Keni
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"I'm Dorothy Gale from Kansas"
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YOU ARE THE REASON
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he wasn't even looking at me and he found me
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@bannatynes
While still in it’s infancy, if you’d like to see what we are up to over at @pizzajig and Facebook.com/PizzaJig/ we’d love to know what you think. #pizzajig #makeityourself #woodburning #pizzaoven https://www.instagram.com/p/B5RxTVqJGtB/?igshid=uzs7ugyjkiom
Mignon chilling sewing bags. Her overlord keeping a keen eye. Says his name is Steve #stevethespider https://www.instagram.com/p/B4z8L1BJXUD/?igshid=1iy4hftt99ocn
@gardnermignon thinks that it is little weird that I burn our veggies. I saw it done once years ago and tasted the difference. More often than not, I light’em up. It is well worth the effort. Apparently there is a time and place for indoor fires. Turns out it isn’t 25 minutes prior to the kids bed time. Who knew? https://www.instagram.com/p/BwmxGs2pyyV/?utm_source=ig_tumblr_share&igshid=108co1dcwn2m6
Trying something a little different with our broilers. We’ll see how it goes. #bannatyneslittlefarm #keepitlittle https://www.instagram.com/p/BwblupSpqVn/?utm_source=ig_tumblr_share&igshid=1xg30bdg8knsb
Mignon and I have different gardens. Both are pretty. Mine just tastes better. https://www.instagram.com/p/BvhKgv1AJUL/?utm_source=ig_tumblr_share&igshid=1dr456gptzcnm
This time of year is my favorite. Kids on school holidays playing catch while the dogs look on disbelievingly at the daftness of it all. https://www.instagram.com/p/BvhIun-Ajfu/?utm_source=ig_tumblr_share&igshid=z1g8zez1fskp
Sunset on the way home. Ain’t she pretty. #bannatyneslittlefarm https://www.instagram.com/p/BvRyXHNgCuS/?utm_source=ig_tumblr_share&igshid=w607dzomdio
Standing hay. Hey hey hey. #bannatyneslittlefarm https://www.instagram.com/p/BvRvnsegNaH/?utm_source=ig_tumblr_share&igshid=z7t6bn79eukp
This little piggy ‘went to market’.
The euphemisms we use to describe the manner in which we grow and prepare our food is often humorous to me. I don’t laugh at the impending death of animals. Nor the need to be crass about it. I think there is probably more of an understanding considering we deal with the cold hard facts about what is actually happening. We don’t merely ‘send animals to market’. Most of the time we personally take animals to be slaughtered at the abattoir. We do so in small quantities, where the defining features of animals on your trailer, stays with you for a few hours. Things like the facial markings of an ox. The description of ‘going to market’, is not for the benefit of anyone in the process of taking that animal’s life. Descriptions of things seldom modify the task at hand.
On the surface of it, you would think that the main beneficiaries of fluffy descriptions are those who choose to eat animals and outsource all the gory details. I have no problem with this. We base our business on exactly that premise. We want people to be cognizant of how their food is prepared. We just want them to understand that we are taking that burden off their shoulders. It’s a part of the job that we do, so that we are able to do other parts of our job. We see it as our responsibility. It is not something I enjoy. Strangely, it is something I value.
The idea that by being part of the process of taking a life, you somehow derive benefit, is odd. It’s a strange thing to try and articulate. Coming to terms with killing things, adds a perspective to your life that is difficult to describe. I’m not sure perspective is the right word, it is more than just looking at the same things differently. It also shifts your position. It make you look at the same things differently, while simultaneously changing the things you are looking at. It is definitely peculiar to describe it as adding value. The process is very weighted. It brings up questions and forces you to answer things you wouldn’t normally. It adds so much to how you experience the world around you. The overriding consequence is probably a little counter intuitive. It magnifies your compassion. At least it did for me. I think if it didn’t - you wouldn’t be normal. There is a concurrent finality and ongoing process that both stop and continue all at once.
The process forced us to work out what we were comfortable with in terms of how we rear our animals. It is the end of a process that has taken many months of care and hard work. There is a degree of achievement in death. At the end of the day it is our stamp to say that we are proud of what we do. To that end, euphemisms help too. They also lend a level of respect toward the animal. I know it is probably just a superficial one for our benefit, but intention needs to count for something.
With the manner in which we do things, there are loads of tradeoffs and it is by no means binary. We think we have come up with a pretty good solution - all things considered. I’d love to have the conversation with anyone who is keen on finding out why we do what we do. We sit in a very awkward position where 7 years and three droughts later, we know what we need to do to make ethically reared meat a reality for a lot more people. Frustratingly, but unsurprisingly in our current climate, we are battling to raise the necessary funds to do it. As a last attempt, we are actively looking for funding partners that share our passion to try and make ethically reared animals the norm, for us, our livestock and the environment.
Getting ‘these little piggies to market’ will be the start and end for us.
Even after life, our chickens are allowed to move around. Very chuffed to be taking this bird for a spin. #da-dum-cha #bannatyneslittlefarm #freerangechickens #braaitime https://www.instagram.com/p/BvE6jGBAWnP/?utm_source=ig_tumblr_share&igshid=s177ns8ypwu2
Two packets of chicken wings. Pretty good value if you know what you are doing. Crispy, spicy, beer batter bird tips in front of the cricket. Super simple super tasty. #chuffed #bannatyneslittlefarm #wingingit #freerangechickens #crispy https://www.instagram.com/p/BurPGwIhqMp/?utm_source=ig_tumblr_share&igshid=1r0h6uc33fikt
Chili sauce on the ferment. Already smells fantastic. This batch is going to be addictively fiery #bannatyneslittlefarm #fermentedfoods #kitchengarden #organicallygrown https://www.instagram.com/p/BuYcuqjhLY_/?utm_source=ig_tumblr_share&igshid=y4prgdo6mhti
Roast beetroot straight from the garden. Not the sexiest veg but super easy to grow. Our kids love the danger of high steaks eating, under the threat of stain and death. #bannatyneslittlefarm #beet #beatthebeet #organicallygrown #growyourown https://www.instagram.com/p/BuQbTY9AOKo/?utm_source=ig_tumblr_share&igshid=17xf315l7nrzw
Pretty little thing. Gypsy or beef steak tomato. I can’t be sure my documentation could be better. Absolute delicious though. #bannatyneslittlefarm #kitchengarden #grownorganically #growyourown https://www.instagram.com/p/Bt5ohpvgEo9/?utm_source=ig_tumblr_share&igshid=d4bmv9t4pc9j
The fly brigade out in full force. Eggs in the making. #bannatyneslittlefarm #chickenonthemove https://www.instagram.com/p/Bt2h-0Fg16n/?utm_source=ig_tumblr_share&igshid=t5sxhe47a5kp
Pigs being pigs. New paddocks for them to destroy #bannatyneslittlefarm #outdoorpork #runningfree https://www.instagram.com/p/Bt2hMitgirR/?utm_source=ig_tumblr_share&igshid=dd8pas5nlch1
Pigs being pigs. They are pretty good at it. Pretty too. #bannatyneslittlefarm #freerangepigs https://www.instagram.com/p/Bt2gLeCgqdl/?utm_source=ig_tumblr_share&igshid=pg6koh4qprjw