Welcome back to the Harvesting Her Way podcast! This week, host Dawn Kress and guest Calli Williams discuss the intricacies of running a meat retail business, the importance of grading beef, and the impact of local sourcing on community health. They share insights on navigating food processing regulations, building local connections, and the challenges of supplying restaurants. The conversation emphasizes the significance of feedback in farming practices and the rewarding nature of community engagement.
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Chapters
00:00 Behind the Scenes of Meat Retail
03:24 Navigating Regulations and Inspections
06:41 Grading and Quality Control
09:22 Consumer Demand and Product Offerings
12:26 Building Community Connections
15:26 The Importance of Local Sourcing
18:16 Future Plans and Growth Opportunities
25:11 New Chapter
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