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Konten disediakan oleh Kristeva Dowling. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Kristeva Dowling atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
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Sherry-Ann Hoogland-Majak Meadows

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Manage episode 326351582 series 3333470
Konten disediakan oleh Kristeva Dowling. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Kristeva Dowling atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.

Sherry-Ann and her husband Kurt are rasing 8 children and grass-fed lamb, beef, and pastured pork, chicken, turkey, and eggs!

Today she speaks about the joys of farm-life. But not everything is rosy. There are real difficulties and strugles to naviagting the ins and outs of running an econically viable sustainble ranch. Most noteably, the difficulties in finding a local butcher. An occupation, she laments, is no longer valued thanks to industrial food systems. Perhaps its time to do what Chef's Table has done for cooks, to butchers: make meat-cutting sexy again!

  continue reading

31 episode

Artwork
iconBagikan
 
Manage episode 326351582 series 3333470
Konten disediakan oleh Kristeva Dowling. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Kristeva Dowling atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.

Sherry-Ann and her husband Kurt are rasing 8 children and grass-fed lamb, beef, and pastured pork, chicken, turkey, and eggs!

Today she speaks about the joys of farm-life. But not everything is rosy. There are real difficulties and strugles to naviagting the ins and outs of running an econically viable sustainble ranch. Most noteably, the difficulties in finding a local butcher. An occupation, she laments, is no longer valued thanks to industrial food systems. Perhaps its time to do what Chef's Table has done for cooks, to butchers: make meat-cutting sexy again!

  continue reading

31 episode

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