Meat is a multibillion dollar industry. With the pandemic forcing closures of packing facilities and employees being too ill to work, the availability of cheap meat for consumers is threatened. Good Food is taking a deep dive into the meat system — in response to a friend asking if her family would have to become vegetarians because of anticipated meat shortages. Also, summers in France inspired the latest cookbook from food writer Melissa Clark. She shares how to make classic dishes at home.
Meat supply, slaughterhouses, French classics
From this Episode:
Animals and workers are packed shoulder-to-shoulder in meat processing plants
Four major companies control the meat market in the U.S. If one plant closes, it can knock out 5% of meat production.
22 min, 29 sec
Trump declares meat packing plants essential businesses, despite concerns from workers
Recent estimates put national beef and pork production at a 65% decrease, journalist H. Claire Brown tells KCRW. Meanwhile, the CDC reports that 3% of the slaughterhouse...
9 min, 40 sec
Working with meat processing plants is like ‘dealing with the DMV every day of your life,’ says rancher Meredith Bell
At the Santa Monica Farmer’s Market, correspondent Gillian Ferguson checks in with Meredith Bell, owner of Autonomy Farms . Bell breeds pigs, cows, and chickens at her...
7 min, 49 sec
‘First we get lost, then we have lunch’: Melissa Clark on childhood summers in France
Every August, New York Times food writer Melissa Clark and her family left Brooklyn for a journey across the French countryside.
8 min, 25 sec