More and more, people want to eat local meats. They want to preserve small farms.
But the local slaughterhouse doesn't enjoy the same fan base.
Growing interest in locally raised meats is running up against a shortage of places to slaughter the animals, The New York Times reports in an interesting story today.
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The number of slaughterhouses has fallen in recent years. And plans to create new ones often face stiff local opposition, even when they go by the nicer-sounding name of "abattoir."
Sun file photo