Hello Locavores! We cornered Craig Taber, the founder of Locavore Delivery, and asked him some of your meaty questions. Some of the questions include information about under-appreciated meat cuts, who curates the chef curated boxes, how things get processed, why organic doesn’t really matter when it comes to our meat, and why we source grass fed bison and pastured, air chilled chicken from out of Colorado farms. We’ll have this all written out for you too, but until then, see what Craig has to say.