Small Bites

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.”