Fellows in the News

Demand for locally produced beef is surging as never before, but the butchers who for generations have prepared and sold meat to customers and markets are a dwindling profession.

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Lauren Gwin, a professor at Oregon State University who coordinates the Niche Meat Processor Assistance Network, said the demand for specialty meat is prompting some new businesses to open, but that getting started is costly and difficult.

"It's a complex business," said Gwin, whose group was formed to help overcome such issues. "You have to know a lot of things to run a business like this."

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