The news about Marin Sun Farms buying Rancho Slaughterhouse, along with their other moves to open a new butchering facility in San Francisco suggest a seismic change in the local meat industry. Which makes this essay all the more timely:
The Meat Seeker’s Mission — Medium https://medium.com/p/c3f55278c273
Do we have a right to know where our restaurants get their meat? Or is that a restaurant's trade secret that we have no rights to know about? Is there typically no really differentiated supply chain that allows a restaurant to make claims about their sourcing? Is that poised to change?