At TGR, we focus a lot on the notion of breaking down old habits and modes of thinking to allow for a new way of living to come to fruition. We think of the processes of the world and how we can REGENERATE them (i.e. the #regenerativerevolution).
So on this #TGRtuesday,
we’d like to address an article recently published by @nytimes highlighting a movement of people, once opposed to eating meat altogether, who evolved to become ethical butchers. 🥩
@kate_kavanaugh, CEO of @westerndaughters butcher shoppe in Denver, CO, was a strict vegetarian for over a decade out of concern for animal welfare and improving planetary health. Over time, however, Kate (along with others in this movement) came to see the need for *truly challenging* the current industrial food system that is oppressing and abusing animals, rapidly degrading the planet and human health, and contributing to climate change. In other words, Kate realized -- she (and we) must CHANGE THE SYSTEM rather than avoid the problem. 🐄
So what does ethical butchery entail? The main focuses are: animal welfare, animals 100% grass-fed on pasture, environmental conservation and regeneration, and less-wasteful whole-animal butchery. Other positives to this system of new wave butchery: rebuilding soil health, carbon sequestration, and the formation of relationships between farmers, butchers, and consumers -- a form of TRANSPARENCY that builds commUNITY and is non-existent in the conventional meat industry. 👩🌾 We support everyone’s personal choices in regards to consuming animal products. However, as our time dwindles to make progress before climate change overtakes us, we urge everyone to learn more about REGENERATIVE AGRICULTURE (whether you eat meat or not) and all the possibilities it holds for a better future. 💚
Special thanks to @savoryinstitute for bringing this article to our attention. Full article link in bio!