From the New York Times:
â€œYou could have the best-bred animals, the best grass, the most humane care â€” and mess all that up with a bad slaughter in 20 minutes,â€ 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. â€œTo a diner, people have told me that knowing that the chickens were slaughtered here enhances their dining experience,â€ Mr. Barber said. â€œIt gives you a connection to what youâ€™re eating.â€
How about slaughterhouse tour before supper, food lover? (New York Times).