It’s not (usually) in our natures to intentionally offend people, unless you’re a raunchy comedian. Even then the offensive material is carefully crafted to poke fun at what we have – passively – decided is acceptable. But maybe we should occasionally piss people off.

Earlier this year I wrote a challenging article for EAT Magazine (From Farm To Table: The Real Story, April 2013). In it, I describe a day at a local farm where I witness a sheep slaughter and butchering. Before the article, I initially mentioned the nature of it to friends and was received with a combination of shock (such harsh words!), disgust (that must have been gross), and confusion (why would you want to see that?). However, with thanks to editors Treve and Gary – who supported my rather unusual and possibly controversial article pitch – the piece ran.

Of late I’ve seen a clip circulating the interwebs that provides a certain shock value in support of the conversation around sustainable food systems; six minutes touted as “quite possibly the most eye opening six minutes ever on film.” It depicts large-scale food sourcing, complete with horrifying-to-comprehend mass farming shot in terrifically beautiful cinema format. This isn’t uncommon – documentaries have been and continue to be made in the hopes of alerting us to the stark realities of corporate farming.

We fear offending people with “sensitive” topics of conversation around slaughter or butchering, and some vegetarian friends were a little squeamish on hearing the details of my day on the farm – but we see worse in action films and first-person shooter video games. Why are we offended by a frank conversation about where our food comes from, but we’ll wrap a copy of Mortal Kombat <insert edition here> and place it under the tree in December?

Here are some images from my day on the farm – a story in photograph, unedited for their potentially offensive nature. I’m asking you to view them, please.

(big respect to EAT for taking a chance on me, to Gene and Shelly Covert for opening their farm doors to me, to Derek for inviting me, to Jeff for allowing me to capture this, and to Van Doren for being her awesome self; if I haven’t said it before, let me say it now – I’m humbled by your trust in me to tell the story well)

The two gents (Barbados blackbelly sheep), who were the stars of the show.

Derek and Van Doren prepare the sheep for a nearby tree, while Gene provides instruction.

Before automation, before electricity… this is what food looked like. It still does, when it’s farmed respectfully and sustainably.

Learning from the pro: Chef Jeff takes advice on technique from Gene.

Respectful slaughter includes taking the time to use as much of the animal as possible – not indiscriminately tossing bits and pieces into a pile.

Van Doren gets a lesson in skinning from Gene. (notice the absence of blood and gore, in contrast to today’s blockbuster action/adventure movies?)

One of Gene’s sons (homeschooled on the farm) makes an educational discovery while helping his father with the day’s work. Cause = effect.

Meat should look like it came from an animal and was handled by mindful people – not from an assembly line, handled by hundreds.

I don’t know about you, but I’ve never seen meat this fresh. The aroma was unlike anything I’d smelled: slightly gamey, almost metallic. Honest.

Delicious-looking crepinettes from Chef Jeff; you can’t buy them because it’s illegal to sell meat slaughtered on private property. After watching shock-docs and then witnessing this day, I’d eat one of these in a second.


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