Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.

To Eat Local, Kill Local

San Francisco Magazine’s august issue broke into a very touchy subject slaughter, “To Eat Local, Kill Local”which I was proud to be a part of. Slaughter houses are just like prisons, no one wants one in there back yard. But isn’t it amazing how people want criminals to go some where, and they want meat to come from some where as long as its no where near them. Please read this article and look at the bigger picture of how a sustainable and humane slaughter house can work in the bay area. Please help this cause, it would be a great benefit to all the local farmers and ranchers.

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