“My hope is that my children will have the same passion for this as I do…”
Meet Larry Althiser, the owner and head meat cutter for Larry’s Custom Meats in Hartwick, NY, a small farming community in the Northern Catskills. Larry takes pride in his slaughterhouse. He’s been butchering and processing animals for over 30 years, learning through hard work his philosophy on the right way to slaughter animals so we can eat.
I spent two days upstate with Larry at his brand new processing plant to learn firsthand how animals become food – a rare opportunity to tell the story of transparency in the meat industry. Truth be told, I was very, very anxious going into this shoot. The night before, I tossed and turned in my bed, restless for hours. I just wasn’t sure if I was ready to see the whole process, to film what I’d been shy to film for years. But, I had to do it. It’s a story I wanted to tell, a good story about a proud butcher open to teaching his trade, and a story I felt compelled to share with many others, like me, who didn’t want to be disconnected to their food any longer.
Produced in the lead up to Margaret River Gourmet Escape 2012 - a four-day food and wine festival happening in Western Australia's South West - the brief for this series was to uncover the stories of local food and wine producers operating in the area.
This was one of our favorite shoots - the laid back nature of the farm, the pleasant goats and some amazing cheese! Ringwould Dairy's philosophy is to give their goats the best, so they produce the best milk and cheese.
In the past 25 years alone, the number of dairy farms in Massachusetts has declined by more than 77%! Low farm milk prices and rising costs of production, including skyrocketing energy costs, taxes and health care costs have forced local farm families out of business. We’ll talk with two local dairy farmers, Mapleline Farm in North Hadley MA and Belden Luther Inc. in North Hatfield MA, as well as Phil Korman from CISA to get some perspective.