Gourmet has an interesting piece on vegetarians-turned-butchers, people who formerly shunned meat and now not only make a living selling it but also try to be forces for education and change in the industry. As former veggies, these converts are able to sympathize with those who have rejected the meat industry, but rather than promote not eating meat, they encourage people to support small, sustainable and local farms. After all, eating vegetarian, like eating organic, does not translate into eating healthfully or even ethically, as many vegetarian foods are processed or transported across the country (i.e., Tofurky is from Oregon). But eating meat from small, local and sustainable farms can ensure knowing how the animal was raised and killed. And for conscientious eaters, omnivorous or not, these are the questions that should drive our foods choices.