Louise Earl Butcher

Grand Rapids, MI — Food & Drink. ﻿ When we decided to open a butcher shop, we thought a lot about how butcher shops were run and operated before the “industrial food revolution” after World War II, and took lessons from those who came before us. It made sense that with more and more people focusing on what they are eating, that we could go back to a simpler time when livestock was raised simply, locally, and sold purely. And so...