08/29/2025
I have a simple philosophy: if you aren’t willing to take the life of an animal, you shouldn’t eat it.
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Life is precious, eternal in spirit, but temporary in form.
When I raise animals, I do it knowing one day I’ll process them. Until that time, they are cared for like family: warm through the winter, cool in the summer, sheltered from storms, treated when sick, and given space to roam and taste many foods. They’re livestock, yes, but they’re also living beings worthy of respect.
Some people raise animals with no intention of ever eating them, and while there’s joy in that, it’s not truly natural. When we can overcome our emotional attachment and choose to process an animal with love and reverence, we end that life with honor. And when we use every part of the body, nothing wasted, we show that honor in action.
For me, dispatching an animal is always a sacred act. I cover its eyes, I say a prayer, I thank God, and I thank the animal for its life. We exhale together. Even in processing, I remain gentle and grateful. The meat is then prepared with love and shared with the people I care about most.
This is how food was intended to be: grown and raised with intention. To know your food before you consume it. Our modern culture has taken the life out of life, turning chicken into nuggets, beef into discs, fish into sticks. But the true shape of life is a living, breathing creature, deserving of care, respect, and honor.
These two roosters I raised, dispatched, processed, and cooked will now be shared with my loved ones. Their lives meant something, and that meaning is passed on.
