Are we wasting too much meat? When we debate whether to eat meat, critics point to the waste, but now a group of farmers, butchers and chefs are trying to change that. The most significant variable towards a sustainable and humane system is about whole animal utilization. We'll learn about the new "value chain tour," and we'll dive into the ethics and art of raising, butchering, and selling local meat. In studio:
- Dan Martello, Head chef/owner at Good Luck restaurant
- Brian Van Etten, head chef/owner for the soon to open "Playhouse," a new bar and burger joint in the South Wedge and also part of Owl House
- Stefan Schwartz, Supply chain director at Headwater
- Chris Hartman, President of Headwater, former grass farmer and meat producer