A Purely Local Meal

Hi everyone,

On Wednesday, for our God and Nature class we went over to Kevin and Sandy Topp’s farm to see Kevin slaughter a lamb.  I don’t think I will ever forget the sound of the neck snapping, the suction noise as the throat was cut open and the splatter of blood splashing onto the slatted floor. Nor will I ever forget looking into the lamb's eyes just a few moments before and knowing that it was going to die, seeing it shake as it figured out what was happening, or the bright crimson stains on the crisp white wool.

I made myself watch because it is my obligation as a person who consumes meat to witness the reality of the processes by which I am allowed to do so. Kevin Topp, the pastor of the Anglican Church I go to is a sheep farmer and Kevin slaughters his sheep according to his biblical view. He snaps the neck and cuts the throat at the same time and then lets the blood drain out of the animal for the life of the animal is in its blood. Once all the blood has drained, Kevin skins and guts the sheep.

Now, I knew that this would end one of two ways for me. I would either spew or I would pass out. Luckily I caught myself before I passed out and left. I got through the slaughter, but it was the skinning and the breaking of bones in the process that got to me. And the smell; I will never forget the smell of warm blood and sheep. I wanted to watch the whole thing and make myself see what really happens in order for me to consume meat. Mentally I was down to stay the whole time, physically, my body decided otherwise.

Kevin shows us how to butcher the sheep he slaughtered the day before

Thursday, Kevin brought the sheep to the convent and we had a homemaking session on butchering. It was pretty awesome! I now know what cuts of meat come from what part of the animal and which is best used to make soup, chops, flank, and roast. A handful of students helped in the butchering. Kevin told me I would make a good butcher. Mom, Dad, I’ve found my calling. (Just kidding)

Alex Rubin with his 'tasty as' strawberry dessert

For one of our class assignments we were tasked to prepare a meal from local ingredients. The lamb that we killed and butchered was our main course. We had lamb cooked in white wine, carrots and onions, infused with rosemary and garlic. Mashed potatoes that were sourced from Christchurch (as close to Kaikoura as we could get) made by Jacob and Chad. Salad with lettuce, tomatoes, corn and walnuts from our garden prepared by Shelby. Sautéed swiss chard and bruchetta made with local garlic tomatoes, basil and onions from our garden (on homemade bread baked by Nathan). We also made butter from the cream of the raw milk by pouring it into a jar, adding some small pebbles and shaking it. Forever. Thank you Bennett and Kristen for that. For dessert we had blackberry ice cream made with raw milk from a local dairy that was prepared by Amanda and Renee. And Alex made a dessert using crushed walnuts and honey for the crust, whipped cream from the raw milk, and strawberries that he had found. It was a scrumptious dinner.

Dinner made by the students...the staff could get used to this :)

Getting to cook and eat the lamb that we slaughtered on Wednesday was an experience. I know some students were a bit put off by it and some of you may be a bit grossed out by it. As for me, I have a deeper connection with the community I am living in through the relationships formed in acquiring all of our local ingredients. Food brings people together and is one of the main ‘ingredients’ in a healthy and sustainable community.

Sincerely, 

Sarah