Meat Butcher Quotes

There doesn't seem like there should be an artful way to butcher a cow, but there is, and this is not it.

The bad news is the butcher’s dead. The good news is there’ll be no need for a funeral, and I’ve got enough meat to last for weeks.

I met a guy who had an interesting job. He was a meat cutter, or a meat slicer, something like that. I probably butchered his job title.


I feel closer ties and more intimate bonds with certain characters in books, with certain images I’ve seen in engravings, than with many supposedly real people, with that metaphysical absurdity known as “flesh and blood.” In fact “flesh and blood” describes them very well: they resemble cuts of meat laid out on the butcher’s marble slab, dead creatures bleeding as though still alive, the sirloin steaks and cutlets of Fate.

It's just the way things are. Take a moment to consider this statement. Really think about it. We send one species to the butcher and give our love and kindness to another apparently for no reason other than because it's the way things are. When our attitudes and behaviors towards animals are so inconsistent, and this inconsistency is so unexamined, we can safely say we have been fed absurdities. It is absurd that we eat pigs and love dogs and don't even know why. Many of us spend long minutes in the aisle of the drugstore mulling over what toothpaste to buy. Yet most of don't spend any time at all thinking about what species of animal we eat and why. Our choices as consumers drive an industry that kills ten billion animals per year in the United States alone. If we choose to support this industry and the best reason we can come up with is because it's the way things are, clearly something is amiss. What could cause an entire society of people to check their thinking caps at the door--and to not even realize they're doing so? Though this question is quite complex, the answer is quite simple: carnism.

Let me tell you a little story. You may have heard it before. It's a story about a butcher named Barry. Once upon a time, in central city, there was a butcher named Barry. Barry loved to chop up meat more than anything in the world. But one day, when Barry got tired of just chopping up cows and pigs... ...He found something NEW to chop up-- PEOPLE. And so, he went out night after night in search of fresh meat. Eventually, Barry was caught, but not before he had slaughtered 23 victims!!! For terrorizing the poor people of central city, Barry was sent straight to the gallows...And everyone else lived happily ever after!

Yells and howls, threaded together layer upon layer, are enmeshed to form that lump. Because of meat. I ate too much meat. The lives of the animals I ate have all lodged there. Blood and flesh, all those butchered bodies are scattered in every nook and cranny, and though the physical remnants were excreted, their lives still stick stubbornly to my insides.

We're the unmended, the untended, cold soldiers of the shoe. We're the neglected, the never resurrected, agonies of the few. We're the once kissed, unmissed and always refused. Because we're the unfinished and feared and we're never pursued. And just that easily, on my behalf, I come around. Because I'm burning. The beast of War feeds only on the meats of War. And now I'm for carnage. Here's how my anguish frees. Destroy everyone of course. Because I'm unwanted and unsafe. And I'll take tears away with torments and rape, killings and fears not even the dead will escape. Encircling the Guilty, Ashamed, Blameless and Enslaved. Absolved. Butchering their prejudice. Patience. Their Value. Because I'm without value. I'm the coming of every holocaust. Turning no lost. Rending tissue, sinew and bone. Excepting no suffering. By me all levees will break. All silos heave. I will walk heavy. And I will walk strange. Because I am too soon. Because without Her, I am only revolutions Of ruin. Because I am too soon. Because without You, I am only revolutions Of ruin. I'm the prophecy prophecies pass. Why need dies at last. How oceans dry. Islands drown. And skies of salt crash to the ground. I turn the powerful. Defy the weak. Only grass grows down abandoned streets. For a greater economy shall follow Us and it will be undone. And a greater autonomy shall follow Us and it too will be undone. And a greater feeling shall follow Love and it too we will blow to dust. For I am longings without trust. The cycloidal haste freedom from Hailey forever wastes. Dust cares for only dust. And time only for Us. Because I am too soon. Because without Her, I am only revolutions Of ruin. Because I am too soon. Because without You, I am only revolutions Of ruin. We are always sixteen...

The story-tellers and spinners of erotic tales are hardly more than butchers who hang up meat attractive to flies.

I know what you’re thinking: surely these two amazing kids were in the popular crowd? But alas, John was as bent as a butcher’s meat hook, and I was as fat as a pig.

I know your head aches. I know you're tired. I know your nerves are as raw as meat in a butcher's window. But think what you're trying to accomplish - just think what you're dealing with. The majesty and grandeur of the English language; it's the greatest possession we have. The noblest thoughts that ever flowed through the hearts of men are contained in its extraordinary, imaginative and musical mixtures of sounds. And that's what you've set yourself out to conquer, Eliza. And conquer it you will.

It came to him that he had turned away from the buffalo not because of a womanish nausea at blood and stench and spilling gut; it came to him that he had sickened and turned away because of his shock at seeing the buffalo, a few moments before proud and noble and full of the dignity of life, now stark and helpless, a length of inert meat, divested of itself, or his notion of its self, swinging grotesquely, mockingly, before him. It was not itself; or it was not that self that he had imagined it to be. That self was murdered; and in that murder he had felt the destruction of something within him, and he had not been able to face it. So he had turned away.

All kings must be butchers or meat.

I was entertained with a song setting forth the delights of cannibalism, in which the flesh of the men was said to be good but that of women was bad and only eaten in time of scarcity; nevertheless, it was not to be despised when man meat was unobtainable.

Does the beef salute the butcher as it throbs to it's knees?

Just as if I was one of those true knights you love so well, yes. What do you think a knight is for, girl? You think it's all taking favours from ladies and looking fine in gold plate? Knights are for killing...I killed my first man at twelve. I've lost count of how many I've killed since then. High lords with old names, fat rich men dressed in velvet, knights puffed up like bladders with their honours, yes, and women and children too - they're all meat, and I'm the butcher. Let them have their lands and their gods and their gold. Let them have their sers.' Sandor Clegane spat at her feet to show what he thought of that. 'So long as I have this,' he said, lifting the sword from her throat, 'there's no man on earth I need fear.

I used to be a butcher. She used to come into my store. Every week I would set apart the best piece of meat for her. And look how it turned out - I ended up with the best piece of meat of them all.

Rowl felt sure that Bridget's fragile feelings would be crushed if he denied her the pleasure of sharing her meat with him.

You’ve never been a peasant in medieval France, Harry,” Bob said. “Life was hard for those people. Never enough food, shelter, medicine. If you could give yourself a fur coat and the ability to go out and hunt your own meat, you would have jumped at the chance, too.

I'd never attempted roast thievery before, and I was already regretting it. It happens to be very difficult to hold a chunk of raw meat while running. More slippery than I'd anticipated. If the butcher didn't catch me with his cleaver first, and literally cut of my future plans, I vowed to remember to get the meat wrapped next time. Then steal it.

One of my constant preoccupations is trying to understand how it is that other people exist, how it is that there are souls other than mine and consciousnesses not my own, which, because it is a consciousness, seems to me unique. I understand perfectly that the man before me uttering words similar to mine and making the same gestures I make, or could make, is in some way my fellow creature. However, I feel just the same about the people in illustrations I dream up, about the characters I see in novels or the dramatis personae on the stage who speak through the actors representing them. I suppose no one truly admits the existence of another person. One might concede that the other person is alive and feels and thinks like oneself, but there will always be an element of difference, a perceptible discrepancy, that one cannot quite put one's finger on. There are figures from times past, fantasy-images in books that seem more real to us than these specimens of indifference-made-flesh who speak to us across the counters of bars, or catch our eye in trams, or brush past us in the empty randomness of the streets. The others are just part of the landscape for us, usually the invisible landscape of the familiar. I feel closer ties and more intimate bonds with certain characters in books, with certain images I've seen in engravings, that with many supposedly real people, with that metaphysical absurdity known as 'flesh and blood'. In fact 'flesh and blood' describes them very well: they resemble cuts of meat laid on the butcher's marble slab, dead creatures bleeding as though still alive, the sirloin steaks and cutlets of Fate. I'm not ashamed to feel this way because I know it's how everyone feels. The lack of respect between men, the indifference that allows them to kill others without compunction (as murderers do) or without thinking (as soldiers do), comes from the fact that no one pays due attention to the apparently abstruse idea that other people have souls too.

