Most Americans buy their pork and beef pre-wrapped in plastic, far removed from the processes that took their food from pasture to the slaughterhouse to the butcher block. But many foodies and cooks are choosing to obtain their food from smaller local farms and butchers. Our food and wine series continues, as Kojo talks with a leading local butcher and chef about artisanal hot-dogs, bacon and sausage.


  • Nathan Anda Executive Chef and Butcher, Red Apron

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