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Chef @mattmarcus411 of @watershedatl carving up some deliciousness for guests at the 2020 @georgiaboucheriefestivals at @comfortfarms this past weekend. #gbf2020

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“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it. We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world. I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again—something that feeds our bodies and our souls. Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace.” ⁣
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A quote from author Michael Pollan, from his book entitled The Omnivore's Dilemma: A Natural History of Four Meals⁣
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Royal Jabali Ham, Belly and Shoulder⁣
📸 Taken by me at the @comfortfarms Boucherie event on January 19, 2020.

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Love this shot of the “Pleasure Dome” cook center designed by Hipolito Sanchez @slowmotionformeat to be used on site at the @comfortfarms Boucherie event this year. Grills, hanging hooks, planchas... it’s all there in one spot to allow the amazing Chefs to really showcase their talents!

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Please scroll through these images and read below. Jon... we appreciate and love you, brother. Thank you. 🇺🇸 ⁣⁣
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The Final Inspection... a moment during the pre-dawn remembrance ceremony at @comfortfarms leading up to the start of the final day of the Boucherie event. ⁣⁣
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It’s a moment for reflection and giving thanks... to honor those who have fallen so that those of us who remain may continue forward. ⁣⁣
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We must also give thanks and honor the lives of the animals raised with love, care, and affection who give their lives so that we may live on. ⁣⁣
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Being close to the activity of harvesting animals is never easy. There are always tears and moments of sorrow, as there should be. ⁣⁣
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Jon names his animals. He loves on and dotes on them throughout their lives. There were several tear-filled long pauses when it came time for Jon to talk about Brutus, his two year old Royal Jabali hog taken down for this year’s Boucherie event. ⁣⁣
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When the moment came, Jon gave Brutus his final meal of sweet potatoes and a @creaturecomfortsbeer lager, and @jasonthebutcher administered the kill in a humane and respectful way. ⁣⁣
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Death is never easy. Ever. But there can be growth from discomfort. ⁣⁣
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If eating animals is part of your dietary practice, I hope this post offers a moment of thoughtful reflection on how you might support Comfort Farms and other operations like it. ⁣⁣
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You can learn more about how you can support Comfort Farms at https://www.stagvetsinc.org⁣⁣
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📸 @comfortfarms⁣⁣ @bbqbeat ⁣

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