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Making the Connection Between Food and Animal on the Farm

By Claire Benning, V Form–Currently Attending Chewonki Semester School

{Editor’s note:  The following piece is graphic in its real, intelligent, and vivid portrayal of the writer’s experience of slaughtering a chicken.}

This is not something that we usually do at Chewonki. Legally we are not allowed to slaughter our own chickens to then serve to the dining hall; we have to send them to a slaughter house. This was a one-time opportunity that was made available to us by one of our faculty members who works in the woodshop. He had three roosters who were causing him some trouble and were dangerous to keep around both his hens and his baby daughter. He asked our (more…)