Murder and Meat Mondays

Over the past couple of years I have been on a journey of self discovery and learning about a how to make the food system more sustainable and just for everyone. One of the pieces that I have struggled with is to eat meat or not to. I have been a vegetarian for the better part of 14 years (as described in this post), and have always toted "if I can kill it, I can eat it" as my reasoning behind abstaining. Living in my little corner of heaven on Vancouver Island I am on an organic farm, next door to an organic farm, free range- grass-fed beef farm and an artisan cheese making dairy with SPCA certification. What a place to be for a local food lover.

The Neighbours have been raising 150 unsexed chicks which meant a bunch of unintentional roosters were produced. Working there I saw them butcher a couple a week to eat, they had to be disposed of because too many roosters is a very violent place for chickens. I understood that this was humane, the meat was organic, the animals free run and happily clucked about their days. So why shouldn't I eat this meat?

Because I was given the opportunity and was able to watch a few being processed I worked my way up to be the actual executioner. The knife was placed in my hands and I sawed off its head after a few minutes of squirming. It wasn't pretty, but I got through it. I helped pluck the feathers and the farm roasted and spiced it up. Later I was presented with a piece of chicken,  it could have been any old piece of meat but this time I was responsible for its life. It tasted, a little tough to be honest. I had never tried rooster before but kept seeing the head while I chewed him up. As a recovering vegetarian it was a very odd experience for me and I didn't 100% enjoy it. In the next few days I would work on the leg piece I was given but my body rejected those foreign enzymes I wasn't used to and I was a little sick. 

I tried again soon after, I went for back-bacon from the neighbours freshly butchered hogs, the ones I had personally delivered from the butchers. This time it tasted rather delicious but again my body unaccustomed to any meat was being over loaded and let's just say, that week was a bit icky. Having access to good, local food has definitely been a game changer for my diet and stomach.

Now, I am not about to hit a drive-through and order an unidentifiable cheeseburger any time soon, far from it. But instead, I am incorporating meat into my diet that is local and sustainable from trusted and known sources. I was recently given a meat bonus from work (I know right) that is ground beef from one of the older dairy cows. Other than being the coolest job ever it also means I am using an animal who's meat is not highly valued in the market and using it to its full extent.

I would rather support the industry of small, organic farmers, treating animals fairly and butchering good, sustainable meat sources than revolt an entire system that is other wise a natural part of the human diet. Being a vegetarian ignored so many parts of life that involve animals. Most shoes have leather pieces, cheese has rennet from cows, agriculture is responsible for eco-system destruction and deforestation. At the end of the day all the food we eat negatively impacts the lives of animals and the world around us and none of us from vegan to carnivore are innocent of this. So a balance must be struck. I have a problem with the industrial food system and not small farmers and it is important to remember that.

In the end, support what kind of food you hope everyone can eat one day. For me that is farm fresh and local that includes organic produce, meats & grains. And everything in moderation, Meat Mondays!

In good food,

Melanie