Given the latest video exposing the utterly awful reality of factory farming, we’re even more grateful for butchers like the Meat Hook and Dickson’s Farmstand, which get their meat only from small producers who raise their animals responsibly and humanely.
Beginning on January 5, Dickson’s will start educating the general public about the animals it eats, and how to turn them into dinner, through a series of weekly classes held at its Chelsea Market shop. Topics include sausage making with chef Gabe Ross, and “in-depth tours” of pigs and lambs, during which Jake Dickson will acquaint his students both with the way the animals are raised and the best way to prepare their various cuts of meat. More information can be found here.
This article from the Village Voice Archive was posted on December 16, 2010