Coming face-to-face with food again

Much of the food we eat bears no resemblance to its natural form. Frozen in multi-packs, wrapped in cellophane or sporting a long-list of polysyllabic ingredients, it’s not difficult to understand why we feel detached from what shows up on our plate. Add in all the health and environmental issues associated with our food, and it’s no surprise that a movement to bridge this gulf between farm and table is underway.
Over the past few years, we’ve witnessed the steady rise of farmers’ markets, urban gardens and home canning. And now we can add DIY butchering to the list.


In New York City, the eagerness to get hands-on with a side of meat has really taken off. This is thanks to classes like those hosted by Brooklyn Retailer and Kitchen Classroom, The Meat Hook. Their pig butchering demos are a consistent sellout (along with the emergence of grizzled celebrity butchers).
The phenomenon seems to point to a general tendency among people who want reconnect with their physical world in a meaningful way. You simply can’t replace the feel of cleaver on chopping block with a touchscreen interface.