Cobleskill, NY, Jul 16, 2010 — Mostly gone are the days of the neighborhood butcher. They may never come back. They've been replaced by vast meat processing plants putting out shrink-wrapped cuts for supermarkets. But foodies and locavores are fueling a demand for meat raised, killed, and butchered closer to home. The problem in the North Country and much of the Northeast is there aren't enough slaughterhouses or meat cutters. David Sommerstein visited New York's only certification course for the next generation of butchers.