Perhaps more than any time in the past, Americans are aggressively asking where their food comes from and whether it's been produced justly. Read here about how Wyebrook Farm goes beyond the moving target that is "sustainable" farming.
Chef Janet conducts a carcass-cutting class to give students an appreciation for the whole beast and to learn knife skills.
http://articles.philly.com/2013-04-05/food/38281308_1_pig-butcher-bone
At Wyebrook Farm, Chef Janet was Chef and resident Butcher. Watch this short film about eco-centric Wyebrook Farm and Chef Janet's experiences there. The Wyebrook segment begins at 10 minutes 30 seconds.
www.video.whyy.org/video/2276447307
Read more about Wyebrook Farm here and more about Chef Janet's butchering experience there, here.