Merry Meat

Merry Meat
by Anda Powers

Admit it; you've thought about it. Just how far does “An ye harm none” go? Being Pagan opens your eyes to a new world of possibility. Suddenly, animals aren't mindless objects to dominate and use. They're sentient creatures that deserve respect and compassion. But how does that affect what's in your refrigerator? Can you eat someone you respect, or do you have to choose between your beliefs and burgers?

The answer is a solid “maybe,” a long gray spectrum between carnivore and vegan. To decide where you fall, do some soul searching. Do you believe that it's wrong for people to kill for food, or is it ok since other animals do it? Which is more important: quality of life or quantity? Is there a difference between killing a cow with a soul and a carrot with a soul?

Chances are, you'll find yourself somewhere in the realm of “sort of.” If you find that you care about the welfare of animals, but can't justify giving up meat completely, you're part of a majority of Pagans. But, what do you do with this revelation? How can you translate your convictions into a diet you can live with?

First of all, realize that you are an omnivore. Cutting back on the amount of meat that you consume each day is not only good for the critters. It's also a way to reduce your risk of colon cancer and ensure that you're getting enough vitamins from other foods. If you're used to eating meat at every meal, try easing into the change by substituting commercial meat alternatives into your favorite recipes. Try patties, crumbles, strips and cutlets. The texture and taste aren't exactly like meat, but they add a pleasant new dimension to old standards.

If you can't afford to keep buying un-chicken, look into textured vegetable protein (TVP). It's extracted from soybeans and is rich in protein, fiber and possibility. Like prepared meat substitutes, TVP comes in different forms and flavors and can be used in any dish, from lasagna to burgers. Another obvious perk is its small price tag, as low as fifty cents for the reconstituted equivalent of a pound of hamburger.

To be sure that you're getting your daily allowances, also use vegetables instead of flesh. Thinly sliced onions and bell peppers make a good base for Sloppy Joes, especially when mixed with beans, corn or minced cauliflower. Just add sauce ingredients and buns. Use a bulk measurement equal to the meat called for and your recipes will yield the same amount of servings. And don't be squeamish; in well-seasoned and saucy dishes, you won't be able to taste some vegetables at all.

Wait a minute, you think. Aren't we just trading one form of life for another? Yes, we are. But, compare the treatment of plants to that of animals. Tomatoes aren't debeaked, malnourished, or crammed into a cage six sizes too small. If you buy heirloom varieties, you avoid laboratory genetic modification, and organics come without pesticides and herbicides. The veggie on your table has lived a natural, full life, as free of disease and damage as possible. Now, don't you feel better?

As for the meat you do eat, there are a few choices you can make to ensure that it was taken in a respectful manner.

If you have the space, raise it yourself. That's the only way to be absolutely sure that the animal is cared for in a humane way, and dies painlessly and with dignity. Rabbits are the best food animal to raise yourself. They're hearty, require little space to live comfortably, and are ready to butcher sooner than other livestock. They also breed easily in captivity, saving restock and veterinarian costs. Tasty as well as economical, they can be used in most dishes that call for chicken or pork, although they have a flavor all their own.

Realistically, however, most of us don't have the time or space to raise our own animals. In that case, the best option is to buy from someone you know. Contact farmers and co-ops in your area and tell them that you are looking for humane meat. You will probably have to buy an entire animal, but you will know that the animal was treated fairly. You may even get to meet your food before it is butchered and verify that its care is top-notch.

If you're miles away from the nearest pasture and the co-op route has left you eating rarebit, take heart. Look at the packages at your grocery store. Buy meats that are not genetically modified. “Organic” and “hormone-free” are also indications of better-than-average treatment. Some brands boast of free-range livestock and cage-free environments; however, these designations are not controlled by the FDA, and living conditions are not always better. To that end, you should research companies that sell in your area so you can make the best choice. Ask if preemptive antibiotics are used; if they are, avoid them. Ask, also, how much space is afforded each animal and how often stalls are cleaned.

Now that your freezer is stocked with happy creatures, your conscience can take a rest. If you find yourself grimacing at the emaciated pork your friends are buying, don't be afraid to speak up. A person doesn't need to be Pagan to recognize our role as caretakers, not owners, of the natural world. And each meal makes a difference. As more consumers choose to buy with the welfare of animals in mind, more companies respond by changing their practices. That means kabobs with a side of good karma. Nothing tastes better.

About the Author:

Anda Powers is an eclectic Wiccan practitioner. She has followed the Craft for twelve years, both as a solitary and as a member of informal circles. She is involved in ongoing studies of magickal and medicinal wortcunning, geomancy, ritual, theological history and dogma, and divination, particularly the Tarot. As a member of the Pagan community, Anda volunteers for local student and private organizations, participates in public celebrations and acts as a personal mentor.

She occasionally gives workshops or private tutoring sessions on energy flow, divination, the Craft and environmental issues.

Anda is a lifelong writer whose love affair with books encompasses all genres. She has published several poems through anthologies and has contributed freelance articles to the Coles County Leader newspaper and several small periodicals. In her work, Anda draws from her diverse background, love of knowledge, and intuitive insight into the nature of humanity and the Divine.

Anda is a self-professed permanent student. Her interests include spiritual and human studies, cryptozoology, homeopathic medicine and the environment. She is fluent in sign language and has a working knowledge of Spanish. Her social and professional skills have been honed by years of volunteering and work in retail. Although she is most eloquent through the printed word, she has also enjoyed participating in seminars and as a member of question and answer panels. She enjoys crocheting, heavy metal concerts, animals, debates and Mexican food. She is a native of Central Illinois.