Turning the Hard Work of Farmers Into Food with Anna Borgman

Anna Borgman is a butcher, slaughterwoman, ardent reader, and curious student of life. In this episode we dive deep into one of the most unexplored aspects of our food system: the processor, the butcher, the slaughterhouse. The place where animals make their transition to food through the portal of death. We dive into what this means: what it means for the people working there, how our current culture misses this step in the food chain, and what it means to “turn the hard work of farmers into food.” Anna and I also talk about our own relationships with death and how anxieties around death led her to get closer to understanding something that can never be fully understood. We didn’t stop there, though, and in this episode we talk about how our bodies may just be vehicles for microbes, seeking out disconfirmation, leveraging curiosity, and so much more. We Also Talk About: Body Image and ButcheryHumans place on earth & so much more Find Anna:Instagram: @annaborgman, @foragefedWebsite: Forage Fed Resources from the Episode:The Basque History of the World by Mark KurlanskyRed Meat Republic by Joshua SpechtThe Meat Paradox by Rob PercivalNorth Bridger BisonCustom Knives: @jessevosler_vigilanteforgeCurrent Discounts for GW listeners:15% off Farm True ghee and body care products using code: KATEKAV1520% off Home of Wool using code BLACKSHEEP20 (until November 30th) and code KATEKAVANAUGH for 10% off after that.Join the Ground Work Collective:Instagram: @groundworkcollectiveFind a Farm: nearhome.groundworkcollective.comFind Kate: @kate_kavanaughMore: groundworkcollective.com