I am struck by how great this is: In-City slaughterhouses in NYC. Now how's that for farm-to-table? One looks dinner right in the eye - before dinner. Obviously common practice in other countries, but why not as much in the US? What are the urban ramifications of this use of space? Could we improve upon it, in order for it to become more common with red blooded Americana? Could 21st Century butcher shops include live pens where diners can literally pick their dinner for the night?
Could it be combined with new vertical urban gardens, furthering the Pig City of MVRDV?
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