December 08, 2010 After living on the East Coast and working at an ad agency for several years, artist Clare Carver packed her bags and moved West. One thing or another led her to begin farming 70 acres and making vino with partner (and winemaker) Brian Marcy at Big Table Farm. What is inspirational about this couple is not only their personal creativity expressed through wine labels and wine, but the way in which they care for the animals on their farm. When it comes time to slaughter, Carver
“flat out refuses to send any of her animals to processing facilities to be slaughtered.
“The primary reason is because of the stress on the animal,” she said. “The stress and the adrenaline that goes through the animal changes the meat, and there’s hard science behind that.”
Take pigs, she said. They’re very smart and sensitive, so when they’re put into a truck for the first time in their life, it’s terribly stressful. And a pig’s sense of smell is even keener than a dog’s.
“Can you imagine what a processing center smells like to a pig?” she asked. “It makes my hair stand up just to think about it. Those poor animals.”
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