The farm-to-table philosophy has been mostly about knowing where food was grown. For meat, that meant knowing if your chickens were caged and if your beef was grass fed.
But with the revival of the butcher shop, some young people are undertaking the largely lost art of butchering as a stronger way to connect with their food.
For 24-year-old Andrew Plotsky of Washington, D.C., that meant leaving his job as a barista in a snobby coffee shop to learn the process of raising an animal, slaughtering it and butchering it for a meal.
