The nights on the farm were restless, especially in such a tiny tent, but we wouldn’t have slept any better indoors. We’re never at ease sleeping away from home. Nevertheless, waking at five in the morning was effortless. Maybe it was the anticipation of all the new experiences that each day brought or maybe it was because we hadn’t been stuck breaking down our station so late the night before. As we walked from our tent to the school, we said good morning to the ducks for the last time. In a half an hour we would return with the rest of the class to butcher several of them. more ›

The Seattle Times' recent report on mobile slaughterhouses in Puget Sound promoted farmers and chefs in the region but made no mention of the butchers. The butchers have all the guts but none of the glory. Farmers are admired for the compassion and care they give to their animals, while chefs are celebrated for their ability to transform these animals into spectacular meals. more ›