How did Dan Honig, a Jewish vegetarian from New Jersey, end up working at a pig slaughterhouse in Missouri? And how did he take what he learned there and solve one of the biggest problems in the meat industry with his company Happy Valley Meat?

This episode is sponsored by Wine Access. Wine Access has a podcast, Wine Access Unfiltered. Start listening to this great podcast now at wineaccess.com/podcast. Or subscribe wherever you listen to podcasts.

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