Last Tuesday, The New York Times published a very interesting article about former vegetarians and vegans who became butchers. The people profiled did so, according to The Times, because they wanted to revolutionize the U.S.’s current food system to embrace what they consider ethical practices. Regardless of their reasons, their efforts should be applauded and choice respected. Hopefully, they will stay well and safe. Unfortunately, three years ago owners of a vegan cafe in Los Angeles decided they were going to serve meat harvested from their northern California farm only to receive death threats shortly thereafter.
“The Vegetarians Who Turned Into Butchers”, by Melissa Clark, August 6, 2019, The New York Times
“At Western Daughters Butcher Shoppe in Denver, Kate Kavanaugh trimmed the sinew from a deep-red hunk of beef the size of a bed pillow.
“Flatiron steak is the second-most tender muscle in a steer’s body,” she said…
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Utopia, you are standing in it! 
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