434: From Vegetarian To Butcher
Wise Traditions
Weston A. Price Foundation
4.7 • 2.4K Ratings
🗓️ 21 August 2023
⏱️ 42 minutes
🧾️ Download transcript
Summary
What could possibly persuade someone to go from vegetarian to butcher? Kate Kavanaugh tells what shifted in her that led to this profound lifestyle and dietary change. Kate is indeed a butcher, and also a farmer, and the host of the Mind, Body, and Soil podcast, among other initiatives.
Today, she shares insights on our place in the complex web of nourishment. Among other things, she conveys her realization that what we eat becomes us, in a very real sense; how the seasons affect the fat and protein on an animal's body; and how uncomfortable we feel with the death of animals…and just plain death, period. Kate also gets practical as she explains the process of processing (what happens to our meat before it hits our table) and how to find farms near us, wherever we live.
Visit Kate's websites: groundworkcollective.com and
and her podcast Mind, Body, and Soil
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Transcript
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| 0:00.0 | From the Weston A Price Foundation, welcome to the Wise Traditions Podcast for Wise |
| 0:10.6 | Traditions in Food, Farming and the Healing Arts. |
| 0:14.0 | We are your source for scientific knowledge and traditional wisdom to help you achieve |
| 0:18.2 | optimal health. |
| 0:23.0 | And now here is our host and producer, Hilda Labrata-Gor. |
| 0:27.6 | Hey, Hilda here. |
| 0:30.2 | What turned a vegetarian, full-fledged city girl into a butcher? |
| 0:36.2 | This is episode 434 and our guest today is Kate Kavanaugh. |
| 0:41.1 | Kate is a butcher and also a farmer and the host of the Mind, Body and Soil Podcast |
| 0:47.0 | among other initiatives. |
| 0:48.6 | Today, Kate tells us about her lifestyle and dietary shift to butchery and farming. |
| 0:54.2 | She shares her process that includes the change in her perception of our place in the complex |
| 1:00.3 | web of nourishment. |
| 1:02.3 | Her insights that come from her research and experience farming and in butchery include |
| 1:08.3 | how what we eat becomes us in a very real sense, how the seasons affect the fat and the |
| 1:14.4 | protein on an animal's body and how uncomfortable we feel with the death of animals and just |
| 1:20.8 | play in death period. |
| 1:22.6 | Kate also gets into the difference between a butcher shop and a processing plant and |
| 1:27.8 | she explains why farmers hit red tape when it comes to butchering their own livestock. |
| 1:33.5 | Before we dive into the conversation, I want to invite you to make an investment in your |
| 1:36.9 | own health by purchasing more of your food from local farms. |
| 1:41.1 | It's good for you and for the economy in your community. |
... |
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