Don’t Tell the Kids (New York Times)
Nine people had paid $100 each to learn how to raise, kill and butcher the animals. One was a woman hoping to start a farm in the Bronx. Another was considering a move to family land in Montana. A couple dressed in black had traveled from the Upper East Side with their knives and cutting boards in an Abercrombie & Fitch bag.
As the pre-slaughter lecture in Brooklyn began, Ms. Carpenter prepared students for the moment.
“Today is a somber day because we are going to be killing rabbits,” she said. “But I am always psyched after slaughter because I’m like, now I’m going to eat.”
The rabbit events appealed to the kind of adventurous cook who signs up for weekend sausage-making classes, in part because rabbits are an especially good way to learn basic home butchery.
The Korean always thought Americans were too divorced from the process through which their food came to them, which led to -- among other things -- confusing the relative placements of humans and animals, being disrespectful of their food, etc. Killing the animal that you will eat (or, in the very least, seeing it die,) certainly gives you a heightened appreciation for the food that you eat. This should be a required course at school.