Hat tip to Marion Nestle whose blog alerted us to this piece by Marissa Guggiana (President of Sonoma Direct Meats) in the Spring 2010 issue of edible Marin & Wine Country.
Now, slaughtering animals might not be considered polite dinner conversation, but perhaps it should be. The fact of the matter is that finding affordable, humane, environmentally friendly, and regulation-compliant ways for small or local farmers to be able to kill and process their animals for consumption is a huge problem. According to Ms. Guggiana, the lack of local slaughtering options in Northern California is at a crisis point.
This is important because animals deserve to be treated humanely.
This is important because local food is not quite as local if it has to be shipped many miles for processing.
This is important because shipping animals and resulting products many miles to large processors can decrease quality and increase risk of contamination.
This is important because without reasonable options for processing, local meat industries will collapse.