The good life

Shooting Times & Country|July 29, 2020

The good life
Putting fresh, locally sourced meat on your table may be easier than you think
Jamie Tusting

One of the fascinating by-products of my attempt to be meat self-sufficient for a year has been the conversations it has generated. People from all walks of life have been intrigued by my challenge and, dare I say it, a little envious. There is an underlying feeling of resentment at being beholden to the refrigerated meat aisles in the shops and the endless shelves of unexciting, plastic-wrapped, mass-produced meat. But for many, this really is seen as the only option, especially those living hectic lives with little time to pause and reflect on where they are sourcing food.

I can appreciate how lucky I am that I have such incredible resources on my doorstep and that my passions of shooting and fishing sometimes yield an edible outcome. But perhaps these edible outcomes are not as inaccessible as first meets the eye.

Throughout June and into July, I spent quite a few evenings out on rivers or lakes trying to catch my supper but often calling time without anything to show for my efforts. I was, however, more than happy to take home what has become known as a ‘pity fish’ — one that a friend has caught and is willing to hand over.

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July 29, 2020