Farm & Food File
A syndicated column by Alan Guebert
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This Bloody Business
Posted on July 6, 2020
If you’ve ever butchered anything from a rabbit to a hog—and butchered is the right word, not the bleached “harvested”—you know there will be blood. Butchering, after all, is a bloody business.
While 95 percent of Americans are carnivores, it’s a safe bet that nearly 99.9 percent of them haven’t thought much about where […]