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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?
On a recent segment of KCUR-FM’s Central Standard, butchers Alex Pope and Miles Maassen from The Local Pig, talk about their philosophy. Chef Michael Foust from The Farmhouse talks about how his restaurant serves as a farm to table restaurant in Kansas City.