Going local: The case for bringing America’s meat supply closer to home

Will Harris is at odds with the way most producers get meat to the American public. The Georgia farmer shuns the large production plants that dominate the protein supply chain in the country, raising his “athletes” — hens, pigs and cattle and seven other species — on 3,200 acres near the Alabama border. He raises them holistically, before slaughtering them for meat and selling it to local restaurants, local grocers and home delivery nationwide.