Ruth Tudor, a slaughterer and psychologist, runs The Meat Course at Trealy Farm in Wales, which aims to help people connect with the reality of farming animals for meat. Having never seen a slaughter myself, I rang Ruth for a chat.
I recently visited La Feria de Mataderos, a gaucho festival located in the middle of Buenos Aires' central meat market, where I ate delicious things like empanadas and Morcilla blood sausage while old toothless old men sang to me.
I'm a fourth generation butcher, and I've watched the craft quickly transform into the hippest job in the culinary world. But I'm worried that its popularization has watered down the purpose of small craft butcher shops.
The internet was up in arms—sorry, paws—yesterday over a New Zealand pizza chain erecting a billboard to try and sell their smoked rabbit pizza that was plastered with rabbit pelts and the line, "Made from real rabbit. Like this billboard."
Welcome to our new column, FAT TV, in which we dissect the relationship of food on the small screen. For our first installment, we turn to Netflix's House of Cards, where even the most chillingly devious of politicians can't resist a nice rack...