Comments on: Witness to the slaughter

By: Greg

Greg — Sun, 05 Apr 2009 15:25:02 +0000

I found this post while Googling “Sonoma Slow Food.” Great article, lovely photos and wonderful side note on the voluntary responsibility of carnivorism.

By: Peter

Peter — Sun, 25 Jan 2009 16:44:53 +0000

Everyone should witness the reality of where their food comes from. We are a freedom of information society always searching for truth. I watched my mom slit the throats of many chickens and ducks for dinner when I was young. If you’re too much of a coward to understand the slaughter than you shouldn’t eat meat.

By: MeatEater

MeatEater — Fri, 16 Jan 2009 00:39:12 +0000

Yay! Thanks. Interesting article. And such attractive and tastefully done photos, I didnt find it disturbing at all, just facinatingley informative.

By: B

Thu, 15 Jan 2009 08:32:12 +0000

Thank you Bite Club! This is a fascinating and unique article. It just so happens that I have had the opportunity to sample Black Pig salumi and other goods, and let me tell you, it is amazing. Anyone who has the chance to eat Chef Stewart’s porcine creations is a lucky person. He and his wife are amazing chefs.
In addition, thank you, eat_gator, for summing up one of the main ideas behind compassionate carnivorism. If you can’t handle how meat and animal products get to your table, you don’t deserve to consume them.

By: Wojamo

Wojamo — Wed, 14 Jan 2009 13:06:15 +0000

Fascinating article. Thank you for posting it. I’ve seen a lot of things like this- including what is on the PETA website and nothing so far has deterred me from wanting to eat meat. I suppose that’s the sign of a true carnivore!

By: eat_gator

eat_gator — Tue, 13 Jan 2009 14:51:09 +0000

If we as Americans knew more and saw more of blogs like this, we would eat more respectfully and less wastefully. Jamie Shannon spoke about this and is a good google search. If you saw what a chicken slaughter factory or a pig factory looked like, you would never again eat meat sold to you on a little yellow tray wrapped in plastic. The reason it’s on sale and so cheap is because it was slaughtered in a way that is inhumane, unhealthy, and wasteful.
We need to understand and respect people that still do these time-honored professions, and understand what it is that we eat everyday. And change what is wrong for the environment and humanity, such as factory slaughtering.
I would like to say, That I have been a chef for 30 years, I have shot,dressed, cooked my meals before. Raised and slaughter my meals. and support local farmers.

By: eat_gator

eat_gator — Tue, 13 Jan 2009 14:31:06 +0000

all meat sold in a restaurant, need to be graded and slaughtered in a certified slaughter room under U.S. guidelines. The only way legally around this is, you slaughter your pig, deer ect. bring it to restaurant for them to cook for you and your friends.

By: Anonymous

Anonymous — Tue, 13 Jan 2009 12:59:27 +0000

Let’s not see this type of graphic again… Shall we??? I am by no means a PETA member, but I am probably one who will admit while eating meat, I sure as heck don’t want to see the graphics of where it came from. Yes, I live in a world of denial, and it is our nation’s right to publish such articles. I love your articles and look forward to reading them every time, and thank you for the warning prior to entering this page. But please… can we do with out the graphics and let us paint what ever picture we want???

By: anonymous

anonymous — Tue, 13 Jan 2009 11:23:05 +0000

Question: What is the legality regarding selling meat (in a restaurant)that has not been gov. inspected.
One of the problems of using localy raised meat these last 30 years has been finding an inspected processor. They come and go, mostly go.

By: eat_gator

eat_gator — Tue, 13 Jan 2009 06:51:07 +0000

we still do this in Louisiana, in the winter with big pigs its called a Boucherie and in the spring we have a pig roast called a cochon de lait .
this blog is a great story, lets see more stuff like this . . .
if you want to now more about the Boucherie, hit me up at terrellbrunet.com