The butcher died, and he requested to be cremated. But I don’t want to burn him, because I like my meat medium rare.

The Butcher of Babylon featured in over 500 porn films between 1974 and 1982, and was best known for his motto: Come for the butcher, stay for the meat.

The same meat, at the same time, from the same butcher. Who always says the same things, unless I say something different. I’ll admit, buddy, that it’s sometimes crossed my mind to walk up to him and say, ‘How’s it going there, Mr. Warren, you old bald bastard? Been fucking any warm chicken-holes lately?

I would just have to find a hog, slaughter it, butcher it, cure the meat, then fry it up. Thinking about the bacon—the potential of bacon—gives me hope. Not all is lost if bacon isn't. Seriously.

Dark Meat, she thought. Nothing but meat, she was the equivalent of a cut of beef inspected by the butcher and wrapped up in waxed paper. An exotic little something to stir the loins and the mouth water.

Beneath a toilet water of punctilio and restraint...a deep smell came off Kelly, a hint of a big foul cat, carnal as the meat on a butcher's block, and something else, some whiff of the icy rot and iodine in a piece of marine nerve left to bleach on the sand. With it all was that congregated odor of the wealthy, a mood within the nose of face powder, of perfumes which leave the turpentine of a witch's curse, the taste of pennies in the mouth, a whiff of the tomb. It was all of Deborah for me.

When Bach died some of his children sold his scores to the butcher they had decided the paper was more useful for wrapping meat. In a small village in Germany a father brought home a limp goose wrapped in paper that was covered with strange and beautiful symbols.

He ran to his building to collect his Ferrari Roma, which he had to buy in Italy because it hadn’t been released in America yet. Ah, the pleasures that wealth and power provided. He revved the engine and bolted out of the parking garage, nearly driving over a pedestrian within the garage’s concrete maze in the process. The Roma flew out of the garage and into the street. Dale avoided traffic areas shown on the Roma’s digital display and gunned the sleek automobile toward uptown, on route to the senior execute VP’s house, where the executive would’ve been lying like a large butchered piece of meat on the floor if the hired killer had done his job correctly.

Suddenly the whole body writhed spasmodically and rolled over. His face... He has no face... The man's nose had completely burned away leaving only two holes in his head. The mouth had melted together, the lips sealed with the exception of a small opening in one corner. One eye had melted down over what had been his cheek, but the other... the other was wide open. Where the rest of the face should have been there were only pieces of cartilage and bone sticking out between irregular shreds of flesh and slivers of fabric. The naked, glistening muscles contracted and relaxed, contorting as if the head had been replaced by a mass of freshly killed and butchered eels... The skin over the collarbone on one side was gone and a piece of the bone stuck out, glowing white like a piece of chalk in a meat stew.

For a moment, Meg couldn’t think, could barely breathe as a drawing of a cow with arrows pointing to the various cuts of meat popped into her head. Then she imagined a drawing of a human with the same kinds of arrows. Could there be a sign like that in the butcher shop?

Come,” he whispered. They all were welcome. They scattered for the racks, seizing their spiked swords, and their sharp axes, and the Bloody-Nine laughed to watch them. Armed or not, their death was a thing already decided. It was written into the cavern in lines of fire and lines of shadow. Now he would write it in lines of blood. “Die!” he roared, and the blade made circles, savage and beautiful, the letter on the metal burning red and leaving bright trails behind. And where the circles passed everything would be made right. The Shanka would scream and gibber, and the pieces of them would scatter, and they would be sliced and divided as neatly as meat on the butcher’s block The Bloody-Nine showed his teeth, and smiled to be free, and to see the good work done so well. He knocked a barbed sword from a Flathead’s hand, seized it by the scruff of the neck and forced its face down into the channel where the molten steel flowed, furious yellow, and its head hissed and bubbled, shooting out stinking steam. “Burn!” laughed the Bloody-Nine, and the ruined corpses, and their gaping wounds, and their fallen weapons, and the boiling bright iron laughed with him. Only the Shanka did not laugh. They knew their hour was come.

Louie's mother, Louise, took a different tack. Louie was a copy of herself, right down to the vivid blue eyes. When pushed, she shoved; sold a bad cut of meat, she'd march down to the butcher, frying pan in hand. Loving mischief, she spread icing over a cardboard box and presented it as a birthday cake to a neighbor, who promptly got the knife stuck. When Pete told her he'd drink his castor oil if she gave him an empty candy box. "You only asked for the box, honey," she said with a smile. "That's all I got." And she understood Louie's restiveness. One Halloween, she dressed as a boy and raced around town trick-or-treating with Louie and Pete. A gang of kids, thinking she was one of the local toughs, tackled her and tried to steal her pants. Little Louise Zamperini, mother of four, was deep in the melee when the cops picked her up for brawling.

My vagina was green water, soft pink fields, cow mooing sun resting sweet boyfriend touching lightly with soft piece of blond straw. There is something between my legs. I do not know what it is. I do not know where it is. I do not touch. Not now. Not anymore. Not since. My vagina was chatty, can't wait, so much, so much saying, words talking, can't quit trying, can't quit saying, oh yes, oh yes. Not since I dream there's a dead animal sewn in down there with thick black fishing line. And the bad dead animal smell cannot be removed. And its throat is slit and it bleeds through all my summer dresses. My vagina singing all girl songs, all goat bells ringing songs, all wild autumn field songs, vagina songs, vagina home songs. Not since the soldiers put a long thick rifle inside me. So cold, the steel rod canceling my heart. Don't know whether they're going to fire it or shove it through my spinning brain. Six of them, monstrous doctors with black masks shoving bottles up me too. There were sticks, and the end of a broom. My vagina swimming river water, clean spilling water over sun-baked stones over stone clit, clit stones over and over. Not since I heard the skin tear and made lemon screeching sounds, not since a piece of my vagina came off in my hand, a part of the lip, now one side of the lip is completely gone. My vagina. A live wet water village. My vagina my hometown. Not since they took turns for seven days smelling like feces and smoked meat, they left their dirty sperm inside me. I became a river of poison and pus and all the crops died, and the fish. My vagina a live wet water village. They invaded it. Butchered it and burned it down. I do not touch now. Do not visit. I live someplace else now. I don't know where that is.

