Photo by Paulette Phlipot

More and more people are getting directly involved in food. Growing it, cooking it, even blogging about it. Some are going still further: plunging — literally — into the meat of the matter.

In this installment of Edible Idaho, correspondent Guy Hand visits a class where every student wields a knife — and the desire to learn the fading art of butchery.

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Lava Lake Lamb’s website: http://www.lavalakelamb.com/

From the New York Times: Young Butchers Gain Rock Star Status

From the Oregonian: Conscious carnivores, ethical butchers are changing food culture

And here’s an article on former vegetarian and current Portland, Or. butcher Berlin Reed. He calls himself an ethical omnivorism and theorizes an environmentally friendly future for meat.

Video & photos for this story are provided by Idaho photographer Paulette Phlipot:

Click here for Paulette’s Video of Hailey Butchery Class or check out the photos below: