本帖最后由 retro 于 2013-5-29 08:31 AM 编辑
听了Davis的天花乱坠，自然想知道学生们反应如何；作者课后采访了他们：
I asked Alex, a 17-year-old wearing a fencing-team jacket, how it felt to make sausage out of a pig he knew by name.
“I hate the feeling of raw meat,” he said.
“Then why’d you take this class?” asked Sean, a 17-year-old with a side interest in baking cheesecake.
“I felt like I had to know,” Alex replied.
Another student, Sophia, 19, who showed promising knife skills throughout the week, said that in the dorms, her butchery lessons hadn’t been so well received. “Everyday someone asks, ‘What did you kill today?’ ”
我认为，只有Sophia的回答有点看法。这里说她的刀法很好；只是回到宿舍里，她说她不是学得很好，每天都有人问“今天你杀了谁？”
“It’s a slow education,” Davis said of teaching people the origin of their food. She has received requests from all over the country asking her to start meat collectives in other states. “Here, it’s been pretty easy to create an alternate economy,” she says, estimating that about one-third of her students go on to purchase meat directly from farmers. But she also points out that in Portland, they’re lucky to be so close to sources of livestock. “We have the Willamette Valley and eastern Oregon that’s full of great small farmers.” Other cities are not so connected, physically and otherwise, to local agriculture. “I had a woman who wanted to start one in Baltimore, and I was like, ‘How far away is a good farm, whatever that means to you?’ ” The woman took her best guess. “She said, ‘I don’t know, 500 miles or something?’ ”
“教育是缓慢的，”Davis谈到向人们讲授他们食物的来由。她收到了全国各地的邀请，请她在其他州开设肉联厂。“这里，创办一种别类经济相当容易，”她说，估计她大约1/3的学生在直接向农场业主买肉。但她也指出在波特兰，他们幸运地如此靠近生畜资源。“我们在威拉米特山谷和俄勒冈东部，有很多很好的小型农场业主。”其他城市在地理上，反而与当地农业未必那么紧接。“我曾有一位女士想在巴尔的摩开业，我嗯了一下：‘好的农场或类似的有多远？你意识到吗？’”这位女士以她最乐观设想。她说，“我不知道，500英里或者不定。” |
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发表于 2013-5-18 00:15:50
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Go ahead, have some links. You've earned them! 
