I’ve talked about the reasons it’s a good idea to have tame chickens in your backyard flock. But, like most things in life, it’s not perfectly black and white.
I don’t raise meat chickens. I’m sort of interested in it, and I admire those if you who do. The amazing heritage breed chicken meat I get from Kristy, of Chowdown Farm, at the farmer’s market, is the most delicious I have ever tasted. (She even brought whole, dark-skinned, young roosters to my house, and taught me how to butcher them, for a coq au vin I was making a few years ago!) I can imagine that if you are raising meat chickens, you might prefer not to get to know them quite so well.
My grandparents raised a few cattle for beef, on their gold country ranch, when I was growing up. My grandfather’s barbecue skills were legendary. He sometimes jokingly named a cow “Steak”, and another “Hamburger”. And I will admit to having a few qualms as we ate dinner on the patio overlooking the cows grazing on the rolling golden hills.
But gosh those garlicky, red wine-marinated, steaks, with homemade pesto fettuccine, green beans from the garden, and wild blackberry pie for desert, were among the favorite meals of my life. And I think it would have been a little harder to enjoy the steaks if the cows had been named “Bessie”, and “Clarabelle”, and had come running when I called them!