Brain Canvas

Reach inside your brain and pull out something Beautiful.

Kill. Cut. Cook. Eat.

without comments

It seems today that people are more interested in their food than ever. How it’s raised, how it’s harvested and how it’s prepared are questions that more and more people are asking about what ends up on the dinner table. The meat industry in particular receives heightened scrutiny, both in regards to whether its treatment of animals is ethical and also for its impact on the environment. The proliferation of organic meat and other schemes like cow shares, wherein a number of families will together purchase sections of a cow that was raised and butchered according to their specific preferences, all point to a growing attention to where our food comes from.

But these new food options only go so far. While an individual consumer may have more choice when it comes to purchasing meat at the end of its life cycle, there are few options for the most conspicuous of meat consumers to have a direct hand in, and thus direct knowledge of, the entire process of getting an animal from the farm and into their bellies. This gap creates a golden opportunity for a new kind of farm tourism.

The idyllic rolling green hill of rural Wisconsin would provide the perfect backdrop for a family vacation or romantic get-away. Guests would have the chance to explore the farm and surrounding woodlands, sample the locally grown produce, and most importantly, pick out their own dinner.

Waking up bright and early on their first full day on the farm, they would be instructed in the proper technique for slaughtering their chosen animal using traditional and ethical procedures. They would then be shown how to correctly butcher the animal into all the different cuts and varieties of tasty meat. Finally, at the end of a hard day’s work of preparation, experienced gourmet chefs would help them select a menu composed of their cut of choice paired with vegetables grown on the property, bread baked at the farm house and wines grown and produced locally. The day would culminate with eating the fruits (and meats) of their labor, soaking in the sunset over the small duck pond around back. The remaining meat would be frozen and packed to take back home to enjoy similarly delicious meals for months to come.

What better way to not only sustain disappearing family farms, but feed the appetites of the world’s gastronomes who hunger for a little adventure.

Share

Written by Andrew

August 17th, 2010 at 1:36 am

Leave a Reply

CommentLuv Enabled