The situation is established not only to provoke defensiveness but to sidetrack the reformer into answering the wrong questions.... In this, the pattern of discourse resembles that of dinnertime conversations about feminism in the early 1970s. Questions of definition often predominate. Whereas feminists were parlaying questions which trivialized feminism such as "Are you one of those bra burners?" vegetarians must define themselves against the trivializations of "Are you one of those health nuts?" or "Are you one of those animal lovers?" While feminists encountered the response that "men need liberation too," vegetarians are greeted by the postulate that "plants have life too." Or to make the issue appear more ridiculous, the position is forwarded this way: "But what of the lettuce and tomato you are eating; they have feelings too!" The attempt to create defensiveness through trivialization is the first conversational gambit which greets threatening reforms. This pre-establishes the perimeters of discourse. One must explain that no bras were burned at the Miss America pageant, or the symbolic nature of the action of that time, or that this question fails to regard with seriousness questions such as equal pay for equal work. Similarly, a vegetarian, thinking that answering these questions will provide enlightenment, may patiently explain that if plants have life, then why not be responsible solely for the plants one eats at the table rather than for the larger quantities of plants consumed by the herbivorous animals before they become meat? In each case a more radical answer could be forwarded: "Men need first to acknowledge how they benefit from male dominance," "Can anyone really argue that the suffering of this lettuce equals that of a sentient cow who must be bled out before being butchered?" But if the feminist or vegetarian responds this way they will be put back on the defensive by the accusation that they are being aggressive. What to a vegetarian or a feminist is of political, personal, existential, and ethical importance, becomes for others only an entertainment during dinnertime.

He’s six-three, and so skinny my mom would say there’s more meat on a butcher’s apron.

Better the butcher than the meat.

Before it was over, Soviet citizens were butchering corpses for human meat.

town families usually eat expensive butcher meat. Beef and chicken and horse.

(Hey, I’m sorry. Back then, people butchered animals all the time for meat or hide or shell or whatever. This is why my friend Piper became a vegetarian.)

the important thing, Jacques instructed me, was to get the pan hot as you could before adding the meat - that, and always give good wine to your butcher.

To the one who does the butchering, eating will always be a sacrament. The flesh in the dome of your mouth, your flesh, this fallen world.

What are the butcherly delights of meat? These are not sensual but analytical. The satisfaction of scientific curiosity in dissection. A clinical pleasure in the precision with which the process of reducing the living, moving, vivid object to the dead status of thing is accomplished. The pleasure of watching the spectacle of the slaughter that derives from the knowledge one is disassociated from the spectacle; the bloody excitation of the audience in the abattoir, who watch the dramatic transformation act, from living flesh to dead meat, derives from the knowledge they are safe from the knife themselves. There is the technical pleasure of carving and the anticipatory pleasure of the prospect of eating the meat, of the assimilation of the dead stuff, after which it will be humanly transformed into flesh.

Through butchering, animals become absent referents. Animals and name and body are made absent as animals for meat to exist. Animals' lives precede and enable the existence of meat. If animals are alive they cannot be meat. Thus a dead body replaces the live animal. Without animals there would be no meat eating, yet they are abent from the act of eating meat because they have been transformed into food (51).

I pictured the flesh hanging from her bones like cold flanks of pork swinging from hooks at a butcher shop—thick, clammy, orange-hued fat, meat tough and bloodless and cold when the knife hacked through it.

never thought about Peeta eating the squirrels I shot. Somehow I always pictured the baker quietly going off and frying them up for himself. Not out of greed. But because town families usually eat expensive butcher meat. Beef

Bacon. No, bacon was still a possibility. I would just have to find a hog, slaughter it, butcher it, cure the meat, then fry it up. Thinking about the bacon—the potential of bacon—gives me hope. Not all is lost if bacon isn’t.

Sabine used to maintain that preparation for a dance is comparable to what goes on in the back room of a butcher's shop: the meat for consumption is sliced and dressed and put in nice little paper packages, ready for the kitchen.

A koan is like a riddle that’s supposed to help you toward enlightenment in Zen Buddhism. For my answer, I wrote about this guy Banzan. He was walking through the market on day when he overheard someone ask a butcher for his best piece of meat. The butcher answered, “Everything in my shop is the best. You cannot find a piece of meat that is not the best.” Upon hearing this, Banzan realized that there is no best and no worst, that those judgments have no real meaning because there is only was is, and poof, he reached enlightenment.

Unlike Japan, Italy's cuisine has long centered on meat dishes. In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season. I suspect that is how they learned how to butcher and dress a duck. The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance... the perfect complement to the sauce. Duck and salsa verde. They found and enhanced the Japanese essence of both... ... to create an impressive and thoroughly Japanese dish!

Honey’s Cottage Miss Honey joined Matilda outside the school gates and the two of them walked in silence through the village High Street. They passed the greengrocer with his window full of apples and oranges, and the butcher with bloody lumps of meat on display and naked chickens hanging up, and the small bank, and the grocery store and the electrical shop, and then they came out at the other side of the village on to the narrow country road where there were no people any more and very few motor-cars. And now that they were alone, Matilda all of a sudden became wildly animated. It seemed as though a valve had burst inside her and a great gush of energy was being released. She trotted beside Miss Honey with wild little hops and her fingers flew as if she would scatter them to the four winds and her words went off like fireworks, with terrific speed. It was Miss Honey this and Miss Honey that and Miss Honey I do honestly feel I could move almost anything in the world, not just tipping over glasses and little things like that . . . I feel I could topple tables and chairs, Miss Honey . . . Even when people are sitting in the chairs I think I could push them over, and bigger things too, much bigger things than chairs and tables . . . I only have to take a moment to get my eyes strong and then I can push it out, this strongness, at anything at all so long as I am staring at it hard enough . . . I have to stare at it very hard, Miss Honey, very very hard, and then I can feel it all happening behind my eyes, and my eyes get hot just as though they were burning but I don’t mind that in the least, and Miss Honey . . .

The vegetarian does not “see” (experience) meat on a rack in the butcher shop the same way the meat-eater sees it. The racist does not see a member of another race as, say, that person's parents do. More generally, as the Poet tells us: “The Fool sees not the same tree that the Wise Man sees.

Collectivization, when completed, brought starvation to much of the Soviet peasantry. Millions of people in Soviet Ukraine, Soviet Kazakhstan, and Soviet Russia died horrible and humiliating deaths between 1930 and 1933. Before it was over, Soviet citizens were butchering corpses for human meat.

It was on Thanksgiving Day a number of years ago… I got to thinking that there might be some beings on another planet somewhere who are as intelligent compared with us as we are compared with turkeys. Then I had visions of these beings from another planet going to the butcher shop with their meat list. I wonder what they'd call their butcher shops? They'd probably call them "folks shops." I could hear them placing an order: "Give me a half dozen Oriental knees, two Caucasian feet and twelve fresh Black lips." And the folks-shopkeeper comes back smiling and says, "These Black lips are so fresh they're still talkin'.

You were always grossly obese,' observed Stephen. 'Were you to walk ten miles a day, and eat half what you do in fact devour, with no butcher's meat and no malt liquors, you would be able to play at the hand-ball like a Christian rather than a galvanized manatee, or dugong. Mr Goodridge, how do you so, sir? I hope I see you well.' This to Jack's opponent, a former shipmate, the master of HMS Polychrest and a fine navigator, but one whose calculations had unfortunately convinced him that phoenixes and comets were one and the same thing - that the appearance of a phoenix, reported in the chronicles, was in fact the return of one or another of the various comets whose periods were either known or conjectured. He resented disagreement, and although in ordinary matters he was the kindest, gentlest of men, he was now confined for maltreating a rear-admiral of the blue: he had not actually struck Sir James, but he had bitten his remonstrating finger.

The smells arose from everything, everywhere, flowing together and remaining as a sickening, tantalizing discomfort. They flowed from the delicatessen shop with its uncovered trays of pickled herrings, and the small open casks of pickled gherkins and onions, dried fish and salted meat, and sweaty damp walls and floor; from the fish shop which casually defied every law of health; from the kosher butcher, and the poulterer next door, where a fine confetti of new-plucked feathers hung nearly motionless in the fetid air; and from sidewalk gutters where multitudes of flies buzzed and feasted on the heaped-up residue of fruit and vegetable barrows.

