147 S Market Street
Backstory and Context
Today, local butcher shops are making a comeback. In the early 1900s, butcher shops were common in the U.S. because such establishments were the only place consumers could get their meat. Throughout the 20th century, however, pre-packaged meat became more readily available and inexpensive to purchase at supermarkets and, in response, butcher shops steadily declined. Currently, over ninety percent of consumers buy their meat from a supermarket or large retailer, but this trend has seen a bit of pushback in recent years. With the rise of the local food movement, consumers now desire to know where their meat comes from and demand healthier and higher quality products. Some even go as far as wanting to know who the farmer is and how the animal was raised. The pre-packaged meat found in supermarket refrigerators is rarely, if ever, grass-fed and locally-raised, which is to say it does not often meet the high standards of the local food consumer. Filling these gaps, butcher shops are an integral part of the local food movement. Even so, most butcher shops are run by people at or near retirement age and young new additions to the industry are rare. All of this makes Adam, a man who got into meat butchery as a teenager, his brand new business, and his dedication to local sourcing, all the more unique.
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