“Now that you’ve cleaned a chicken’s bum, I think it’s time to write your first blog post,” he says.
“Makes sense,” I say.
The Vegetarian Butcher
In the span of two days, I assisted in skinning a sheep; watched its butchering; plucked, gutted, and prepped a chicken. Farm life, am I right? That’s a lot of flesh and blood for a vegetarian celebrating five meat-free years and a year of being vegan-ish.
I’d wanted to be a vegetarian since a very young age, in hopes of being more like 8-year-old environmental activist Lisa Simpson from The Simpsons. I didn’t take the plunge though, until I was 17 and decided I was done supporting factory farms. I did so somewhat begrudgingly because I had (have) a soft spot for meatloaf and chicken tenders and still claim that I’d cave for either, so long as it was smothered in ketchup. I’ve stayed strong, though, and even moved towards a vegan lifestyle last December, excited about the added challenge to cook without the use of animal products. My college running coach wasn’t so thrilled—through university, I was averaging 100km, three weightlifting sessions, and assorted cross training every week—but I felt incredible! I was eating cleanly, feeling fueled, and morally sound.
Here, as is typical of a farm, the animals are workers. Where Kaitiaki differs, however, is in the tasks expected of the animals. In permaculture, the long-term health of the land must be considered in every decision made. By housing the majority of our poultry in tractors that are shifted daily to new grass, the ducks and chickens are providing a service without degrading the land. In a stationary poultry run, the birds are compacting the soil, stripping away grass, digging ruts, and accumulating poo that’s fertilizing nothing. Eventually there’s no fresh grass or insects for the birds to eat and the land underneath is unsuitable for future cultivation.
There is the added task of moving the tractors each morning, but this tiny pec/delt/shoulder workout is hardly a nuisance when considering the range of good done by our feathered farmhands. While chickens and ducks are for meat and eggs on any other farm, those are merely added bonuses here—rather than demanding eggs from the birds, we graciously accept them as gifts.
So when misfortunes fall upon our animals (i.e. broken limbs or little dogs), it’s time to put my tofu-centric views aside and utilize Holmgren’s third, fifth, sixth, and twelfth permaculture design principle: obtain a yield; use and value renewable resources and services; produce no waste; creatively use and respond to change. In permaculture, we are quick to learn that looking at the big picture and the long term can surmount what seems desirable (or undesirable) in the moment. In this instance, an animal lost is a meal gained. I’ve always said that I’d rather eat meat than see it thrown in the trash; I might soon have to eat my words.
-Liz (Illinois, USA)
3 thoughts on “The Vegetarian Butcher”
That was a well written resume of a vegetarian in relation to eating what is produced on the permaculture land!
Hi, I enjoyed your writing. Whilst I am unashamedly a meat eater, I can also appreciate the choice that leads others to vegetarianism. For me balance is the key – lots of fruit and veg, small amounts of animal protein thrown in, even better if that animal has been born and raised on good pasture, and treated with kindness. Cheers.
Beautifully written wise words!