Whatever the theoretical possibilities of rearing animals without suffering may be, the fact is that the meat available from butchers and supermarkets comes from animals who were not treated with any real consideration at all while being reared. So we must ask ourselves, not: Is it ever right to eat meat? but: Is it right to eat this meat?

Spain's past is a cut of meat turning green on the butcher's slab. When the war ended, people were forbidden to look back and see the circling flies. Soon they found themselves unable to turn their heads, discovering that there was no language permitted for their pain. But the paintings at least, remain: Gernica, the works of Dali and Miro ...

[Johns is a different butcher’s. Next place you are up town pay him a visit. Or better still, come tobuy. You will enjoy cattlemen’s spring meat. Johns is now quite divorced from baking. Fattens, kills, flays, hangs, draws, quarters and pieces. Feel his lambs! Ex! Feel how sheap! Exex! His liver too is great value, a spatiality! Exexexl COMMUNICATED.]

Don't worry, I'm a swift and skilled hunter.  I don't play with my food or make it suffer.  It's a lot more humane, my catching and eating something wild, than megafarm processed, mass-butchered meat could ever be.  It's also healthier, at least for me; I don't know if that would hold for non-shifters.  I'm not advocating that everyone start eating voles.

Could he be my Bertie, the cheeky butcher’s boy? I had walked out with him when I was a reluctant servant in Mr Buchanan’s household. Dear funny Bertie, who had been so self-conscious about reeking of meat. Bertie, the boy who had taken me to the fair and won me the little black-and-white china dog that was in my suitcase now, carefully wrapped in my nightgown to prevent any chips.

THE BUTCHER AND THE DIETITIAN A good friend of mine recently forwarded me a YouTube video entitled The Butcher vs. the Dietitian, a two-minute cartoon that effectively and succinctly highlighted the major difference between a broker and a legal fiduciary. The video made the glaringly obvious point that when you walk into a butcher shop, you are always encouraged to buy meat. Ask a butcher what’s for dinner, and the answer is always “Meat!” But a dietitian, on the other hand, will advise you to eat what’s best for your health. She has no interest in selling you meat if fish is better for you. Brokers are butchers, while fiduciaries are dietitians. They have no “dog in the race” to sell you a specific product or fund. This simple distinction gives you a position of power! Insiders know the difference.

When the price of cattle, for example, rises so high that it is as profitable to cultivate land in order to raise food for them as in order to raise food for man, it cannot well go higher. If it did, more corn land would soon be turned into pasture. The extension of tillage, by diminishing the quantity of wild pasture, diminishes the quantity of butcher's meat which the country naturally produces without labour or cultivation, and by increasing the number of those who have either corn, or, what comes to the same thing, the price of corn, to give in exchange for it, increases the demand. The price of butcher's meat, therefore, and consequently of cattle, must gradually rise till it gets so high that it becomes as profitable to employ the most fertile and best cultivated lands in raising food for them as in raising corn. But it must always be late in the progress of improvement before tillage can be so far extended as to raise the price of cattle to this height; and till it has got to this height, if the country is advancing at all, their price must be continually rising. There are, perhaps, some parts of Europe in which the price of cattle has not yet got to this height. It had not got to this height in any part of Scotland before the union. Had the Scotch cattle been always confined to the market of Scotland, in a country in which the quantity of land which can be applied to no other purpose but the feeding of cattle is so great in proportion to what can be applied to other purposes, it is scarce possible, perhaps, that their price could ever have risen so high as to render it profitable to cultivate land for the sake of feeding them. In England, the price of cattle, it has already been observed, seems, in the neighbourhood of London, to have got to this height about the beginning of the last century; but it was much later probably before it got to it through the greater part of the remoter counties; in some of which, perhaps, it may scarce yet have got to it. Of all the different substances, however, which compose this second sort of rude produce, cattle is, perhaps, that of which the price, in the progress of improvement, first rises to this height.

As Harry marveled, the Cenobite continued his brutal effort of making new adjustments to his own flesh so as to fit the Devil’s suit: first a slice off his other hip, down to the red meat; then up to his arms, slicing away the flesh at the back of his triceps; and passing the knife from left hand to right and back again, cutting effortlessly with either. The area around his feet looked like the floor of a butcher’s store. Cobs and slices of fatty meat were scattered everywhere.

A brick is a duplicate. It is a physical copy of the idea for a brick. And what’s the big idea? A brick represents unity, a notion of hey, let’s build something together. Like a house, for example. And after you help me build my house, I’ll use a leftover brick and smash you over the skull so that not only will I not have to pay you for your labor, but I won’t have to pay the butcher for meat, because with your sturdy body, I’m sure I’ll have enough food to feed my family for a year. 


You see?’ his uncle said. ‘He has nothing against what he calls niggers. If you ask him, he will probably tell you he likes them even better than some white folks he knows and he will believe it. They are probably constantly beating him out of a few cents here and there in his store and probably even picking up things—packages of chewing gum or bluing or a banana or a can of sardines or a pair of shoelaces or a bottle of hair-straightener—under their coats and aprons and he knows it; he probably even gives them things free of charge—the bones and spoiled meat out of his butcher’s icebox and spoiled candy and lard. All he requires is that they act like niggers. Which is exactly what Lucas is doing: blew his top and murdered a white man—which Mr Lilley is probably convinced all Negroes want to do—and now the white people will take him out and burn him, all regular and in order and themselves acting exactly as he is convinced Lucas would wish them to act: like white folks; both of them observing implicitly the rules: the nigger acting like a nigger and the white folks acting like white folks and no real hard feelings on either side (since Mr Lilley is not a Gowrie) once the fury is over; in fact Mr Lilley would probably be one of the first to contribute cash money toward Lucas’ funeral and the support of his widow and children if he had them. Which proves again how no man can cause more grief than that one clinging blindly to the vices of his ancestors.

Take one of the dishes you will be eating tonight, fritto misto. The old butcher who sold me the meat was most insistent that it should be cooked the old way---so brains, for example, are always poached in vegetables, then left to cool before being sliced and deep-fried in batter. But then you think, this batter is not so different from Japanese tempura, and tempura can be served with a sweet chile and soy dipping sauce, so why not make an Italian version of that, perhaps with balsamic vinegar from Modena instead of soy, and see what happens

There are so many liquids and substances inside me, and I try to list them all as I lie here. There is earwax. The yellow pus that festers inside spots. Blood, mucus, urine, feces, chyme, bile, saliva, tears. I am a butcher’s shop window of organs, large and small, pink, gray, red. All of this jumbled inside bones, encased in skin, then covered with fine hair. The skin bag is flawed, speckled with moles, freckles, little broken veins. And scars, of course. I think of a pathologist examining this carcass, noting every detail, weighing each organ. Meat inspection. Fail.

Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood. My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are. Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.

There were two butchers who went to church, and they would not understand that the Vicar could not deal with both of them at once; nor were they satisfied with his simple plan of going for six months to one and for six months to the other. The butcher who was not sending meat to the vicarage constantly threatened not to come to church, and the Vicar was sometimes obliged to make a threat: it was very wrong of him not to come to church, but if he carried iniquity further and actually went to chapel, then of course, excellent as his meat was, Mr. Carey would be forced to leave him for ever.

