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[英伦广角] 2009-09-13 自己养猪吧

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[英伦广角] 2009-09-13 自己养猪吧

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Pig Keeping Fad Sweeps The Country


With traditional butchers on the decline and a growing demand for quality meat - there's a new fad sweeping the country - pig keeping. Ian Woods went to meet the devotees, who've been pigging out on their home-reared produce.

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本帖最后由 spear828 于 2009-9-13 20:59 编辑

Home work:

It is a picture in the future so. This may look like a farm but it is not. And Debi Servela is not a farmer. But he is one of the growing number of people who are bring home the beken. Rising pigs in their own gardens so they can eat them. I think one of the most challenging thing is the people often say to me how unearth do you eat the animals you raised. More comments will be how unearth could you eat animals you don not know how it has been raised. What Suprsing is Debi used to be vegetarian. But she no logger have a ethical dilemma of our eating meat when it comes from pig she cares for. For me, this is nothing quiet like you know exactly what’s happened from Deore to Dereo death and being there and being responsible the animal’s whole life. But it can be market business but the really messy bit slaughtering the animal is done little local arbitral.

Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on ground squishiness. The law says if you awkward to do that, you go to eat all the meat your self you can not give any a little away. And a pig can feed a family for a week. You better be hungry. The muso ha are drunk joins as do the press joints. He really you can have what you ever need if you come with me. Be care you hand you do not make the mistakes.  And not content with raising pigs there is healthy appetite for learning how to cut the mutton to portions.

The popularity of TV cookery programs including those filmed here at a river cottage in Dosit means courses  xx months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, my definite in today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process. Now they did not mind to talk, they say you should name them. those the children did. But you know. Very happy to eat all the produces that the pig for a week.

But though people on this course knew they will let themselves info. They do occasionally get visitors of only seeing meat rapped selling on super market sales. Some people never see it before. I don't think that in that you are fifty people in here At a whole line road a whole two people got from Reandil they throw like we just killed outside. They just didn’t know what it is. That maybe because traditional butcher are dying breed we are just not used to see them at work.

But Allem Methai has survived by Coutnet Mis market. Teaching foods funs who are willing to pay to learn nice skill. it is further evident of more hands on approach and people really care where their meat comes from. And here is another sign of how do it yourself pig keeping is becoming more common. Beaned Cure says it is considering stocking purpose build pig shelters along side its shed and garden furniture. You might buy a barbecue too. In worlds Sky news.
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on spear828
You can’t see it in the future so… This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bring home the bacon, raising pigs in their own gardens so they can eat them. I think one of the most challenging things is that people often say to me how on earth do you eat animals that you raised? My comment would be: How on earth could you eat an animal if you didn't know how it had been raised?
What is surprised is that Debbie used to be a vegetarian. But she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for. For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that animal's whole life.
It can be a mucky business but it’s a really messy bit, slaughtering the animal is done in a little local abattoir.
Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on grounds of squeamishness. The rule says if you’re going to do that, you’re gonna to eat all the meat yourself, you can't give any of it away. And as one pig can feed a family for weeks, you’d better be hungry. Then we also have a * which we do, as well as obviously the fresh joints. So really you can have whatever you need if your families need.
If you cut your hand, you’ve made a mistake.  And not content with raising pigs, there is a healthy appetite for learning how to cut the mutton to portions.

The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I’m definite today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process, too. There they didn’t mind it at all, they say you should name them, though the children did. But again, it didn’t get them very happy to eat all the produces, the pig produces for a week. Keep going, yeah.

But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves. Some people never seen it before. I did a thing here the other day with 50 people. I brought a whole lamb in and two people got up and ran out. They thought I'd just killed it outside. They just didn't know what it was.
That maybe because traditional butchers are a dying breed, and we’re just not used to seeing them at work.  
But Allen of Methai has survived by Coutnet Mis market, teaching food fans who are willing to pay to learn nice skill. It’s a further evidence of a more hands on approach that people really care about where their meat comes from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
In Woods, Sky news.
1

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Homework


You can’t see it in the future so… This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bring home the bacon, raising pigs in their own gardens so they can eat them. I think one of the most challenging things is that people often say to me how on earthdo you eat animals that you raised? My comment would be: How on earth could you eat an animal if you didn't know how it had been raised?


What is surprised is that Debbieused to be a vegetarian. But she no longer hasan ethical dilemma about eating meat when it comes from pigs she cares for. For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that
animal's whole life.
It can be a mucky business but it's a really messy bit, slaughtering the animal is done in a little local

abattoir.Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on grounds of squeamishness. The rule says if you're going to do that,
you're gonna to eat all the meat yourself, you can't give any of it away. And as onepig can feed a family for weeks, you'd better be hungry. Then we also have
a dry *** which we do, as well as obviously the fresh joints. So really you can have whatever you need if your families need.If you cut your hand, you've made a mistake.  And not content with raising pigs, there is a healthy appetite for learning how to cut the mutton to portions.

