A two-part series ends today in The N&O. The reporter, Andrea Weigl, followed a pig from birth to death in an effort to tell the story about how meat, pork in this case, gets on the table.

I learned some fun facts. A pig can run a seven-minute mile. And some more disturbing ones. Today's story includes a graphic blow-by-blow account of how the pig was killed (so beware if you're squeamish).

I try to buy as much organic, or at least local, produce as I can - mostly at the state Farmers Market in Raleigh. But meat is different. Meat from animals raised in more humane conditions, on pastures instead of concrete, is much more expensive than what you find at the grocery store, where prices are getting higher too.

And it's hard to find. There are only a few vendors at the Farmers Market. I did buy the sausage from the all-beef sausage place there. It was really good - for what it's worth.

Andrea told me one local farmer told her that the majority of her customers are either "reformed vegetarians" or young moms.   

Do you worry about the meat you feed your family? Have you had success buying meat raised locally? Or are you priced out?