You are quite right and complete detachment is not possible. All I can say is that the little zone I go into is probably terribly similar to your own hunting zone: the creature is in my sights, though the death isn’t as easy as the simple pulling of a trigger. It’s hand’s on. That’s what is hard: I am very much there, “taking” the life. There is no stopping once the throat is slit or the trigger is pulled. All we both can hope for is a clean cut, a clean shot, otherwise, suffering likewise occurs.

Our life has become less and less hand’s on now that “convenience” has taken hold. I suppose you can substitute “convenience” for “not getting one’s hands dirty,” but I believe what both Pollan and even Kingsolver are saying is that SOMEONE is getting their hands dirty for you. You are merely subcontracting that process to someone much less well paid than you, someone who is willing to dirty their hands, someone who might not even have a choice. Not everyone can grow their own, can raise and kill their own meat; I would have a hell of a time doing in a 1200 lb. steer here, for example. But I am willing to subcontract some things, just not the majority of the things we eat. It’s a moral issue, very fraught: if you don’t care about animals then do you care about the people who process your meat? What about the pesticides dumped on the land to grow the crops to feed those animals? If I am to moralize, I just want to shorten the chain considerably, and be responsible for muddying my own hands or–at the very least–supporting those farmers who raise meat responsibly and have it processed responsibly.

I am not sure if that answers your question. It is tough killing the individuals, but then again I almost never kill individuals, I kill many at a time: when they’re without feathers, feet and heads, I find I’m not tripped up by my sentiments. But I do love them.

Okay, I had to research this. Here’s one article and of course the Michigan DNR says “shoot first, ask questions later.” Supposedly having them “makes the emerald ash borer look like a bad hair day.”

CC, oh yeah.

Emily, that sounds wonderful. That’s one of the things I do with oxtail once I get them (kind of rarely) but indeed, browning ‘em up in the oven is a good way to handle it.

Thanks, Dennis, that one’s on my radar too. She’s originally from the area, oddly enough. She’s equally persuasive.

Nada, oh but she did! Never come between a homeschooling mother and an opportunity to teach the young’uns. And beans, pork, yum.

Hi Colin. I would imagine it would be a good way to eat, if you get there in time. Understandably, badly-damaged flesh is nobody’s idea of a good meal, but yeah, that serves a couple of purposes. In the Midwest there are so many deer that it’s possible to eat quite well that way. I know a guy who hit 3 deer, last year, three different occasions. Now that’s a full freezer!

Well hello Gardenbound. My dad was a bird hunter: he preferred grouse, pheasant and woodcock, and sometimes I would come home from school in late fall and see those pretty birds hanging in the garage. I agree it’s a good way to get to know where your food comes from! And I am glad you’re teaching your kids, too.

Sylvie, ick, no! I’d prefer water then, with mirepoix! But yes an adventure awaits. I think I will save other things for stock, and glace. Tis the season to have something on the stove all day…

Kimberly, yeah, it does make it easier if you have a bunch of chickens that are the same if you’re going to eat them. Actually, when they’re without their feathers, heads and feet they’re fairly anonymous, but indeed, I can’t eat my egg girls. In point of fact there are 3 “extra” girls in there: two meat and one egg, and they all seem to have gotten a pass by me this year. But yes, making your own dog food can be fun, and I am glad to hear you got your halves: that’s a lot of fun cooking in the future for you.

Stef, you might need to (find a hunter): maybe another future adventure for you. I’m sure you could, in that community. Finding a wild pig might be really amazing. But yes, poor chickies: I get emotional about my veggies too but it’s not the same.

I’d love to find a hunter who would share for tags.

Of course, “pigs don’t make great stock” is all relative. Seen or (gasp!) tasted the content of a can of “boughten” stock lately?

And I agree with CC I hope you took that bone…smoked bones for beans …yum!

You give me different ways to think about my food El. I like that in you. Thanks.