If you order food from us, chances are you also do CrossFit (and maybe other sports, too!).
With that in mind, we figured today was a great day to do a physically-themed round-up of links for this edition of KBK Links.
Remember, KBK Links show up every Tuesday & Thursday, and if you’ve got ideas for what you’d like to see up in here, drop us a comment or email me at allison AT kettlebellkitchen DOT com.
You probably grew up eating meat-most Americans do. And if you’re reading this site (and especially if you order food from us!) you probably currently eat meat.
But have you ever seen an animal butchered? Have you ever spent time on a farm? Probably not. Which means you join the majority of Americans who eat meat but don’t know much about where it comes from, whether we’re talking the life the animal led or how its life ended.
We often fear the unknown, but if we take the time to look behind the curtain, we can not only educate ourselves but also realize that what we feared perhaps wasn’t so bad after all.
Back in 2010, I had the amazing opportunity to spend 2 whole days at a pig farm in New Jersey to take part in processing (i.e., slaughtering) and butchering a half-dozen pigs, then cooking up various parts of the pigs and preserving other parts, even rendering lard. Here’s photographic proof:
I had friends who were baffled as to why I’d want to take part in such events while others thought it sounded intriguing. I just couldn’t turn down a chance to see how small-scale animal farming works, and figured if I couldn’t handle being a part of such activities, I had no business eating meat, anyway.
Turns out, I was able to handle myself just fine, but that doesn’t mean I took things casually, especially during the slaughter. It took witnessing the loss of life to know, and not just intellectually understand, what’s at stake. I became renewed in my desire to spread the word about local, small-scale meat as a viable alternative to mass-produced industrial meat, not only for the nutritional advantages but the environmental impact as well as humane aspects.
In that vein, today’s links are here to help you know more about where your meat comes from than you knew before. Here at Kettlebell Kitchen, we’re proud to source the highest quality meats, poultry, fish, and seafood we can find, favoring wild-caught over farmed fish/seafood and grass-fed over grain-fed beef.
Several of Tuesday’s KBK Links touched on the power of the mind, so we’re going to keep that theme going with today’s links. Enjoy, and remember that every Tuesday and Thursday brings you new KBK Links to feed the brain information as nutrient-dense as our paleo meals are!
Jon Kabat-Zinn, the granddaddy of mindfulness meditation and stress reduction in the West, made a great presentation at Google. Skip to the 22-minute mark to jump right into some deep wisdom:
Every Tuesday and Thursday Kettlebell Kitchen wants to feed your mind, not just your body. So be sure to check back each Tuesday and Thursday for our “KBK Links”! (We also post other great stuff any and all days of the week, but you can count on the KBK Links appearing every Tuesday/Thursday, come rain, come shine.)
We’re taking orders now for deliveries on April 1st and April 3rd, in case you (somehow?!) didn’t already know that. Oh, and we’re also offering a 20% discount!
The deadline for those first two deliveries is tomorrow, March 27th. So go order your food now if you haven’t already and then come back here and read today’s links!
