to renew the connection between the animal, the meat, and the people who eat it. We’ll talk to Cole Ward about his new book: The Gourmet Butcher’s Guide to Meat.
Also on the show, Vermont is one of only eleven states that will have federal permission to grow industrial hemp in test plots. We’ll hear about what that might look like and what some of the legal issues are.
Broadcast live on Wednesday, Feb. 19 at 12:00 p.m.; rebroadcast at 7 p.m.
