The butcher, the baker, the candlestick maker. Professions once so famous that they made it into nursery rhymes, but how does modern commerce accommodate traditional business? Butchers and meat shops are still present in town, but how has the independent butcher shop changed with meat preparation moved into grocery stores and other superstores?
We talk with butchers from The Local Pig, Alex Pope and Miles Maassen about their philosophy and selling meat, and chef Michael Foust from The Farmhouse will talk about how his restaurant serves as a farm to table restaurant in Kansas City.
