GOOD

As a butcher and chef at New York City's Back Forty restaurant, Shanna Pacifico prides herself on using whole animals, not just the conventional cuts. The practice (which we've praised before) affords her a deep connection to the food she serves. If you're going to eat (or serve) meat, this seems like a great way to do it. Have a look at her at work.[vimeo][/vimeo]Video by SkeeterNYC, via Kottke.

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