kill / cook / eat
Mark Zuckerberg, foodie:
This year, my personal challenge is around being thankful for the food I have to eat. I think many people forget that a living being has to die for you to eat meat, so my goal revolves around not letting myself forget that and being thankful for what I have. This year I’ve basically become a vegetarian since the only meat I’m eating is from animals I’ve killed myself. So far, this has been a good experience. I’m eating a lot healthier foods and I’ve learned a lot about sustainable farming and raising of animals.
The clock is ticking on how long it will take an ambitious food entrepreneur to open the first “kill it, cook it, eat it” retail space in a major metropolitan area. It would be the natural evolution of urban food retail (i.e. wine bars, boutique grocers, cooking schools) and the local food movement: a clean, well-lit place where sophisticated urbanites can experience the guilt-wracked thrill of slaughtering their own chicken...and then poaching it in white wine.
To maximize site utilization, they’d offer a series of classes on sustainable urban farming, slaughtering techniques and best practices in home butchering. The space (with staff and animals) would be available after hours for private kill/cook/eat events, perfect for team building or birthday parties. And with the right set of equipment, kill/cook/eat could come to you, extending the “home-delivered meals” concept a bit further.
There’d be the obvious logistical challenges, of course – animal transportation, waste management, zoning, etc. But with the right branding, kill/cook/eat can command a significant price premium over other other urban food experiences. After all, it’s not about the meal, it’s about being more thankful for the food you have to eat.