On 23rd August, my friend Mayura hosted a dinner in memory of her father. It was his birthday, and he would have been 75 years of age, had he survived the stroke that took his life away a few years ago in Mumbai. She misses her father.
The guests were invited to bring along something that their fathers loved to eat or drink. I brought Old Monk Rum – a drink my father consumed every evening if he could help it. Followed by a good curry or mince. He was an inveterate meat eater. He was convinced that vegetarianism would have killed him. Right away.
A heart attack did. At the age of sixty. He was quite overweight.
Mayura hardly ever eats red meat and she doesn’t miss it either. But her father loved ‘mutton curry’ (made of goat meat) and so she made it. Our conversation gravitated to the relationship we share with animals we eat (or don’t).
I mentioned how in recent days, I’ve glanced at newspaper reports about the cruelty of halaal and the efforts to ‘humanize’ the practice, here in the Netherlands. Slitting the throat of an animal and letting it bleed to death does feel crude. As Mayura remembers, the streets of a particular part of Mumbai (Bombay then) would almost be flooded with blood, and, she adds, ‘more than the sight of it, it is the smell that has always remained with me. It was so visceral’. That matches my experience too.
That’s the thing with India. It’s all so in your face. The extremes of cruelty and of kindness – everything is right there to live with and live through, if you can.
In contrast, as one of us pointed out, it’s not possible to approach an abattoir here in the Netherlands. While attributing the reason for this to hygiene, there are others too. What goes on inside the walls of an abattoir here are no less crude. Just out of sight and smell range. And yes, clean. Squeaky clean. I’ve experienced industrial meat production in Europe through a documentary film at IDFA. And it was pretty much no more chicken curry for me daddy after that.
So we talked about some of these issues around the domestication and eating of animals and animal products that night and what we do and feel about it. We – with all the choices before us in supermarkets and shops laden with every kind of food from every part of the earth. And I do believe that many more people around me are questioning why they eat the flesh of animals, or at least looking at what kind of a life the animal may have lived, before they landed on a dinner plate, or between two slices of bread. As our newspaper of 20th August this year shows, the plofkip (a broiler chicken that is on a short track for maximum growth in the least amount of time) has almost been worked out of Dutch supermarkets, thanks to a very effective campaign started in 2011. This campaign, begun by an activist group called ‘Wakker Dier’ made it impossible for us to ignore the extreme suffering of broiler chickens because of the cruel practices surrounding their production. I remember what an impact it had on me.
I see why it’s necessary to dialogue about halaal. But it’s not just how animals die that I want to think more deeply about. It’s how they live. Under our guardianship. And this is why ‘Wakker Dier’s’ campaign is interesting. They’re watching out for those creatures while they have life in them, and adding quality to their existence because they think they have a right to it.