Indiana ironworker-turned-butcher Ricky Hanft had a lot of interesting things to say in my story about him and his Griffith, Indiana, shop The Wurst. He specializes in pastured animals from small farms that are free from GMOs, antibiotics, and whatever other nastiness goes into your cheap, supermarket CAFO meat.
By necessity, pastured, naturally raised meat is expensive—it should be. We shouldn’t be eating as much meat as we do anyhow. But unlike commodity meat pricing, at least it’s price-stable, one benefit of a decentralized network of loops like Hanft’s.
