Top | Sift

DIY dinner

(article, Liz Crain)

In a New York Times op-ed back in December, Steven Rinella asserted that hunters are some of America's most sustainably minded locavores, despite their bad rap. 
The argument is simple, according to Rinella:
bq. In the traditional vernacular, we’d call that “game meat.” But, in keeping with the times, it might be better to relabel it as free-range, grass-fed, organic, locally produced, locally harvested, sustainable, native, low-stress, low-impact, humanely slaughtered meat.
Barbara Fisher, of the Ohio food blog Tigers & Strawberries, agrees wholeheartedly. Born and raised in Appalachia, Fisher views hunting as a way to come face-to-face with your own carnivorous consumption — literally.
Fisher writes:
bq. Where I grew up, and where I now live . . . hunters here are pretty much what I would classically call a locavore, in the most visceral and true sense possible. They go out, find their meat on the hoof, stalk it, kill it, field-dress it (a very unpleasant process — you gut and bleed it right there in the woods — and it is a smelly, messy task — trust me on this), and either take it to a butcher to process it, or, if they have the equipment, they skin, behead, and cut up the carcass themselves. 
bq. Personally, I think that anyone who has the stomach to do this deserves respect. Because they not only are confronting the ugly reality that meat must come from a living being head on — they are doing a good portion of the dirty work of making meat edible on their own.