Kids and meat

It’s been a busy year: baby 3 was born in November so we had trouble doing much in the garden or with the chickens. I haven’t eaten a single bird that I raised all year, I think, though we have been given a few. As a consequence we have bought a few chickens from the shop.
Today, while we were shopping, I told Miss 5 about a chicken in pastry dish I’m going to make this week since we were buying the ingredients at the time. “chicken?” She asks: “can I have the heart and liver?” I explained that the ones from the shop have had them taken out already. “where do they go?” She asks. I tell her it’s probably pet food. She’s a bit crestfallen. “can you kill a chicken so that I can eat its heart and liver?” is her response.
Cut to tonight: she’s enjoying a stew I made. She comments on how soft it is: I tell her it’s because it’s made of pork neck and hock, pointing out the corresponding parts of my own body. I tell her that the hock is what makes it feel good to eat: “tendons” she says, knowingly. We go on to discuss the cuts of meat, and she pokes around my neck to feel where the pork cut comes from.
I feel like this is what cooking and eating meat is about: knowing where cuts come from, why they’re different, which are fattier, leaner, tougher, or have more tendon. And being in touch with the offal is good too. When I was a kid I was shocked when I learned that meat comes from animals. My 5 year old knows that she and I are made of it! I guess that I’ll have to start showing Mr 2 all of this soon, but it will be easier with him: I’ll have Miss 5 to help him learn.

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2 responses to this post.

  1. […] « Kids and meat […]

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  2. […] the pastry dish that I mentioned  in “kids and meat“. It’s good because you can buy or make the ingredients in any combination. Ours was […]

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