\”Known by the earth,\” you are. Loved by the earth, you are… There is a confluence of energy that wraps around you that says, \”I know you. You belong here. It is appropriate that you step upon the planet.\”

Completing the cycle was a lesson illustrated for me in two ways this year: composting our human waste for garden soil & slaughtering our own meat. The latter is my focus today.

In homesteading adventures, I have now met chickens, goats, turkey, pig, cow and sheep! I can’t say I sought them out, but upon exploring “the farm” scene often enough – you do get your goat. As a meat eater, I have a natural curiosity about my carnivorous ways. So I find myself on the land, prepared to understand the process by hand. Here is some experience of it:

I helped to butcher and process two wild white tail deer. Respect and honor was given for their sacrifice; we were gracious as we shared deer burgers for lunch, in the midst of carving.

I watched a wild boar shot, bled out & butchered by a young man born and bred to do so. He had acquired his skill as a boy in the woods with his father. 

I collected snails and bait the catfish. We filleted them for winters keep in the freezer.


For a month, I fed two mother goats with their three kids. We drank the milk they gave, made farmers cheese and transported the boy to slaughter.
I shepherded sheep to the shearer, skirted their fleeces and sent each ewe back to pasture. Two years later, I have learned to wash, spin and crochet this rough material into warm hats and scarves.

I harvest chicken and duck eggs, cared for a couple of turkeys, but never have I twisted the neck of a foul. Some of these things sound brutal, but the message that I am trying to convey is that death is a necessary and very important part of the process. And because it is difficult, perhaps we must demand more care, and give greater respect to these acts …for to come full circle.


I have a friend who is both hunter and vegetarian: in the woods, she can kill a deer and eat it; in society, she carefully avoids meat. Personally, I crossed the country from a Maryland metropolis to California’s Coast before I experienced the real difference fresh, local, loved food makes – and how great it tastes! I had to dig in the dirt myself to feel what it was. In today’s world we can hardly to find restaurants, markets or grocers with ripe, organic, wholesome fruits & vegetables or free range meats, milk or eggs. It’s important to note that the things we eat, whether plant or animal, deserve basic love and respect in their short life because they have sacrificed for our own greater purpose. 
As I seek, so I have found greener pastures, and in it: Daisy Mae. She’s a milk cow. (And I mean milk in the most real sense of the word – none of this almond, hemp, coconut, soy, rice …water.) I admit that squeezing her juice right from the teet into my jar was …jarring. However, with experience and education, I am learning the beauty and honesty of her raw milk. I am making yogurt, and, you might say: I have found the WHEY.
There is a wordless grace to our relationship with domesticated animals; every time the cow nudges you it\’s a reminder that this is a cooperative experience of connecting to source. The practice of milking is also very palpable; be careful not to get shit in the bucket. There is a necessary dedication to technique, but also care: a syphoning meditation. After three days, we were starting to get along. Daisy Mae’s natural gift is nestled right there: in this stunning relationship that has existed and evolved over too many, many years to count. From it we can place cream, butter & cheese on our table. Thank you, dear. And now, here – in Kryon\’s words…

I speak of the precious animals all the time and how they\’re here to service humanity and how they do it so completely. I\’ve spoken about how some of them are here to be eaten. Many don\’t like to hear this, but understand that collectively the animals understand this. They have to be part of the Human food chain, since humanity doesn\’t have the ability to grow things fast enough and distribute that food. So that\’s a service, you see? For those of you who are vegan, you might say, \”I never eat them!\” That is a choice for your health. It\’s appropriate and accurate, but doesn\’t hold true for the survival of the Human race, for animals are needed for Human nourishment and survival at the moment.

So let\’s divert for a moment and give you some valuable information about Human consumption of animal life. Many Humans need to eat them, but never understanding that the animal knew this when it came in. Is this too spooky for you? This is known by those who know of animal spirits and can see the sacrifice and appropriateness of this. It was also very well known by the ancients. But here is the question, dear Human: How do you treat them? With that kind of purpose on the planet, how do you treat them before they become your food? How did the ancients treat them? Now that\’s a hard question, isn\’t it? Let me give you an attribute of truth. Did you know the better they\’re treated, the more nutritious they\’ll be within your body? \”Kryon, please don\’t talk about that. We don\’t want to think about it.\” Dear one, if not me, then who? Listen, if these animals are willing to come and be so grand a part of the life-force of this planet and help it to vibrate higher by keeping you alive so you can make choices, don\’t they deserve respect and comfort while they are growing up? The end result will be a far better contribution to your health. Let the scientists lead the way and do some comparison studies to show that the nutritional values increase dramatically when an animal is honored during its short lifetime. The ancients knew this and honored each animal before it became part of their life-force.

-KRYON, channeled through Lee Carroll 
(Click here for Full Text)

Mythical-Jalapeno-Asiago Slug

Newly discovered
and perhaps never again to be found…

Climbing up to be restored, came this original creation:
A slug-bagel subspecies to be honored for all ages.
Arriving at earth\’s sea floor,
His saga mounts from the molten CENT-CORE.

The creature-rising was hot, fiery and burning to PROOf its existence:
Evidence to the world, of a miracle.
A sea bass, slugs, and cucumbers too,
Were there to see his coming through.

On the waters off our coast he surfaced.
And, floating there, took in the land.
Coastline stretched wide to either side,
But this slug took it in stride.

Following a school of salmon as they passed,
He caught the current: returning the way they had come.
Upstream, upriver, like a herd of bridling broncs,
To spawn…

And with them, rose the Jalapeno – to his occasion.
And on it, the baker sprinkled as he christened, \”Asiago on the Jalapeno!\”
T\’was done. And so it was and so it is and so it will be,
Forever more in the hearts of many.

There you have it:
the story of an – original and highly anticipatedmythical Jalapeno Asiago (the Slug that never was), a subspecies.

Since-Discovered Slug subspecies:
Slug Slimer (traditional, pictured above)
Jalapeno (shiny orange skin)
Asiago* (rare, endangered, and/or purely mythical) 
Puck A\’Fish Slug (mummified remains preserved in world bagel museum)
Horned slug (pictured)