The words we use as farmers and eaters has a real impact on how we view our food. This summer I started thinking more about the words harvest and slaughter when it comes to chickens, and my musings turned into an article in the latest edition of Vermont’s Local Banquet. Read an excerpt below:
With both hands, I reach into the crate of chickens.
“I’m sorry!” I say to the chicken as it flaps in my less-than-confident grasp. The butcher just showed me how to properly handle a bird: two hands on their legs, chest down, and pick up. They won’t flap this way. I put the bird’s chest on the ground until it calms and pashand it to the butcher.
“No need to apologize to them for that,” he says, easily putting the bird upside-down into the cone and, with a sharp knife, cutting its head off in a blink.
“I hate picking up chickens,” I tell him. “I like eating and raising them, but I’m not good at this part.”
“Eating is the easy part.”
To read the full article, visit Vermont’s Local Banquet