The Butcher’s Shop The pigs are strung in rows, open-mouthed, dignified in martyrs’ deaths. They hang stiff as Sunday manners, their porky heads voting Tory all their lives, their blue rosettes discarded now. The butcher smiles a meaty smile, white apron stained with who knows what, fingers fat as sausages. Smug, woolly cattle and snowy sheep prance on tiles, grazing on eternity, cute illustrations in a children’s book. What does the sheep say now? Tacky sawdust clogs your shoes. Little plastic hedges divide the trays of meat, playing farms. playing farms. All the way home your cold and soggy paper parcel bleeds.

I do it for the same reason that a good butcher will only sell you fresh meat: I got a reputation and I want to keep it. The only two things I refuse to handle are guns and heavy drugs. I won’t help anyone kill himself or anyone else. I have enough killing on my mind to last me a lifetime. Yeah, I’m a regular Neiman-Marcus. And so when Andy Dufresne came to me in 1949 and asked if I could smuggle Rita Hayworth into the prison for him, I said it would be no problem at all. And it wasn’t. • • • When Andy came to Shawshank in 1948, he was thirty years old. He was a short, neat little man with sandy hair and small, clever hands.

Bearing witness takes the courage to realize the potential of the human spirit. Witnessing requires us to call forth the highest qualities of our species, qualities such as conviction, integrity, empathy, and compassion. It is easier by far to retain the attributes of carnistic culture: apathy, complacency, self-interest, and "blissful" ignorance. I wrote this book––itself an act of witnessing––because I believe that, as humans, we have a fundamental desire to strive to become our best selves. I believe that each and every one of us has the capacity to act as powerful witnesses in a world very much in need. I have had the opportunity to interact with thousands of individuals through my work as a teacher, author, and speaker, and through my personal life. I have witnessed, again and again, the courage and compassion of the so-called average American: previously apathetic students who become impassioned activists; lifelong carnists who weep openly when exposed to images of animal cruelty, never again to eat meat; butchers who suddenly connect meat to its living source and become unable to continue killing animals; and a community of carnists who aid a runaway cow in her flight from slaughter. Ultimately, bearing witness requires the courage to take sides. In the face of mass violence, we will inevitably fall into a role: victim or perpetrator. Judith Herman argues that all bystanders are forced to take a side, by their action or inaction, and that their is no such thing as moral neutrality. Indeed, as Nobel Peace Prize Laureate and Holocaust survivor Elie Wiesel points out, "Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." Witnessing enables us to choose our role rather than having one assigned to us. And although those of us who choose to stand with the victim may suffer, as Herman says, "There can be no greater honor.

Two Men were buying meat at a Butcher’s stall in the marketplace, and, while the Butcher’s back was turned for a moment, one of them snatched up a joint and hastily thrust it under the other’s cloak, where it could not be seen. When the Butcher turned round, he missed the meat at once, and charged them with having stolen it: but the one who had taken it said he hadn’t got it, and the one who had got it said he hadn’t taken it. The Butcher felt sure they were deceiving him, but he only said, “You may cheat me with your lying, but you can’t cheat the gods, and they won’t let you off so lightly.” Prevarication often amounts to perjury.

nasty little dragon. It wouldn’t happen again. He was St George and he would slay the dragon. That was how it worked, wasn’t it? He knew the story. He was a hero, a patron saint. He was England. This country was his. His people were marching towards him from all corners. He would take his throne. But first he had to destroy the dragon. He would butcher him like a piece of meat; a long pig, that’s all he was: cutlets, chops, ribs and chitterlings. He would make sausages out of him, ha, because in the end he was nothing more than a side of pork … No, smaller than that. He was just a lamb. A leg of lamb. Yes. He would slaughter the lamb.

Onions! Fresh, hot, sweet onions,” Sam called as Mary Lou pulled the cart down Main Street. “Eight cents a dozen.” It was a beautiful spring morning. The sky was painted pale blue and pink—the same color as the lake and the peach trees along its shore. Mrs. Gladys Tennyson was wearing just her nightgown and robe as she came running down the street after Sam. Mrs. Tennyson was normally a very proper woman who never went out in public without dressing up in fine clothes and a hat. So it was quite surprising to the people of Green Lake to see her running past them. “Sam!” she shouted. “Whoa, Mary Lou,” said Sam, stopping his mule and cart. “G’morning, Mrs. Tennyson,” he said. “How’s little Becca doing?” Gladys Tennyson was all smiles. “I think she’s going to be all right. The fever broke about an hour ago. Thanks to you.” “I’m sure the good Lord and Doc Hawthorn deserve most of the credit.” “The Good Lord, yes,” agreed Mrs. Tennyson, “but not Dr. Hawthorn. That quack wanted to put leeches on her stomach! Leeches! My word! He said they would suck out the bad blood. Now you tell me. How would a leech know good blood from bad blood?” “I wouldn’t know,” said Sam. “It was your onion tonic,” said Mrs. Tennyson. “That’s what saved her.” Other townspeople made their way to the cart. “Good morning, Gladys,” said Hattie Parker. “Don’t you look lovely this morning.” Several people snickered. “Good morning, Hattie,” Mrs. Tennyson replied. “Does your husband know you’re parading about in your bed clothes?” Hattie asked. There were more snickers. “My husband knows exactly where I am and how I am dressed, thank you,” said Mrs. Tennyson. “We have both been up all night and half the morning with Rebecca. She almost died from stomach sickness. It seems she ate some bad meat.” Hattie’s face flushed. Her husband, Jim Parker, was the butcher. “It made my husband and me sick as well,” said Mrs. Tennyson, “but it nearly killed Becca, what with her being so young. Sam saved her life.” “It wasn’t me,” said Sam. “It was the onions.” “I’m glad Becca’s all right,” Hattie said contritely. “I keep telling Jim he needs to wash his knives,” said Mr. Pike, who owned the general store. Hattie Parker excused herself, then turned and quickly walked away. “Tell Becca that when she feels up to it to come by the store for a piece of candy,” said Mr. Pike. “Thank you, I’ll do that.” Before returning home, Mrs. Tennyson bought a dozen onions from Sam. She gave him a dime and told him to keep the change. “I don’t take charity,” Sam told her. “But if you want to buy a few extra onions for Mary Lou, I’m sure she’d appreciate it.” “All right then,” said Mrs. Tennyson, “give me my change in onions.” Sam gave Mrs. Tennyson an additional three onions, and she fed them one at a time to Mary Lou. She laughed as the old donkey ate them out of her hand.

He had never before thought of himself as gullible. He wondered where he had gone wrong. It occurred to him that he had let himself be overawed—by bishop Henry and his silk robes, by the magnificence of Winchester and its cathedral, by the piles of silver in the mint and the heaps of meat in the butchers' shops, and by the thought of seeing the king. He had forgotten that God saw through the silk robes to the sinful heart, that the only wealth worth having was treasure in heaven, and that the even the king had to kneel down in church. Feeling that everyone else was so much powerful and sophisticated than he was, he had lost sight of his true values, suspended his critical faculties, and places his trust in his superiors.

