Picked up two turbo-cute roosters.
Usually I prefer mean, angry Bantams. Roosters that wear their dinosaur ancestry on their sleeves. I once had a bunch so mean that they were literally trying to kill each other on the way from the farm to the kindembo (the temple, the space where we work Palo at home ). One had gotten free of his bonds and pecked the eyes out of one of his bound rivals. Cruel and vicious creatures.
These roosters, however, were super calm. Beautiful plumage. Very few attempts to murder each other on our way, all things considered. The cute guys make the whole process just a little bit tougher.
I like that it’s tough, and that I have to steel myself to take these little lives.
I eat meat every day. I slaughter, with my diet, many giant and small animals quite regularly, without having to wield the knife (and feel the moral and emotional brunt of the action). So, I kill these creatures with intention. I kill them first with my heart, declaring my purpose more important than their continued lives. I own it. I look them in the eye, give them smoke and rum, speak my purpose into their uncomprehending minds. Then I kill them with my hands.
I’ve killed so many more animals the irresponsible way. Casually buying a steak at the grocer, without having to watch the cow I’ve killed do his death-dance on the slaughterhouse floor.
Mind you… I ‘d still eat the steak. I’d still cut the cow’s throat and watch it dance the last of its life away. I would do this with seriousness, with mournfulness, and with the joy that comes with feeding one’s family. It’s just so much easier to skip all that and buy that little plastic-wrapped package at the grocery store.
Some of y’all would never eat meat again, if you had to earn it.
Looking these animals in the eye, and taking them myself, is the least I can do. Especially when killing for what is primarily a spiritual purpose.
I use their menga, their blood to feed the spirits of my munanso. Both embodied and dis-embodied. Taking the life of these roosters, giving their blood to my ancestors, to my nkisi and particularly to my nganga, creates a cycle of sustenance. I consume a portion of the roosters as well…this way we share a meal, share in life. We deepen our connection and I invigorate their presence and ability to ‘work’ on our plane of being.
I use their bodies for ngandos, building medicines and concentrations of meaning that make changes in the world around me for myself, for my godchildren, for my clients. I use them.
I’m grateful for them. I kill them with a sharp knife, with refined technique. It’s a skill, wielding the knife. There is a powerful incentive in Palo to make their deaths clean and as painless as possible. I learned from my padrino Tata Ndi Bilongo Eric Colon, in his kindembo, taking roosters and four-legs humanely and as cleanly as possible. There is ZERO chance I could have done this properly without tutelage. I think this skill is one of the most important that we teach our engeuyos (new initiate in Palo, also called Pino Nuevo). Especially now that most folks don’t farm, and can go their entire lives letting other people do all the killing for them.
Don’t let the idea of ‘clean’ killing disabuse you of what it is. Killing is killing. The goats I’ve killed pissed themselves in fear in their cages, smelling the blood of their compatriots in the air. No amount of sweet-words and delicate stroking change the nature of this thing. No one who participates leaves unchanged. No one who does this can waste meat with a clear conscience. I never throw away meat. I don’t let my kids do it either.
If you have never killed a thing you are eating, you aren’t fully aware of the impact you have on the world. Not viscerally. Having the mental understanding is a start, but the physical experience is something that places you fully and powerfully within the circle of nature. It’s difficult, it’s powerful, and it’s important. It isn’t nice. It isn’t easy. Neither is life. Killing places you in the world, as a human. You either kill or you die. Even your vegan friends, unless they’re growing their own food and making their own plastics and fuel (*note…they are Not) are killing to survive. You can kill with your own heart and your own hand, or you can let someone else do it on their farm or their factory. When you do it yourself, you bear the full weight of the act, the full responsibility. I feel this is the correct way to Be in the world. I understand it isn’t for everyone, every time.
I would challenge my readers, at least once, to wield the knife directly. Look a living thing in the eye, feel it’s warmth and heart beating in your hands. Then kill it, and eat it.
You’ll value every meal thereafter. Eating isn’t mundane, it’s a sacred thing.
Every time I do this it reminds of why I want to feed my family with hunting. Fill that freezer and remove myself from the factory-farming hells. The clean life in the wild, followed by a humane death, is so far superior to anything an animal experiences on our factory farms. The death at our hands is better in every way than the end animals have in the wild at the hands of nature or other animals. This is an honorable thing.
Some may find these ideas controversial; feel free to comment and express yourself.
For my premium subscribers (just $7 a month y’all!) I’ll be providing a primer on humane killing and ritual sacrifice in the coming week. We’ll speak about the spiritual connotations, the practical physical considerations, and how to properly butcher the common animals used for this. I know there are a lot of folks who have been initiated into Palo, for instance, who haven’t received this understanding from their elders for whatever reason. This document will hopefully provide a way for you to work with animals (what a delightful euphemism, ‘work with’) humanely, respectfully and with confidence. Look out for it.
—Christopher