On a recent pre-Christmas morning at Kinship Butcher & Sundry in Virginia Highlands , Chef Myles Moody and his team stood behind a glass refrigerator case resplendent with red meats, sausages and delicately wrapped cheeses. As they prepared parcels for customers who had ordered online, a cook stood over a stainless steel stove, sizzling hamburgers and egg sandwiches for patrons who sipped flat whites and cortados at the shop’s coffee counter.
Moody said the store is attracting Atlantans who are health conscious but also skeptical of “Big Agriculture” and its use of growth hormones and antibiotics in animals raised for meat.
“Since we’ve opened Kinship, I find that people want that direct connection to their food,” Moody said. “Not just that it came from a local farm, but from which farm.”…