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I once had the honor of eating bison that was killed by its organic herder, using only primitive tools to undress it. My word, that was such live meat. The herder was doing this as an anthropological final project at Hampshire College. He raised the bison and it ate local herbs (it's western Mass -- lots of yummy grasses and leaves, the occasional hemp residue). He killed the bison himself, flensed it, aged the meat, made tools from the bones to assist in the flensing, the works. It was truly a final project. It was SUCH good sausage.