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It’s time to meat your maker…

At first I found it unsettling that I was sitting down to write an article that would promote BRO readers to attend an event in support of a slaughterhouse. After all, I don’t eat meat due to my love of animals and disdain for the corporate food industry. Then, I began to rethink my position so that people who do eat meat, are armed with the awareness that there are responsible local meat operations out there that do everything they can to ensure that the animals that they raise are humanely treated until the time does come for… see, I can’t even say it.

If responsible meat eaters, or carnivores, care about what it is that they are putting into their bodies, and the animals that are raised for consumption are not unduly mishandled, then by all means there should be access to sources of high quality local beef, pork, lamb, and chicken. Without the organic and free range farming, people are forced to eat animals that are raised in deplorable conditions, and most likely raised on GMO feed. At the same time, when the animals reach the stage of their life when they must be slaughtered (there, I said it), then it’s unfair to ship them far distances to do so. The end should come quickly and as painless as possible.

A few days ago Dave Cosentino of the Aroma Group reached out to me to see if I would share an event that aims to raise money to support Dispenza’s Meat Market & Slaughterhouse in Ransomville, NY. Dave told me that slaughterhouse owner Frank Dispenza is “committed to providing the most humane methods of animal slaughter”, and because his particular methods are so time consuming and expensive, along with some unexpected expenses that have arisen, the business is in need of a financial boost to stay competitive in the market. Without having a “humane” choice, local farmers will have no option but to ship animals further distances in order to prepare the animals for “this difficult process and stage of life”. Restaurants and markets that source their meats locally, often rely on Dispenza’s Meat Market & Slaughterhouse as the ‘middle man’ between the farmer and the table. It’s a part of the farm to table process that not many people like to think about (I’ve already thought way too much about it for one day), but it’s a necessary step of the process that is unavoidable.

If you eat meat, then you should know where it comes from, and the process that the animals must travel from the time they are raised to the time that they reach your table. As perplexing as this was for me to write, I am a supporter of the people who do their part to make sure that the animals destined to be eaten, are treated as humanely as possible along the way.

On Wednesday, November 20, from 6-9 pm, Aroma chefs will be preparing foods donated by local farms at Artisan Kitchen & Baths, located at 200 Amherst St in Buffalo. The proceeds from the event will go directly to helping to sustain Dispenza’s Meat Market & Slaughterhouse – a business that many local restaurants and markets have come to rely on.

Wednesday, November 20, 2013 | 6:00pm until 9:00pm | See Facebook

Tickets will be $50 at the door while other contributions or donations can be made by e-mailing Dave at: dave@vinoaroma.com or by calling him at 716-572-4001. There will be live music and a cash bar for all to enjoy.

 

Written by queenseyes

queenseyes

Newell Nussbaumer is 'queenseyes' - Eyes of the Queen City and Founder of Buffalo Rising. Co-founder Elmwood Avenue Festival of the Arts. Co-founder Powder Keg Festival that built the world's largest ice maze (Guinness Book of World Records). Instigator behind Emerald Beach at the Erie Basin Marina. Co-created Flurrious! winter festival. Co-creator of Rusty Chain Beer. Instigator behind Saturday Artisan Market (SAM) at Canalside. Founder of The Peddler retro and vintage market. Instigator behind Liberty Hound @ Canalside. Throws The Witches Ball at The Hotel @ The Lafayette, and the Madd Tiki Winter Luau. Other projects: Navigetter.

Contact Newell Nussbaumer | Newell@BuffaloRising.com

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