What happens to the feathers of chickens killed to make nuggets? To the wool of lambs slaughtered for Sunday roasts? Or the hide of cows used for meat?
Hang on, we can answer that last one. At least, we can if you live in New York. Husband and wife team Andrew Tarlow and Kate Huling are a restaurateur and leather goods specialist respectively. They both require one common ingredient – cattle – so they use the same cows.
Huling has just opened a pop-up store selling her range of Marlow Goods in the Wythe Hotel in Williamsburg, the same hotel which houses Reynard, her husband’s restaurant. So you can pop in to buy a leather handbag then eat a grass-fed burger made from the same cow.
All the produce comes from a slaughterhouse within three hours of New York City, creating a hyper-local, fully transparent framework for both businesses.
Talk about a marriage made in heaven. Could this kind of mutually beneficial partnership form the basis of a new dating site?