I am documenting a year in the life at DaVero Winery, and documenting life includes documenting death. But this is the best kind of death: death of a life that was farm raised in the fresh air and warm sun, on organically grown leftovers, humanely slaughtered and artfully butchered, only to be thoughtfully cooked and served to conscientious consumers.

If you know me then you know that I am a big time animal lover. So watching an animal lose its life is not easy for me. But I do eat occasionally eat meat. I call myself an opportunivore… which basically means that I am a lazy eater and I will eat what I am served. But if I could have my choice, I would only eat meat that was raised and butchered this way. Because this is as good as it gets for an animal destined for the dinner plate. And what a healthier world it would be if we all ate meat that was raised and butchered by such ethical and humane standards.