Sounds like the kids were the only sensible ones in the whole debacle. Growing up on a tiny farm back in Arkansas, I treated the small numbers of livestock we raised like pets, feeding them, naming them, and playing with them, but when the time came, I had little or no problem with the fact we would be eating them, as well. We treated them well, they had pretty damned good lives, and - probably not as much to their satisfaction as ours - they nourished our family.

Adults are such idiots at times.

Emmy, thanks for posting this, by the way. It looks as if I'll get a column out of it. Actually, I've gotten a few out of some of the postings that show up here.

Taint wrote:

Emmy, thanks for posting this, by the way. It looks as if I'll get a column out of it.

Well, don't fore-get to share once you've com-pleted it.

Taint wrote:

Decadence wrote:

Taint wrote:

Emmy, thanks for posting this, by the way. It looks as if I'll get a column out of it.

Well, don't fore-get to share once you've com-pleted it.

At the risk of coming across like a hit-whore, here it is.

Your writing is as delicious as I imagine poor Marcus was.

Marcus ist Tot



Auto-edited on 2020-08-02 to update URLs

Last edited by Emmeran (2009-09-17 13:09:07)

For Gawd's sake the whole project was put together to teach the kids where their food comes from. 

I thought the Facebook posts were entertaining.  All by women coincidently.

Teresa Marie Compton wrote, 'Burn the school down. That'll learn them.'   Perhaps she should have finished grade school and learned for herself where food comes from.

I think the way this school handled teaching the students where their meat comes from is far more enlightened than what I experienced in the early 1960s.  In the second grade, my very stupid teacher chose to show the class an “educational” film on beef processing.  Being that we were not farm children, none of us had thought about where meat comes from and I’m sure most of the parents had felt no reason to explain in detail about food animals.

The film showed bulls being herded into a slaughterhouse, stunned with a cattle prod, and having their throats slit, causing their blood to spurt everywhere.  This was followed by hanging on meat hooks and slitting their abdominal cavities so their internal organs could be cut out.  By this time the entire class of traumatized seven year olds were screaming and crying.  I suspect many other people in my generation got their first introduction to where meat really comes from in a similar fashion and that this is responsible for much of the weird food faddism among the Boomers.  I had nightmares about this film for years and suffered through periodic bouts of vegetarianism until I finally got over it.

fnord wrote:

The film showed bulls being herded into a slaughterhouse, stunned with a cattle prod, and having their throats slit, causing their blood to spurt everywhere.  This was followed by hanging on meat hooks and slitting their abdominal cavities so their internal organs could be cut out.

I think I saw the same film in drivers ed, but it starred people...

opsec wrote:

The whole junior school were asked again this week and they all still chose to send the sheep (Who incidentally was never called Marcus but Market) to market.

the majority agreed that the sheep should go to slaughter and be raffled off in order to raise money to buy piglets

This little Market went to piggies.

You really should stop by here more often.

I think we should pay this story the homage it deserves.  Share your favorite lamb recipe:

Ingredients:
4 lamb shoulder chops
3 tbsp. lemon juice
2 tsp. dried oregano leaves
1 c. dry bread crumbs
3 tbsp. olive oil
1 clove garlic (minced or granulated garlic can be substituted)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. ground thyme
1 tsp. rubbed sage
1/2 c. minced parsley (for garnish)
Lemon slices (for garnish)

Directions:
Brush lamb chops on both sides with lemon juice. Sprinkle with oregano. Place on foil covered baking dish. Broil on each side for 8 to 10 minutes. Mix bread crumbs, olive oil, garlic, salt, black pepper, thyme, and sage. Sprinkle bread crumb mixture over broiled chops. Just before serving, place chops 5 or 6 inches from oven heat source and brown for 3 to 4 minutes. Garnish with lemon slices and parsley. Makes 4 servings.

Oh, my . . .  Counselling for lydd school kids!