Louisville's Butchertown Book Release!

The eagerly awaited pictoral history of Butchertown is being released February 8th to stores near you. Local author Edna Kubala gathered photos from several sources to bring this neighborhood to life, with many never before seen pictures of the neighborhood.  Join us in celebrating Butchertown! 

Book Signings:
Saturday, February 13, 2010 , Noon - 4 pm   Edison Birthday Party with light bulb cake!
Thomas Edison House Museum, 729-31 E. Washington St. (Museum admission applies: $5 adult, $3 for  18 and under) 

Tuesday, February 16, 2010 , 6 - 8 pm
The Eye Care Institute, 1536 Story Avenue

Saturday, February 20, 2010 , 2 - 4 pm
Barnes and Nobles, 801 S. Hurstbourne Pkwy.

Saturday, February 27, 2010, 3 p.m.
Miss Cs' Kitchen and Pantry, 1319 Story Ave

Friday, March 05, 2010 , 12 - 1:30 pm
Borders, 400 S. 4th Street

March 05, 2010, 6-8pm
Urban Design Studio, 507 South 3rd Street

April 30, 2010, "Derby" Frankfort Avenue Trolley Hop

Kaviar Forge Gallery,  1718 Frankfort Avenue

More Information and signings at: http://historicbutchertown.com/
and Louisville’s Butchertown facebook fan site
Check out Consuming Louisville for a shout out to local attractions!

Pre-order a book from the author at butchertown.contest@gmail.com and enter to win a $25 Louisville Originals gift card. 

Better Meat Needs Better Butchers

Below is an excerpt from GOOD Magazine, highlighting how once booming small scale family businesses have turned into a full blown INDUSTRY. Take a couple minutes and have a look back at how things once operated in Butchertown.

LINK TO GOOD MAGAZINE

"Forty years ago, smaller, family-owned slaughterhouses existed throughout the United States. The number of these “very small plants” has declined over the last 10 years, according to the Food Safety and Inspection Service, and the industry consolidated into a very, very efficient system. In her book Raising Steaks, Betty Fussell writes that all but a very small percentage of the 30 millions cows harvested annually in United States are turned into meat by one of three major packers. And industry beef producers don’t make money on rib eye steaks. They make money on the parts no one wants—value-added offals like pink slime."
- GOOD Magazine, 2010


(photo from Flickr)