That accounts for his crying so. Poor creature!” ”Well--you must do the sticking--there's no help for it. I'll showyou how. Or I'll do it myself--I think I could. Though as it issuch a big pig I had rather Challow had done it. However, his basketo' knives and things have been already sent on here, and we can use'em.” ”Of course you shan't do it,” said Jude. ”I'll do it, since it mustbe done.” He went out to the sty, shovelled away the snow for the space of acouple of yards or more, and placed the stool in front, with theknives and ropes at hand. A robin peered down at the preparationsfrom the nearest tree, and, not liking the sinister look of thescene, flew away, though hungry. By this time Arabella had joinedher husband, and Jude, rope in hand, got into the sty, and noosed theaffrighted animal, who, beginning with a squeak of surprise, rose torepeated cries of rage. Arabella opened the sty-door, and togetherthey hoisted the victim on to the stool, legs upward, and while Judeheld him Arabella bound him down, looping the cord over his legs tokeep him from struggling. The animal's note changed its quality. It was not now rage, but thecry of despair; long-drawn, slow and hopeless. ”Upon my soul I would sooner have gone without the pig than have hadthis to do!” said Jude. ”A creature I have fed with my own hands.” ”Don't be such a tender-hearted fool! There's the sticking-knife--the one with the point. Now whatever you do, don't stick un toodeep.” ”I'll stick him effectually, so as to make short work of it. That'sthe chief thing.” ”You must not!” she cried. ”The meat must be well bled, and to dothat he must die slow. We shall lose a shilling a score if the meatis red and bloody! Just touch the vein, that's all. I was broughtup to it, and I know. Every good butcher keeps un bleeding long.He ought to be eight or ten minutes dying, at least.” ”He shall not be half a minute if I can help it, however the meat maylook,” said Jude determinedly. Scraping the bristles from the pig'supturned throat, as he had seen the butchers do, he slit the fat;then plunged in the knife with all his might. ”'Od damn it all!” she cried, ”that ever I should say it! You'veover-stuck un! And I telling you all the time--” ”Do be quiet, Arabella, and have a little pity on the creature!

The temperature was in the nineties, and on hot nights Chicagoans feel the city body and soul. The stockyards are gone, Chicago is no longer slaughter-city, but the old smells revive in the night heat. Miles of railroad siding along the streets once were filled with red cattle cars, the animals waiting to enter the yards lowing and reeking. The old stink still haunts the place. It returns at times, suspiring from the vacated soil, to remind us all that Chicago had once led the world in butcher-technology and that billions of animals had died here. And that night the windows were open wide and the familiar depressing multilayered stink of meat, tallow, blood-meal, pulverized bones, hides, soap, smoked slabs, and burnt hair came back. Old Chicago breathed again through leaves and screens. I heard fire trucks and the gulp and whoop of ambulances, bowel-deep and hysterical. In the surrounding black slums incendiarism shoots up in summer, an index, some say, of psychopathology. Although the love of flames is also religious. However, Denise was sitting nude on the bed rapidly and strongly brushing her hair. Over the lake, steel mills twinkled. Lamplight showed the soot already fallen on the leaves of the wall ivy. We had an early drought that year. Chicago, this night, was panting, the big urban engines going, tenements blazing in Oakwood with great shawls of flame, the sirens weirdly yelping, the fire engines, ambulances, and police cars – mad-dog, gashing-knife weather, a rape and murder night, thousands of hydrants open, spraying water from both breasts.

There is no part of this country where one cannot find a source of fresh, organic meat and produce. I’m not talking about Whole Foods, I’m referring to farmers’ markets and local butchers and fishermen and -women. If you can’t find a source for fresh produce and eggs and/or chicken, bacon, and/or dairy products, by Christ, become the source! What more noble pursuit than supplying your community with breakfast foods?! If you want to read more about this notion, by actual smart and informed writers, pick up some Michael Pollan and some Wendell Berry. I have no intention of ever ceasing to enjoy red meat. However, I firmly believe that we can choose how and where our meat is raised, and I’m all for a grass-fed, happy steer finding its way to my grill long before a factory-farmed, filthy, corn-fed lab creation. It’s up to us to choose farm-to-table fare as much as possible until it becomes our society’s norm once again.

Central to the Jain view of the predicament of the soul is the distinctive Jain theory of karma....We act and experience the results of our acts; that is, we consume (and must consume) the fruit (phal) of our actions (karmas)....The accumulations of karma on the soul are responsible for the soul's bondage. This is because they cover the soul and occlude its true nature, which is omniscient bliss. The keys to liberation, therefore, are two. First, one must avoid the accumulation of future karma. Violent actions are particularly potent sources of karmic accumulation, and this is the foundation of the tradition's extraordinary emphasis on non-violence. Second, one must eliminate the karma already adhering to the soul...The behavior of men and women who are not Jains creates the most damage. The meat eaters of this world, the fighters of wars, the butchers, the choppers of trees, and so on, leave a vast trail of carnage wherever they go.

(From Chapter 9: Hearts and Gizzards) I’m lying on the hard and narrow bed, on the mattress made of coarse ticking, which is what they call the covering of a mattress, though why do they call it that as it is not a clock. The mattress is filled with dry straw that crackles like a fire when I turn over, and when I shift it whispers to me, hush hush. It’s dark as a stone in this room, and hot as a roasting heart; if you stare into the darkness with your eyes open you are sure to see something after a time. I hope it will not be flowers. But this is the time they like to grow, the red flowers, the shining red peonies which are like satin, which are like splashes of paint. The soil for them is emptiness, it is empty space and silence. I whisper, Talk to me; because I would rather have talking than the slow gardening that takes place in silence, with the red satin petals dripping down the wall. I think I sleep. [...] I’m outside, at night. There are the trees, there is the pathway, and the snake fence with half a moon shining, and my bare feet on the gravel. But when I come around to the front of the house, the sun is just going down; and the white pillars of the house are pink, and the white peonies are glowing red in the fading light. My hands are numb, I can’t feel the ends of my fingers. There’s the smell of fresh meat, coming up from the ground and all around, although I told the butcher we wanted none. On the palm of my hand there’s a disaster. I must have been born with it. I carry it with me wherever I go. When he touched me, the bad luck came off on him. I think I sleep. I wake up at cock crow and I know where I am. I’m in the parlour. I’m in the scullery. I’m in the cellar. I’m in my cell, under the coarse prison blanket, which I likely hemmed myself. We make everything we wear or use here, awake or asleep; so I have made this bed, and now I am lying in it.

Four piles of dead were heaped together like broken meat on a butcher’s stall — not a whit more tenderly — and cleared out of the way like carrion; the ground was broken up into great pools of blood, black and noisome; troops of flies were swarming like mimic vultures on bodies still warm, on men still conscious, crowding over the festering wounds (for these men had lain there since Saturday at noon!), buzzing their death-rattle in ears already maddened with torture. That was what we saw in the Malakoff, what we saw a little later in the Great Redan, where among cookhouses, brimful of human blood, English and Russian lay clasped together in a fell embrace, petrified by death; where the British lay in heaps, mangled beyond recognition by their dearest friends, or scorched and blackened by the recent explosions; and where — how strange they looked there! — there stood outside the entrance of one of the houses, a vase of flowers, and a little canary!

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

There is a method for it: ten men are required. The sergeant surgeon with his instrument; the sergeant of the wood-yard with mallet and block. The master cook, who brings the butcher's knife; the sergeant of the larder, who knows how meat should be cut; the sergeant ferrer with irons to sear the wound; the yeoman from the chandlery, with waxed cloths; the yeoman of the scullery with a dish of coals to heat the searing iron, a chafing dish to cool them; the sergeant of the cellar with wine and ale; the sergeant of the ewery with basin and towels. And the sergeant of the poultry, with a cock, its legs strung, struggling and squawking as he holds it against the block and strikes off its head. When the fowl has been sacrificed the right arm of the offender is bared. His forearm is laid down. The butcher fits the blade to the joint. A prayer is said. Then the sword hand is severed, the veins are seared, and the body of the collapsed offender is rolled onto a cloth and carried away.

