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, itâ€™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 itâ€™s no surprise that a movement to bridge this gulf between farm and table is underway.
Over the past few years, weâ€™ve witnessed the steady rise of farmersâ€™ 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 canâ€™t replace the feel of cleaver on chopping block with a touchscreen interface.