Despite the trend towards knowing where your food comes from, it seems not everyone is happy to share a dining room with a future meal.
Last night we devoured five courses of Mount Gnomon pork at Drift's Pig Out dinner. Chef Tom Dicker took us around the world with dishes inspired by France, Asia, the United States, and Italy.
We had pork hock terrines, rillettes, spicy salads, pulled pork burgers and dagwood dogs, cheek ragu, and of course, rich pork belly. Dessert was an heirloom apple and cinnamon tart - and the pastry was made with our lard.
We set up a piglet pen at the entrance of the restaurant. The piglets were clean, silky, and well-behaved. They snuggled into their straw while we tucked into our meal.
After the fourth course I thought it was time to introduce one of them to our table of friends.
But from the horrified looks darting across the room, apparently piglet patting at a pig out is not the done thing.
I think it's curious that it's quite acceptable to be in the same room as a dead pig, but not a grunting, chubby live pig.
Maybe not everyone is as enthusiastic about paddock-to-plate experiences as I am - but I stand firm in my belief that if we want to eat meat, we stop telling ourselves porkies, and accept where it comes from.
I am heartened though in knowing that the 70 people at last night's dinner are now fully aware that pork = pigs.
Our Rare Day Out farm open day on April 1 demonstrated there are many people in our community willing to learn about how we raise our pigs, sheep, and cattle, and that they want a grass roots experience.
We had 650 people visit us - that's right! 650! I can't think of a bigger farm field day in Tasmania other than Agfest (and I think it will be a while before we aim to attract 80,000 people).
The weather was stunning, the atmosphere relaxed. While Guy and I took groups around the farm our guests munched on pulled pork tortillas, sausages in sourdough, and slurped local beer and cider, and ethical coffee.
Kids spent hours cuddling (and squeezing) piglets and went home with animals painted on their faces.
Despite exhaustion, Guy and I couldn't sleep that night. Instead, we got up and read the blogs our visitors had already posted, and looked at the incredible number of photos on facebook and twitter.
The energy and inspiration generated on that day is still brightening our eyes and hearts.
Our thanks goes to: Guy's brother Dane for getting the farm into shape for our visitors; to Drift for crafting and serving the food; to Seven Sheds and Ritual Coffee for the drinks; to our neighbours, friends, and family who volunteered on the day; and to you - who supported us and enabled us to donate $3,000 to our causes. Thank you.
*Our causes were: Landcare Tasmania, the Rare Breeds Trust of Australia, Learn <> Grown, and Lucy's Holiday.
I think that food has become so sanitised eg. wrapped in plastic on a meat tray in a supermarket that is going to take time to 'convert' people to the from paddock to plate concept. But days like the 'Rare Day Out" can only help. Keep up the good work Guy and Eliza
ReplyDeleteWhen we last had ducklings, someone joked with me that they'd make great roast dinner. They seemed incredibly surprised when I said "yes, that's the idea". They were looking for shock value and didn't get it.
ReplyDeleteMy kids met the sheep that became our lamb on a spit a few days before the wedding and they both met Mum's pigs before they were turned into roasts.
I like the idea of actively showing people that pigs = pork, without the sanitising and cling-wrap covered packaging that happens in the middle.
I eat very little meat but when I do it is your pork or our own beef (next years steak was born this weekend) or our excess roosters. If I don't know it's history I don't eat it. My sister won't eat meat at my place though in case it is from our animals....I really don't understand that. I need to know the animal has had a good life.
ReplyDeletePerhaps if more people would take the time to know where their meal came from there would be a much needed end to intensive pig farming. Since becoming educated about the intensive pig farming practices I have not been able to eat any pork products unless I am sure they are free range pigs. I have since been pushing the issue with friends and family. I have converted some people but only wish I had the opportunity to educate and confront 70 people at once. Great work Eliza. We need to stop shying away from meeting our meat
ReplyDeleteGreat stuff. Well done Eliza. Maybe it is just me and the background I came from where Pig=Pork, but I remember going to see the first Babe film with a girlfriend at Uni. She was not impressed when at the end of the movie I declared that the movie made me hungry and I needed a pork roll to satisfy an hour and half of deep longing!
ReplyDeleteKeep up the great work.