The time is 2pm and Lorelei and I are currently preparing an oregano lamb rub. Once we are finished, we will bring it to our firepit and lather it on the lamb which we just skinned this morning. This is the first time I have fully prepared the meat that I will be eating. It is a different experience. On this course we have taken a different look into meat consumption and what it means for our future. Going through the process of skinning and butchering the meat we will be having for dinner tonight gives us a greater appreciation. If you are looking for more insight into the meat industry we are enabling, please watch Okja on Netflix. I had the honor of taking out the lungs and heart from the chest cavity; it was fascinating understanding the biology. At the end of the process, we cleaned up the meat and divided the animal into different cuts. We cut legs, ribs, tenderloin, and backstrap. Lorelei, Mae, and I wrapped it and put it into the freezer. The three of us are considering opening up a butchery in Bushwick. That was the first lamb. The second one was put onto a crucifix and sent over to the fire pit. We are about to start cooking. I’ll let y’all know how it goes!