How do you make humane slaughter sound less like an oxymoron? A new South Coast meat processing facility’s stalwart approach.
Read the complete article here, as featured on Edible Communities website.
Marek Kulig is a supporter of local businesses and a proponent of the movement toward sensibly decentralizing the food industry. He keeps his canines sharp and enlarged by rarely leaving leftovers and sometimes eating those of others—to a fault.