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This Butcher Wants You To Eat Less Meat

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Jul 25, 2020

Cara Nicoletti comes from a long line of butchers. Her grandfather was a butcher, like his father, and his father before that. Despite her grandfather’s wishes, Cara also became a butcher. She worked at The Meat Hook, a butcher shop in Brooklyn that specializes in humanely-raised, local animals. But she started to notice the same people were coming in every day to buy meat, which was just unsustainable — from an environmental perspective, and given how much work it takes to raise one animal humanely and locally. One way to solve the sustainability problem: sausage. Sausage allows butchers to use every part of the animal, therefore stretching the meat further. 

Plus, sausage contains non-meat fillers. “Fillers are a dirty word in the meat industry.... How do you turn that on [its] head so that it's not a negative thing?” says Cara. Adding some sort of filler would not only make this precious meat go further, it would also make the sausage more affordable. And one guaranteed good filler: vegetables. Cara started adding beets, broccoli, and potatoes to her sausages. But the process isn’t as easy as you think. And to get her sausage empire off the ground, she had to convince an old boys’ club of sausage co-packers to change their ways. Now, Seemore Meats & Veggies, named after Cara’s grandfather Seymour, are in grocery stores across the country.

Interstitial music in this episode by Black Label Music:

"Stacks" by Afrokeys

"Gravel And Dirt" by Kenneth J. Brahmstedt

"Shake and Bake" by Hayley Briasco

"Get in the Back" by Kenneth J. Brahmstedt

"Cracker Jack" by Kenneth J. Brahmstedt

"New Old" by JT Bates

Photo courtesy of Seemore Meats and Veggies.

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