Several months ago, I was selected to participate in a meat processing project that took me from Great Falls, Montana to Tbilisi, the capital of Georgia. I went under the auspices of the Citizens Network for Foreign Affairs (CNFA) – an organization supported by USAID – to offer advice on the methods and benefits of meat processing technology, as well as basic food safety skills. Early on in my visit, I came to understand the rich history and culture of this nation, which leant a heavy influence over their methods and approaches toward meat processing – the ax and chopping-block method of cutting meat stuck out as a preferred taste for Georgians. This is not a criticism, rather a tip-of-the-hat to their cultural awareness.