I remember the first time I killed a living animal for food. I was a college student. I was traveling with other students on a month-long backpacking trip along the Sea of Cortez in Baja, Mexico. It was a very long time ago, yet the experience was so impactful that the memories are etched into my being.
Truth be told, my prey wasn’t all that sexy. It was scallops. There are certain benefits to “hunting” scallops. They have no legs or fins to force someone into a chase, no arms to fight back, and no reproving eyes to haunt dreams. All fairly milquetoast. Or so it appeared to me on the surface.
The way to harvest scallops is straightforward. They are made up of two shells, the lower one is plastered to rocks in the water. The upper one moves up and down by pivoting on a membrane. A diver plunges into the depths of the sea to find them. Then a diver inserts a knife between the two halves of the opened shells in order to cut the membrane at the back. There is delectable meat inside both shell halves. The top shell will come free to be taken to the surface. The meat is cut out of the lower shell, which is immovably attached to the rock.
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