You are probably familiar with barbecue-friendly animals like cows and alligators. These sit high up in the backyard food hierarchy. Lower on the ladder, but no less tasty, lie edibles like corn, shrimp, and the meat-like-mystery-paste that hot dogs are made of. We are all about to become intimately familiar with an even lower layer in the grilled-food web. And by “intimately familiar” I mean in the husbandry sense. And by “husbandry sense” I refer to the raising, caring, killing, and eating cycle of said food.

I don’t mean “husbandry” in the marrying sense. Marrying your next meal is still illegal. Probably. Continue reading →