The companies that hauled the oil away were called renderers. Besides restaurant oil, renderers also collected animal carcasses—pigs and sheep and cows from slaughterhouses, offal thrown out by butcher shops and restaurants, euthanized cats and dogs from the pound, dead pets from veterinary clinics, deceased zoo animals, roadkill. Mounds of animals were trucked to the rendering plant and bulldozed into large pots for grinding and shredding; then the raw meat product was dumped into pressure cookers, where fat separated from meat and bones at high heat. The meat and bones were pulverized into protein meal for canned pet food. The animal fat became yellow grease, which was recycled for lipstick, soap, chemicals, and livestock feed. So cows ate cow, pigs ate pig, dogs ate dog, cats ate cat, and human beings ate the meat fed on dead meat, or smeared it over their faces and hands. Rendering was one of the oldest industries in the country, going back to the age of tallow, lard, and candlelight, and one of the most secretive.

Born in 1916 and named for the bloodiest battle of the Great War, Clark was one of a family of five children deserted by their father, as so many were during those hard times. As a result, he was determined that what had happened to his family would never happen to his own children. Clark could never forget the times when food was so scarce that he would go down to the St. Lawrence Market to shoot pigeons off the rafters so that his mother could make a pigeon pie for dinner. He could never forget the little store at the corner of Queen and Augusta where Cooper the butcher would cock an eye at him and ask: “How’s your dog, Vern?” Both knew there was no dog, but Clark would reply with a straight face, “Not too bad.” And Cooper would respond with an equally straight face, “I’d better give you a few bones. I’ll give you some with a little meat on.” There were thousands of Verdun Clarks in the thirties, living on soup made from scraps dispensed by sympathetic tradesmen. That’s how people were in the Depression, generous in the midst of want. As Verdun Clark would often remark, years later, “They aren’t like the people today. There’s no comparison. No comparison.

The Sandwich Maker would pass what he had made to his assistant who would then add a few slices of newcumber and fladish and a touch of splagberry sauce, and then apply the topmost layer of bread and cut the sandwich with a fourth and altogether plainer knife. It was not that these were not also skilful operations, but they were lesser skills to be performed by a dedicated apprentice who would one day, when the Sandwich Maker finally laid down his tools, take over from him. It was an exalted position and that apprentice, Drimple, was the envy of his fellows. There were those in the village who were happy chopping wood, those who were content carrying water, but to be the Sandwich Maker was very heaven. And so the Sandwich Maker sang as he worked. He was using the last of the year’s salted meat. It was a little past its best now, but still the rich savour of Perfectly Normal Beast meat was something unsurpassed in any of the Sandwich Maker’s previous experience. Next week it was anticipated that the Perfectly Normal Beasts would appear again for their regular migration, whereupon the whole village would once again be plunged into frenetic action: hunting the Beasts, killing perhaps six, maybe even seven dozen of the thousands that thundered past. Then the Beasts must be rapidly butchered and cleaned, with most of the meat salted to keep it through the winter months until the return migration in the spring, which would replenish their supplies. The very best of the meat would be roasted straight away for the feast that marked the Autumn Passage. The celebrations would last for three days of sheer exuberance, dancing and stories that Old Thrashbarg would tell of how the hunt had gone, stories that he would have been busy sitting making up in his hut while the rest of the village was out doing the actual hunting. And then the very, very best of the meat would be saved from the feast and delivered cold to the Sandwich Maker. And the Sandwich Maker would exercise on it the skills that he had brought to them from the gods, and make the exquisite Sandwiches of the Third Season, of which the whole village would partake before beginning, the next day, to prepare themselves for the rigours of the coming winter. Today he was just making ordinary sandwiches, if such delicacies, so lovingly crafted, could ever be called ordinary. Today his assistant was away so the Sandwich Maker was applying his own garnish, which he was happy to do. He was happy with just about everything in fact.

The word ‘fleisch’, in German, provokes me to an involuntary shudder. In the English language, we make a fine distinction between flesh, which is usually alive and, typically, human; and meat, which is dead, inert, animal and intended for consumption. Substitute the word ‘flesh’ in the Anglican service of Holy Communion: ‘Take, eat, this is my meat which was given for you…’ and the sacred comestible becomes the offering of something less than, rather than more than, human. ‘Flesh’ in English carries with it a whole system of human connotations and the flesh of the Son of Man cannot be animalised into meat without an inharmonious confusion of meaning. But, because it is human, flesh is also ambiguous; we are adjured to shun the world, the flesh and the Devil. Fleshly delights are lewd distractions from the contemplation of higher, that is, of spiritual, things; the pleasures of the flesh are vulgar and unrefined, even with an element of beastliness about them, although flesh tints have the sumptuous succulence of peaches because flesh plus skin equals sensuality. But, if flesh plus skin equals sensuality, then flesh minus skin equals meat. The skin has turrned into rind, or crackling; the garden of fleshly delights becomes a butcher’s shop, or Sweeney Todd’s kitchen. My flesh encounters your taste for meat. So much the worse for me.

There were strange stories going around about adults who preyed on children. Not just for sex, but for food. Hyuck was told about people who would drug children, kill them, and butcher them for meat. Behind the station near the railroad tracks were vendors who cooked soup and noodles over small burners, and it was said that the gray chunks of meat floating in the broth were human flesh. Whether urban legend or not, tales of cannibalism swept through the markets. Mrs. Song heard the stories from a gossipy ajumma she had met there. “Don’t buy any meat if you don’t know where it comes from,” she warned darkly. The woman claimed she knew somebody who had actually eaten human flesh and proclaimed it delicious. “If you didn’t know, you’d swear it was pork or beef,” she whispered to a horrified Mrs. Song. The stories got more and more horrific. Supposedly, one father went so insane with hunger that he ate his own baby. A market woman was said to have been arrested for selling soup made from human bones. From my interviews with defectors, it does appear that there were at least two cases—one in Chongjin and the other in Sinuiju—in which people were arrested and executed for cannibalism. It does not seem, though, that the practice was widespread or even occurred to the degree that was chronicled in China during the 1958-62 famine, which killed as many as 30 million people.

My Father Comes Home From Work" My father comes home from work sweating through layers of bleached cotton t-shirts sweating through his wool plaid shirt. He kisses my mother starching our school dresses at the ironing board, swings his metal lunchbox onto the formica kitchen table rattling the remnants of the lunch she packed that morning before daylight: crumbs of baloney sandwiches, empty metal thermos of coffee, cores of hard red apples that fueled his body through the packing and unpacking of sides of beef into the walk-in refrigerators at James Allen and Sons Meat Packers. He is twenty-six. Duty propels him each day through the dark to Butcher Town where steers walk streets from pen to slaughterhouse. He whispers Jesus Christ to no one in particular. We hear him-- me, my sister Linda, my baby brother Willy, and Mercedes la cubana’s daughter who my mother babysits. When he comes home we have to be quiet. He comes into the dark living room. Dick Clark’s American Bandstand lights my father’s face white and unlined like a movie star’s. His black hair is combed into a wavy pompadour. He sinks into the couch, takes off work boots thick damp socks, rises to carry them to the porch. Leaving the room he jerks his chin toward the teen gyrations on the screen, says, I guess it beats carrying a brown bag. He pauses, for a moment to watch.

