Part 1 of a 2-part series. Read part 2 here. ADDISON COUNTY — It’s the beginning of the slow season at Vermont’s slaughterhouses and meat processing facilities. The “kill season” starts in September — after a summer of grazing — and runs until January or February. It’s a schedule that goes back for generations in New England. Graze livestock through the summer, process animals in the fall, store and eat meat through the winter. This year, however, it’s been different. “We do 40 head a week in high season, a … (read more)
