Homesteading Hippie 
Member since Oct 23, 2015


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Recent Comments

Re: “A jaw-dropping lesson in butchery at Blood on the River

The guilt is natural, and it is a good and necessary thing. We should feel guilty about eating meat. That was Toby's message at the boucherie. We should have guilt about the lives that are sacrificed to feed us. We should respect the loss. I would say your average American consumer has 0 guilt when they pick up a $1 hamburger at the drive thru. That is what Toby and Adam are trying to change.

A 12 week old rabbit is reaching sexual maturity. A 6 month old chicken is an adult bird that is laying and fully mature. They are not "babies" Animals mature at different rates than adults. They are not "child" animals because they are not children, they may be young birds/rabbits/hogs etc but they are NOT children. I do not live in a world where a boy is a dog is a frog. That's silly.

I was unaware there was a video of the rabbits being butchered, and I am sure it is shocking to see. Again shocking is good. Shocking brings people back to reality. Maybe the boucherie turned some people off meat, maybe permanently, maybe temporarily as the memories of the animals being killed fades, but at least it got people talking. At least it opened a dialog, be it one that is fairly one sided.

I don't feel like I am being defensive, I feel like I am stating my feelings and my thoughts on this event and why I feel like it was a positive experience. My experience is my own and it can not be right or wrong, it just is. I am telling my side of the story in a sea of accusations about my character and the character of those that took part in the event.

I will continue to live my life in a way that I feel is good and just. Adam and Toby will continue to educate the country on how their food makes it to their plate and I am sure they will continue to change people's lives in a positive way. You will continue to berate those that make different choices than you do on how to nourish their bodies in a way that makes having an open dialog about food and animal husbandry impossible.

I wish you nothing but the best. I am sure you wish nothing but the worst for me and all the other "barbarians" that choose to be omnivore. I'm okay with that. Now I have eggs to gather, a new litter of bunnies to check on and I need to trim my goat's hooves.

1 of 1 people like this.
Posted by Homesteading Hippie on October 29, 2015 at 3:19 PM

Re: “A jaw-dropping lesson in butchery at Blood on the River

Re raising pigs and NOT killing them. I have both. I have pets and I raise animals to feed my family. I actually have 2 pet pigs and a pet cow. We also raise hogs for food. I have a pet rabbit that I bottle fed from 3 days old. I also raise rabbits for food.

Just because we raise animals to fill our freezer doesn't mean that we don't love them and want them to have a good life. I will never convince you of it, but we do infact love these animals. We raise them up, most from birth/hatch and nurture them and care for them and when the time comes for them to feed us we appreciate that sacrifice that is given to feed us.

I am never going to convince you that our way of living is the right way, just as you are never going to convince me that your way of living is the right way. Each of us have strong convictions that we based these choices on.

Full disclosure - the rabbits butchered at the boucherie were mine. I cared for them. I raise my rabbits in a colony so they can have the social interactions that rabbits crave. After weening I raise them on pasture because I feel like it makes a happier rabbit with a better life. It also makes for a better end product.

I can assure you there were no hipsters present, well maybe one guy that was amazingly well groomed, he was suspect.

It was a gathering of chefs and farmers and locals who were genuinely curious about where there food comes from and getting closer to that. Even though we come from 2 different sides of the argument, I think we can both agree that people need to know where there food comes from. They need to learn that food doesn't start at the grocery store styrofoam clad and plastic wrapped to perfection. That is what this weekend was ultimately about. And I believe that is much needed in our current society.

As far as the killing part. NO ONE likes the killing part. We don't get up on slaughter days and say YAY we're killing animals we've been taking care of for the last 12 weeks/6 months/year today. It's not fun. It's hard. It's supposed to be hard. If that part of it ever got easy and it didn't effect me I would be concerned. There are days I cry through it but I do it because I believe its a better alternative to eating animals that lead terrible lives from day one. Our animals have 1 bad day. I can sleep at night knowing that.

Posted by Homesteading Hippie on October 29, 2015 at 9:55 AM

Re: “A jaw-dropping lesson in butchery at Blood on the River

I've seen Cowspiracy. There is a better way. Read anything by Joel Salatin or visit www.polyfacefarms.com A monoculture is never a good idea and takes far more energy and resources than rotating crops and livestock across the same land.

2 of 2 people like this.
Posted by Homesteading Hippie on October 29, 2015 at 12:00 AM

Re: “A jaw-dropping lesson in butchery at Blood on the River

Now I would love to have an intelligent conversation with each of the naysayers about good animal husbandry practice and how the numbers stated above are highly skewed because they are based on factory farm practices. I dont think there is a farmer out there that believes that is the correct or humane way to raise animals and I would love to speak to each of you about a better way of doing so.

I would love to speak to you all about how beautiful of an experience the boucherie was and how it brought chefs, farmers and members of the community together. How there was so much respect and reverence for the animals that gave their lives to feed us that day. How Toby spoke about the history of the boucherie and how much this process means to him because of its connections to his past and his family. How both Toby and Adam stressed how we all should eat less meat, better meat and we should understand the connection between what we eat and the animals that were sacrificed to feed us.

This weekend was profoundly impactful to those that were there. The experience was one that I will not soon forget. The sacrificing of the hog was a heavy moment and I agree with the author that it was hard, it's supposed to be hard. I only wish she could have stayed to see how it brought everyone together. How Pearl and the rest of the animals were celebrated.

I would love to tell you all more about my personal experiences and how the boucherie changed the way I see food, but if the end result is you all point your fingers and say, "Meat is Murder" then I am wasting my time. You cant have a conversation with someone that is unwilling to have an open dialogue. So I will leave it at this.

6 of 8 people like this.
Posted by Homesteading Hippie on October 28, 2015 at 4:53 PM

Re: “A jaw-dropping lesson in butchery at Blood on the River

Well first I feel like I need to defend my use of "hippie" in my screen name before addressing the rest of these comments. Do you know the history of hippie communes in this country? Most were set up be self sufficent. They raised their own chickens, planted gardens and milked cows and raised pigs for their food. What we would call homesteading now, just community based homesteading. So just because I feel a kindred connection to hippies doesnt mean I have to be a political activist or a vegan or hula hooping in fuzzy legwarmers at a festival. There are many varieties of hippies in this world.

6 of 6 people like this.
Posted by Homesteading Hippie on October 28, 2015 at 4:41 PM

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