Apr 22, 2022
Sherry-Ann and her husband Kurt are rasing 8 children and grass-fed lamb, beef, and pastured pork, chicken, turkey, and eggs!
Today she speaks about the joys of farm-life. But not everything is rosy. There are real difficulties and strugles to naviagting the ins and outs of running an econically viable sustainble ranch. Most noteably, the difficulties in finding a local butcher. An occupation, she laments, is no longer valued thanks to industrial food systems. Perhaps its time to do what Chef's Table has done for cooks, to butchers: make meat-cutting sexy again!