Do you look at this photo and think, man, I would seriously pay $300 to slice that bird’s carotid artery? If the answer is yes, maybe you should attend an upcoming chicken-slaughter workshop sponsored by Fleisher’s butchers. That’s the photo that accompanied an email invitation to “For Cluck’s Sake,” where:
Participants will meet at Fleisher’s in Kingston for a light breakfast, followed by a trip to Meadowview Farm in New Paltz where they will have the opportunity to slaughter and de-feather their own chicken! … Participants will learn how to quarter, spatchcock, and skin a chicken for home kitchen use. All followed by a locally sourced dinner prepared by the Fleisher’s crew … Cost is $300 and includes 3 meals, lecture with Joshua Applestone, and a chicken to slaughter and take home!
So … help me out here, foodies, back-to-the-land beardies, Kenji, anyone… does this sound fun to you?
Let’s put aside the cost for a minute. Yeah, you could probably do the street version of this at some illegal Bushwick chicken coop and save yourself $295. But Fleisher’s is a top-quality, organic, no-hormone operation, and we’re confident they’ll teach you to do the deed as humanely as possible. But still.
I’m not a vegetarian. But I have never once had the primal urge to cut up an animal myself, let alone whack it. I know that slicing and dicing your own livestock has been a big trend in Brooklyn for a few years now, what with pig butchering classes at the Meat Hook (though we’re pretty sure the swine shows up already dead) and various other events for cleaver-loving DIYers. But I’ve always wondered: Why do people enjoy this type of thing?
Sure, some say that if you can’t bear to witness the slaughter of your innocent dinner, maybe you shouldn’t be eating it in the first place. But this event seems to take the meet your meat philosophy even farther than most; you’re not watching a trained butcher, you’re wielding the knife with your own shaking hands. And don’t think you’ll be gently taking some chicken off of life support or hypnotizing it into stopping its own heart rate. No, this YouTube video is a good indication of how you’ll spend your Saturday:
No disrespect to Fleisher’s, but again, do you want to do this? Could you kill a chicken and go home and put it in a banh mi? Could you ever even eat chicken again after watching this video? Do you believe that if you want to eat meat, you have to be prepared to slaughter it yourself? Also, does anyone know what spatchcocking is?