A Slaughterhouse Comes to Blue Hill at Stone Barns


From the New York Times:

“You could have the best-bred animals, the best grass, the most humane care — and mess all that up with a bad slaughter in 20 minutes,” said (chef-owner Dan) Barber. Currently, the Stone Barns center gives tours of the grounds, and it has been decided that the slaughterhouse should be no exception. “To a diner, people have told me that knowing that the chickens were slaughtered here enhances their dining experience,” Mr. Barber said. “It gives you a connection to what you’re eating.”

How about slaughterhouse tour before supper, food lover? (New York Times).


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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