You don’t need to be a country girl (or guy) to appreciate the beauty of the outdoors. That realization is sending young adults into the woods in search of ethically sourced food and a peace that’s unique to wild places.
It may seem contradictory to say hunting your own dinner is a more ethical way to eat, but according to CNN’s Eatocracy, ethical food sourcing is a major concern for increasing numbers of young urban professionals. In fact, the locavore movement has given rise to a new breed of outdoor enthusiasts and writers, including Steven Rinella – known for his show “The Meat Eater,” who preaches the gospel of ethically sourcing and preparing meat.
Journalist Lily Raff McCaulou notes several reasons why urban bow hunting makes a more ethical plate than buying meat at the supermarket. For one, animals pursued by bowhunters have never known the lifestyle of their bred-for-meat counterparts.
And if you’re city-based, don’t count yourself out of becoming an urban bowhunter. States like Ohio, Virginia, Iowa and Arkansas offer wild game-sourcing opportunities near major urban areas. In fact, one city official says Columbus is “like ‘The Love Boat’ for deer.”
Need a few more reasons to source your own meat? Raff McCaulou cites bowhunting’s light environmental footprint: “Unlike farmed animals, a wild one doesn’t contribute to soil erosion, water pollution, or the displacement of native plants in favor of a monoculture. No land is tilled to feed a wild animal, so additional carbon isn’t released into the atmosphere.”
Sales of bowhunting licenses also help pay for wildlife conservation efforts. Revenues from hunting licenses and tags, combined with federal excise taxes on hunting equipment and ammunition, contribute over $200 million annually to help buy and maintain public lands, and manage wildlife.
Finally, ethical bowhunting can help ensure no meat is wasted or mishandled. Raff McCaulou notes that sourcing your meat gives you a level of quality control over butchering, which translates to sustenance to be cooked with pleasure, and shared with family and friends. “Meat is life,” she notes. “So I seek out recipes that make the most of it. I cook it with care. I share with friends and family. I make sure every bite gets enjoyed.”