41–45 of 45 posts
Weird, the second article of this kind I encounter within a day (the other was in German, though). Meat industry submarine? Because I think it's just meat eater apologism. The issues with eating meat don't change if you do the killing yourself or in an artsy way.
The idea of a humane killing is nonsensical to me, really. Imagine a thought experiment in which you could either die painlessly, or live but be required to endure days or weeks of incredibly painful torture (for the purposes of the experiment let's say that it doesn't leave lasting physical/emotional damage). I'd pick the torture. I assume most other people would too. I think that should illustrate fairly well that…
Squirrel is difficult to skin. I'm impressed that she did it with hands and knife alone. Typically we would nail the front feet to a solid post or similarly immobile piece of wood, in order to use both hands on the hide.
"Squirrel is difficult to skin." You're doing it wrong (I was lucky enough to have someone show me this when I was young [a long, long time ago]). https://www.youtube.com/watch?v=4c8OyexZ10E I haven't hunted in years. When I was young a friend's mom would fix our squirrels with home-made biscuits and gravy .. good times.
I learn so much on HN! I'll have to try this next time. Hopefully that wasn't some special breed of loose-skinned squirrel.
Raising your own meat is absolutely wonderful, if you have the space. Animals are good for maintaining your property (sheep, goats), for getting the pests out of your garden (ducks, chickens), and so forth-- The more complete your food web is at home, the less effort you'll have to spend maintaining it. The meat tastes really really good, and is much cheaper than buying it at the store-- For example, my ducks cost le…
Are you plucking or skinning or breasting?
Earlier quoted context omitted.
I think one of us is misunderstanding what he said. The way I read it, he was not saying "butchering made a connection between me and the animal I was butchering," but rather that "butchering helped me make a connection between the steak and the animal it came from." That is to say, I understand him as saying that he now recognizes that a given cut of meat comes from a given place on an animal, rather than being just…
Oh I understood. I just think he's got a long way to go if the connection merely shows him what muscle group his food came from.
This isn't about having a connection with a particular animal, it's having a connection with the process.