The Abattoir's Call: At the Margins of New York City's Foodie Movement

Richard E. Ocejo — 2014-11-17T05:50:00Z

Food-conscious urban consumers often ask their butcher where their meat comes from. But how many wonder about the form of death the animals were put through? Richard Ocejo gives a rare glance at a link in the food chain that remains an unglamorous mystery.
Open kitchens in trendy restaurants, countless chef, cooking, and food-related television shows, artisanal food carts, and whole animal butcher shops. As food culture has grown, how food gets made has become more glamorous. Knowing about

- From the Field / United States, proximity, short food-supply chains, food, New York, distance, food culture, craft, death, meat

Metropolitics

The Abattoir's Call: At the Margins of New York City's Foodie Movement