'We go to the store, we pick up a chicken and it's nice and clean. But when the reality hits us of the process that goes into it, it's very different.' You've heard about farm-to-table. But what about table-to-farm?
, a sort of next-level farm-to-table experience where guests can help harvest and cook — and sometimes kill and butcher — their food. “Our focus at Open Hearth is connecting people to the land,” Lopez said.
WBUR spoke to Yao and Lopez about food, climate change and sustainable eating in New England for its newsletterA lot of people don’t make the connection between food and climate change, and I think that’s partly because we’re all so disconnected from the sources of our food. Do you get that sense as well?The food system is so segmented.
One of the things you’ve done at Open Hearth events is butcher chickens, and guests can watch or participate in the process. How do guests usually react to that?It's shocking to take a life. It's shocking to see a whole animal [go from] moving and full of feathers to having been slaughtered, feeling — this is going to sound a little bit intense — feeling the life leave. And then breaking it down and consuming it for our own nourishment and really appreciating it.
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