Nose to Tail: Breaking down a pig with Ed Kenney @edstown and Dave Caldiera @dcal29 – learning philosophy of buy and create local is priceless and tastes great too

something that really hit home was the story Ed Kenney told about how pork belly is super popular, all fine dining restaurants are serving it right now. So when a chef asks a local farmer how much for a belly that doesn’t work, what does the farmer do with the rest of the meats? I never considered that. Chefs like Ed and Dave use every bit of this pig that they get from the farmer. They butcher it themselves. They procure it locally because it taste better. but it also is better profit margin, and better for the community, taste, culture, and economy.