[Sca-cooks] Handling special diet needs at feasts

[Sue Clemenger]

Short answer version ('cuz I'm tired and need to go to bed):
For one, the stuff tends to taste better--more apt to be
locally/regionally produced, etc.  For instance, eggs from free-range
chickens, in my experience (raised them for years) have sturdier shells,
and darker yolks.  And a lot of folks are concerned about ingesting high
levels of hormones, additives, pesticides, etc., etc., that they can
avoid much more easily if they stick to foods that are labeled
"organic."  For some it's not even an ethical decision or part of their
philosophy--some have bad reactions to chemical additives and whatnot,
and need to stay away from them.
I very much admire folks who can/will do their own butchering--they tend
to be much more aware and respectful of their food sources.  I grew up
with a dad who hunted to feed us, and I still live in a state that is
_very_ pro-hunting and pro-gun, so I understand the ethical stance.  I
just happen to be really, really squeamish about taking care of it
myself--just an odd little personal quirk that I've moderated over the
years but never completely gotten over.
--Maire, perfectly omnivorous (except when it comes to those scribal
errors some call organ meats <g>)

Philippa Alderton wrote:
>

> OK, why this free-range/organic thing? This is an
> honest question. I have some comprehension of the
> "poor little critter" and religious vegetarianisms,
> but why this twist on it?
>
> My take on the entire deal is to try to butcher my own
> meats at least once a year, so that I never forget
> that I'm dealing with a living creature, and accept
> the responsibility for my actions, and allow myself to
> pretend meat comes painlessly from a meat factory, but
> considering how often, and how recently, I've been
> actually hungry, I get very irritated at folk who turn
> their noses up at perfectly good (in my eyes) food.