Chick days are here! In addition to a few chicks to restart our colorful flock of laying hens, we have purchased two Bronze Turkey chicks. The goal is to have them butchered.
I’m not sure how I feel about that, right now. On the one hand, I’m thrilled and proud to be raising our own food. On the other hand, I’m horrified that I will be raising an animal to be butchered – I’m not sure I’ll be able to follow through with it.
My philosophy on this is that we will KNOW where our food is coming from, in addition to ensuring that the animals have lived a life devoid of overcrowding, small cages and questionable feed that is full of manufactured animal byproducts. GROSS!
Plus, has anyone witnessed the stories about “pink slime”, and McDonald’s chicken nuggets in the “before” phase? Yeah. I feel my gag reflex kicking in now…
If I can’t eat meat that we’ve raised to our own ethical standards, then I suppose I just won’t eat any. So, if Thanksgiving rolls around, and I’m not eating the turkey, it is because I’ve decided that being vegetarian better suits my beliefs about eating ethically and staying as local as possible. If I can butcher the turkey, I’d like to find a local farm who raises beef cattle and buy our meat that way. I figured we should start small – and turkeys are fairly small, right?
Also – I worked at Mott Farm as a child, during the summers. I distinctly recall being chased by their large, mean and ugly white Tom Turkeys. I don’t suppose that these turkeys will be much different. I’m thinking that will make it easier to load them up on “butcher day”, right?
We will see how this goes… pictures soon!