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As COVID-19 Closes Major Processors, Vermont Slaughterhouses Carve Up Local Meat

A butcher wearing an apron and red gloves lowers a large cut of raw beef resting on a big knife.
Pasha Gulian
/
Unsplash
The closure of major meat processing plants is putting a strain on the national meat supply. We're talking about Vermont-raised meat and the slaughterhouses processing that meat.

Large slaughterhouses across the country are being closed due to coronavirus outbreaks and illness, strainingthe U.S. meat supply. A presidential executive order has even kept some plants open amid the outbreak. But surging demand for locally-grown meat in Vermont is butting up against a regional processing system that's already maxed out. We talk about local meat supply, demand and changing values.

Our guests are:

Broadcast live on Wednesday, May 6, 2020 at 1 p.m.; rebroadcast at 7 p.m.

Jane Lindholm is the host, executive producer and creator of But Why: A Podcast For Curious Kids. In addition to her work on our international kids show, she produces special projects for Vermont Public. Until March 2021, she was host and editor of the award-winning Vermont Public program Vermont Edition.
Matt Smith worked for Vermont Public from 2017 to 2023 as managing editor and senior producer of Vermont Edition.
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