But there is a time that descends upon the world when you least expect it, something like the mouth of a wolf which breathes over forests and sometimes upon the head of a person of some importance, blowing out their dreams, erasing the paths which, until then, promised a sure future - and Mușa had left the house exactly during such a time. It was summer, and from behind the butcher’s the unsettling smell of crushed meat and bones was rising.  She skirted the mound which still stands high even today in the middle of the slum and proceeded on to the market.  And what a sight unfolded before her! The sky was sighing sleepily, and from under it one could hear the jingling of beads that evoked an earlier time. Mușa took lazy steps, dragging her slippers, enjoying the feeling of stepping over tiny stones that she could feel through new soles, listening to the vulgar happiness of glass and the cossetted whispers of round pearls. She rummaged through the bracelets and rings, she perused the amber jewelry, and in the end she stopped in front of a shop selling dessert accessories: silver teaspoons, coffee cups and crystal glasses, jam plates made of fragrant wood and particularly low tables, painstakingly inlaid or painted with women half-hidden in veils. Everything lost its allure however after glimpsed the the merchant selling them, a dark-skinned man, in whose eyes smoldered desires without hope – perfidious shoots, like sprigs of hemlock.  Without taking his eyes off her, the merchant offered her a silver ibric, and in its reflections, bleached by the summer sun, swam the tiny fish of temptation. (Homeric)

As far as he was concerned, Testaccio, not the Via del Corso or the Piazza del Campidoglio, was the real heart of Rome. For centuries animals had been brought here to be butchered, with the good cuts going to the noblemen in their palazzos and the cardinals in the Vatican. The ordinary people had to make do with what little was left---the so-called quinto quarto, the "fifth quarter" of the animal: the organs, head, feet, and tail. Little osterie had sprung up that specialized in cooking these rejects, and such was the culinary inventiveness of the Romans that soon even cardinals and noblemen were clamoring for dishes like coda all vaccinara, oxtail braised in tomato sauce, or caratella d' abbachio, a newborn lamb's heart, lungs, and spleen skewered on a stick of rosemary and simmered with onions in white wine. Every part of the body had its traditional method of preparation. Zampetti all' aggro were calf's feet, served with a green sauce made from anchovies, capers, sweet onions, pickled gherkins, and garlic, finely chopped, then bound with potato and thinned with oil and vinegar. Brains were cooked with butter and lemon---cervello al limone---or poached with vegetables, allowed to cool, then thinly sliced and fried in an egg batter. Liver was wrapped in a caul, the soft membrane that envelops a pig's intestines, which naturally bastes the meat as it melts slowly in the frying pan. There was one recipe for the thymus, another for the ear, another for the intestines, and another for the tongue---each dish refined over centuries and enjoyed by everyone, from the infant in his high chair to the nonnina, the little grandmother who would have been served exactly the same meal, prepared in the same way, when she herself was a child.

One day, at a quiet hour, I found myself alone in a certain gallery, wherein one particular picture of pretentious size set up in the best light, having a cordon of protection stretched before it, and a cushioned bench duly set in front for the accommodation of worshipping connoisseurs, who, having gazed themselves off their feet, might be fain to complete the business sitting. This picture, I say, seemed to consider itself the queen of the collection. It represented a woman, considerably larger, I thought, than the life. I calculated that this lady, put into a scale of magnitude suitable for the reception of a commodity of bulk, would infallibly turn from fourteen to sixteen stone. She was indeed extremely well fed, very much butcher's meat, to say nothing of bread, vegetables, and liquids must she have consumed to attain that breadth and height, that wealth of muscle, that affluence of flesh. She lay half reclined on a couch – why, it would be difficult to say. Broad daylight blazed round her. She appeared in hearty health, strong enough to do the work of two plain cooks. She could not plead a weak spine. She ought to have been standing, or at least sitting bolt upright. She had no business to lounge away the noon on a sofa. She ought likewise to have worn decent garments – a gown covering her properly, which was not the case. Out of abundance of material, seven and twenty yards I should say, of drapery, she managed to make inefficient raiment. Then, for the wretched untidiness surrounding her, there could be no excuse. Pots and pans – or perhaps I ought to say, vases and goblets – were rolled here and there on the foreground, a perfect rubbish of flowers was mixed amongst them, and an absurd and disorderly mass of curtain upholstery smothered the couch and cumbered the floor. On referring to the catalog, I found that this this notable production bore name: 'Cleopatra.

Say I decide that it would be a good thing to insert pictures here demonstrating cultural relativism, displaying an act that is commonsensical in one culture but deeply distressing in another. I know, I think, I'll get some pictures of a Southeast Asian dog meat market. Like me, most readers will likely resonate with dogs. Good plan! On to Google Images and the result is that I spend hours transfixed, unable to stop, torturing myself with picture after picture of dogs being carted off to market. Dogs being butchered, cooked and sold. Pictures of humans going about their day's work in a market indifferent to a crate stuffed to the top with suffering dogs. I imagine the fear those dogs feel. How they are hot, thirsty, in pain. I think, what if these dogs had come to trust humans? I think of their fear and confusion. I think, what if one of the dogs whom I've loved had to experience that? What if this happened to a dog my children loved? And with my heart racing, I realize that I hate these people. Hate! Every last one of them and despise their culture. And it takes a locomotive's worth of effort for me to admit that I can't justify that hatred and contempt. That mine is a mere moral intuition. That there are things that I do that would evoke the same response in some distant person whose morality and humanity are certainly no less than mine. And that but for the randomness of where I happen to have been born, I could have readily had their views instead. The thing that makes the tragedy of commonsense morality so tragic, is the intensity with which you just know that They are deeply wrong. In general, our morally tinged cultural institutions, religion, nationalism, ethnic pride, team spirit, bias us toward our best behaviors when we are single shepherds, facing a potential tragedy of the commons. They make us less selfish in Me versus Us situations, but they send us hurtling toward our worst behaviors when confronting Thems and their different moralities.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

Flesh parted beneath his silvered blade, a butcher’s dirge of steel cleaving meat.

A surprising percentage of your own society, with all your heritage of murder, would like to believe that Life survives by going to the supermarket. So the ideal would be to train cattle to make butcher knives and take turns cutting each other up at a convenient location.

Location 29-30 [One who buys butcher's meat or poultry violates this gâthâ. For by paying the butcher for meat be has killed, the buyer shares his sin by "sanctioning" his act.] ========== Location 31-31 A "creature" is something created (by God), but Buddhists regard all living organisms as evolved by due process of natural law. ========== Location 65-65 Hatred is never quenched by hatred; hatred ceases by [showing] love; this is an old rule. ========== Location 66-66 Let a man overcome anger by love, evil by good, the greedy by liberality, the liar by truth. ========== Location 131-132 The evil-doer suffers in this world, and he suffers in the next; he suffers in both. He suffers when he thinks of the evil he has done; he suffers more when going on the evil path. ========== Location 132-134 Surely an evil deed does not turn on a sudden like milk [curdling]; it is like fire smouldering in the ashes, which burns the fool. . . . An evil deed [Page 10] kills not instantly, as does a sword, but it follows the evil doer [even] into the next world. ========== Location 186-187 "He abused me, he reviled me, he beat me, he subdued me"; he who keeps this in his mind, and who feels resentment, will find no peace. ========== Location 208-208 Purity and impurity belong to oneself, no one can purify another. ~~Golden Rules of Buddhism by Henry Steel Olcott

He ended up coming back to her. For different reasons they went into a butcher's shop. For her the smell of raw meat was a perfume that levitated her as if she’d eaten As for him, what he wanted to see was the butcher and his sharp knife. He envied the butcher and wanted to be one himself. Sticking a knife into meat turned him on. Both left the butcher’s satisfied. Though she wondered: what would the meat taste like? And he wondered: how do you get to be a butcher. What was their secret?