Newspaper article from our research archive:

Eating locally is best practice for health, taste, environment.

Oct. 10--Several months ago, my father, husband and brother-in-law were seated around my parents' dining room table when the after-dinner conversation turned to my father's days of butchering.

My dad has never worked as a butcher. They were talking about Dad's younger days when his family often would get animals fresh from the farm.

I'm not sure how the conversation came up, but at the point I walked in, my dad was knee-deep in the intricacies of what animals he used to kill on the table in the basement.

Chief among them, of course, were the lambs his family would get from local farmers. A spring lamb at Easter, or maybe a yearling (tastier, according to my dad.)

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