In this episode we delve into the intricacies of the meat industry with Ben Buchanan, a seasoned butcher with two decades of experience. Ben shares his insights into the challenges facing local and regional meat farmers and butchers, particularly in the shadow of Big Agriculture and factory farming practices.
Ben sheds light on the "Chickenification" phenomenon that has permeated the chicken and pork industries, driven by the influence of hedge funds and the relentless pursuit of profit. Despite the brief lessons learned during the pandemic, Ben laments the return to business as usual and emphasizes the importance of education in preserving the local meat industry.
Drawing from his own endeavors, Ben discusses his innovative solutions, including the development of a mobile processing unit, aptly named the "rig," and the establishment of a certified butcher training program in collaboration with Community Kitchen Pittsburgh. Through hands-on classes and public events, Ben and his team aim to empower individuals with the skills necessary to sustainably process and appreciate locally sourced meat.
For those passionate about supporting local agriculture and understanding the complexities of the meat industry, this episode offers a compelling exploration of sustainable practices and the pursuit of conscientious consumption. Tune in as we navigate the intersection of tradition, innovation, and ethical stewardship with Ben Buchanan's Unified Fields.
To learn more about Community Kitchen Pittsburgh and their initiatives, visit their website at https://www.ckpgh.org/.
