Sustainable Food Group

Meet three butchers who are changing the way we grow food and consume it— by finding their way back to a more traditional way of raising meat. Rob Levitt of Chicago's The Butcher & Larder, Paul Kahan of Chicago's Publican Quality Meats and Bartlett Durand of Black Earth Meats in Black Earth, Wisconsin are each reconnecting chefs, consumers and farmers in their own way. Butchers are hip now, and that's part of their appeal in this video too, but it also shows that there's more to it than that in the ways these butchers use meat to create community. Please note: while this video does not show slaughter, it does show plenty of meatcutting, because that's what butchers do. (28:49) For more on this award-winning series, go to skyfullofbacon.com

j vimeo.com/36961804

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