I started this week with six goats and now there are three.
Yesterday Moses came over with his friend and whole family and we sent Eyore/Pretty Boy “back home” as Moses put it. Moses is the owner of a liquor store a block from my house. He’s was a goat farmer in his country, Yemen, and so my goat’s death was swift and painless, facing east, and filled with prayer and respect. Still, it was really intense and sad, and I must admit that killing my little goat made me seriously question the wisdom of eating meat.
My friend who raises pigs and treats them like her children until slaughter time confessed to me that she’s going to get out of the pig business. It just breaks her heart. So all you vegetarians: don’t think that just because I raise meat animals, I’m a remorseless meat eater. In fact, because I am so close to it, I almost begin to feel resentful of meat eaters who blithely eat lamb and never have to think of the fact that a little cuddle-butt had its throat slit so you can vaguely enjoy a gyro.
After Moses left, taking his share of the meat and all of the offall (!), I went out to the garden and processed the goat hide. It’s really beautiful and soft, black and white, and so I want to save it. I stretched it out between some boards and scrapped the fat and meat off it. In a few days, Tamara Wilder is coming to teach a class at my farm about animal processing, so I hope to get tips from her about how to braintan the hide so becomes soft and supple. She is a wise woman, and will be demonstrating in the class humane ways to kill animals, and respect them by using all of their parts.
That night I went to do a reading at Mrs. Dalloways Books. I found myself getting choked up while reading the section in my book, Farm City, about killing my Thanksgiving turkey. I actually had to go through my thought experiment again to re-teach myself how I came to justify eating meat. The biggest one is simply economic: farm animals reach an age when they become a strain on the budget of a farm–it’s either eat them or lose money feeding them. Since, as we’ve learned (ahem) that a farm is defined as producing food not feeding pets, I had to make the decision to harvest the male goat.
Then I remember that keeping animals is a way of life for me, and many other people. I like being around farm animals, I raise and breed my dairy goats, and they will occasionally have male offspring that I can’t keep. From these males, then, their meat will sustain my life. That is why I’m so glad Moses–fount of goat farmerly knowledge–comes over to help. And because I know the whole story of meat: joyous birth, happy goat playing, naps in the sun, I often choose not to eat very much of it.
The other two goats that left the farm–Orla and his daughter Milky Way–didn’t “go home”. They went over to 18th Street, at my new friend A’s house. I’m so excited to have a fellow goat farmer only ten blocks from my place. We have plans to share buck service and milking and going on feed runs. Orlie and MW seemed very relaxed about the journey over to their new digs. Before long they were eating and pooping and seemed to be settling in. I’m always amazed how adaptable goats can be.
I milked Bebe this morning, letting her know that I was sorry about her son’s departure. She stared forward, chewed her cud and let down six cups of creamy milk, more than usual, because this time I got her son’s share too. And for that, I was thankful.
For those of you who might be interested in taking the animal processing class: Tamara coming to GT farm this upcoming Sunday, Sept 13. The class will focus on how to humanely kill a chicken, a rabbit, and how to use all of the meat, bone, fur and feathers from these animals, as a way to truly respect and thank them. Each participant will get to process their own animals. It will be truly empowering. Class will start 10am and last the whole day, and costs $100 which includes all materials, and you will go home with the animals you processed.
Here’s the agenda:
10-11am: Introduction and check in, things to think about, etc….
11am -1pm: Rabbit killing and processing
1-2pm: LUNCH (cooking hearts & livers) cook pre-killed rabbit in some way
1pm: put fat on to render
2pm: pour off fat into containers
2-2:30 construct racks and string up rabbit skins to dry. Demo of stages of tanning.
2:30-3:30 killing, plucking & processing chickens
3:30-4:00 finishing up and farewells
There are a few slots left: email me at novellacarpenter at gmail dot com if you’d like to sign up.