Mark Zuckerberg Eats Only Meat He Kills Himself, Mark Zuckerberg net worth 2012 $17.5 billion---Last month, Facebook CEO Mark Zuckerberg told the 847 friends on his private Facebook page that he had "just killed a pig and a goat" -- to eat. Horrifying? Why? asks Dan Barber, chef and co-owner of the farm-to-table restaurant Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. That Zuckerberg, the 27-year-old Internet billionaire, has made killing any meat he eats this year's personal goal is "an incontestably moral act," Barber says.
He's slaughtered animals for meat himself. "I do think it's important for anyone who wants to be conscious of their food and where it comes from," he says.
Barber is a proponent of locavorism, the practice of seeking out locally produced food. In 2006, he received the James Beard award for best chef: NYC.
In 2009 he was named James Beard's outstanding chef, and Time Magazine featured him in its "Time 100." He talked with CNN.com's Pat Wiedenkeller about Zuckerberg's personal-best quest, why locavorism isn't just for the elite, and how much better meat tastes when you've killed it yourself. CNN:
Mark Zuckerberg wants to eat only meat he's killed himself. Good for him, but how is that supposed to work for the 99.8 percent of us who aren't Internet billionaires? How is sustainable locavorism supposed to work on a large scale? Dan Barber: Eccentric? Sure. But it's certainly not elitist. You don't have to be an Internet billionaire to kill what you eat (as many of the world's peasant cuisines illustrate).
The problem isn't the expense; it's the inconvenience. I'm not suggesting that the future of locavorism will look like a world of hunter gatherers -- and it won't be all farmers' markets either.
For this movement to work, we have to establish a system of well-coordinated regional "foodsheds" (networks that encompass farms, markets and consumers), each suited to what it can best grow.
That means more farmers, but also more local distribution and processing centers, reviving the regional infrastructure that's disappeared over the last 50 years. Call it regionavore -- the next step in the locavore movement.
