When I was kid in Wisconsin every self-respecting city had it's own brewery, and a "soda pop" bottler, and an actual butcher. At the largest scale, slaughtery achieved regional prominence - Green Bay Packers got their name from meat packing for example - and farm markets were how you got truly fresh produce. So began the Baby Boom. The succeeding half-century, eliminating local supply chains through industrial consolidation, saw the death of most local food and beverage producers. Meat included. Now, thankfully, there are signs of creative rejuvenation on the meat end. Case in point: the mobile slaughter house.From the Washington Post story, As demand grows for locally raised meat, farmers turn to mobile slaughterhouses
The slaughtermobile -- a stainless steel industrial facility on wheels -- is catching on across the country, filling a desperate need in a burgeoning movement to bring people closer to their food. It is also perhaps one of the most visible symbols of a subtle transformation at the U.S. Department of Agriculture, long criticized for promoting big agribusiness.As the story points out, since closure of so many local slaughter houses over the last 30 years, opening a new one is near impossible. Too many MegaMansion dwellers with sensitive olfactory lobes all over the land to allow for a return to the old ways. So instead, the slaughterhouse comes to the sheep...leaves.
The thing I really dislike about this innovation is the work environment. Focused on death and lacking contact with the end consumer, the circle of life is still missing from it. I can not imagine working in one of these trailers and keeping sane.
But it's a start. Actually, for me, it feels like starting over. A repetition of old ways with a petroleum powered underpinning. (The mobile part.)