As the logistics (and debate) of schecting a goat at Hazon’s Food Conference next month continue, Alexander Lane over at Chow, describes how he decided to “kill Thanksgiving dinner.” Lane writes:

“Here I am in Maine, having relocated in April after spending my first 34 years around major cities like New York and San Francisco. Strange things happen here, such as wild turkeys wandering out of the woods behind your apartment complex. Even stranger, you develop the desire to shoot and eat them...”

Lane then goes on to describe his choice to forego the shrink-wrapped, store-bought turkey, to have a go at killing and preparing a real live animal.

His food story fits into the newly emerging “do it yourself” genre, which has Brooklyn families running full-scale farms in their backyards, and former supermarket goers jumping at the chance to kill their own animals for meat. These, “how I decided to get in touch with the food system by….” stories seem to be a hybrid of post-Omnivore’s Dilemma” ethics and American’s obsession with reality TV.

Whether DIY foodism will become a mainstay of how American’s source their food, or stay sparse enough to continue being story worthy, remains to be seen. For now, check out Lane’s article, “Gobble, Gobble, Bang,” here.