Being Grateful for the Meat We Eat | Food and Drink

Beth Krauss

I handle PR for Whole Foods Market®’s Meat Department, and last Thanksgiving I gained a profound appreciation for what it takes to get turkey on the table.

Writer Tamar Haspel and her husband, Kevin, had been raising six birds on their farm; Tamar has documented the process on her fascinating and witty blog, StarvingOfftheLand.com. I reached out to Tamar to chat about Whole Foods Market’s work with Global Animal Partnership. During our talk, Tamar asked me a tough question: had I ever killed an animal for meat? When I said no, Tamar invited me and our global meat buyer, Becky Faudree, to join her and Kevin on the Sunday before Thanksgiving to slaughter and process their turkeys.