My F&W
quick save (...)

The Meat and Greet Movement


More on the “meet it before you eat it” trend: Yesterday’s New York Times reported on the controversy kicked up by Jamie Oliver killing a chicken on television. Not since Ozzy Osbourne has poultrycide caused such a rumpus. (Oliver’s next shock-you-healthy stunt: Dissecting a 350-pound human cadaver.) The article also mentions chefs buying hand-picked pigs through the whole-hog program at La Quercia, which you can participate in as well (scroll down).

I can only see this trend growing stronger, as we become more aware of (and worried about) the provenance of what we eat. When I was young, my parents would purchase a lamb from some 4-H youths at the Minnesota State Fair each summer. It’d show up a month or two later, cut up into roasts and chops. One year, our lamb came with a card written in the hand of someone no older than 10. It said, “Thanks for buying my lamb. I hope you enjoy eating her. By the way, her name is Betsy.”

I understand why my mom refused to buy any more lamb at the fair after that. And I agree with what chef Tamara Murphy told the Times: “I don’t name them….they are being raised for food, and there is a respectful distance I need to keep.” Seeing your food alive before you consume it is one thing; cutting into a Disney character is another.

You Might Also Like powered by ZergNet
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.