SEATTLE — Lauren Garaventa is a butcher.  She was a vegetarian in high school and her concern for where food comes from and wanting to understand how animals are treated led her to want to study the art of butchery. 

Now, as one of the owners of The Ruby Brink, a Vashon Island restaurant, bar and butcher shop, she's sharing her passion for whole animal butchery and thoughtful sourcing of all the foods we eat.

On New Day Laura is preparing a coppa steak and talking about her animal rights activism that still helps define her as well as her skills as a butcher.

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