The popularity of TV cookery programs including those filmed here at River Cottagein Dorset means courses booked upmonths in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I'm definitetoday that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process, etc. There they didn't mind it at all, they say you should name them, though the children did. But again, it didn't get them
very happy to eat all the produces, the pig produces
for a week. Keep going, yeah.

But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sellon supermarket shelves. Some people never seen it before. I did a thing here the other day with 50 people. I brought a whole lamb in and two people got up and ran out.They thought I'd just killed it outside. They just didn't know what it was.That maybe because traditional butchers are a dying breed, and we're just not used to seeing them at work.  But Allen of Methai has
surived by Coutnet Mis market, teaching food fans who are willing to pay to learn nice skills. It's a further evidence of a more hands on approach that people really care aboutwhere their meat comes from. And here is another sign of how to do it yourself. Pig keeping is becoming more common. B & Q says it's
considering stocking purpose built
pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
一个人形走到遗忘……
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[b]This may look like a farm, but it’s not. And Debbie isn’t the farmer. But she is one of the growing number of people who are bringing home the bacon, raising pigs in their own gardens, so they can eat them. I think one of the most challenging things is people often say to me “how on earth do you eat animals that you raised?” My comment would be how on earth could you eat an animal that you don’t know how it’s been raised. What is surprising is that Debbie used to be vegetarian, but she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for. “For me, there is nothing quite like knowing exactly what’s happened from the day of birth to the day of death. And being there being responsible for that animal’s whole life.” It can be a mucky business. But the really messy bits-- slaughtering the animal is done in a little local abattoir.
Very few people take the option to slaughter their own pigs at home. And there is a very good reason for that. And it’s not just an awkward squeamishness.
The law says if you argue to do it, you are gonna eat all the meat yourself.  You can’t give any of it away. And as one pig can feed a family for weeks. You’d better be hungry. “Then we also have a dry …as well as obviously fresh joints. So really you can have whatever you need for your family’s needs.” “If you cut your hand, you make a mistake.” And not content with raising pigs, there is a healthy appetite for learning how to cut them up into portions. The popularity of tv cookery programs, including those filmed here at River Cottage and Door means courses booked up months in advance. Most amateur cooks wanting tips for the kitchen, but some who keep pigs and want to know what to do with them once they are dead meat. “I’ve always known where my meat comes from.. My definite thing today the youngsters less know where the meat is coming from.. and I think it’s good education for my children to understand exactly the whole process through.”
……..
But though people on this course knew what they were letting themselves in for. They do occasionally get visitors who’ve only seen meat wrapped and sold on supermarket shelves.

That may be because traditional butchers are a dying breed and we are just not used to seeing them at work. But Ellen has survived by carving,…..teaching food fans who are willing to pay to learn skills. Its further evidence… of more hands on approach. People really care where their meat comes from. Here is another sign of how do-it-yourself pig keeping has become more common. B&Q says it is considering stocking purpose-built pig shelters, along sided sheds and garden furniture. You might just need to buy a barbecue too. [b]
On yuanyiyue

You can’t see it in the future so… This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bring home the bacon, raising pigs in their own gardens so they can eat them. I think one of the most challenging things is that people often say to me how on earth do you eat animals that you raised? My comment would be: How on earth could you eat an animal if you don't know how it has been raised?

What is surprised is that Debbie used to be a vegetarian. But she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for. For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that animal's whole life.
It can be a mucky business but it’s a really messy bit, slaughtering the animal is done in a little local abattoir.

Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on grounds of squeamishness. The rule says if you’re going to do that, you’re gonna to eat all the meat yourself, you can't give any of it away. And as one pig can feed a family for weeks, you’d better be hungry. Then we also have...er...dry kill drongs which we do, as well as obviously the fresh joints. So really you can have whatever you need if your families need.
If you cut your hand, you’ve made a mistake. And not content with raising pigs, there is a healthy appetite for learning how to cut the mutton to portions.

The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I’m definite today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process, too. There they didn’t mind it at all, they say you should name them, though the children did. But again, it didn’t get them very happy to eat all the produces, the pig produces for a week. Keep going, yeah.

But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves. Some people never seen it before. I did a thing here the other day with 50 people. I brought a whole lamb in and two people got up and ran out. They thought I'd just killed it outside. They just didn't know what it was.
That maybe because traditional butchers are a dying breed, and we’re just not used to seeing them at work.
But Allen of Methai has survived by Coutnet Mis market, teaching food fans who are willing to pay to learn nice skill. It’s a further evidence of a more hands on approach that people really care about where their meat comes from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
In Woods, Sky news.
1

评分次数

On studentqu

You can’t see it in the future so… This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bringing home the bacon, raising pigs in their own gardens so they can eat them. I think one of the most challenging things is that people often say to me how on earth do you eat animals that you raised? My comment would be: How on earth could you eat an animal if you don't know how it has been raised?

What is surprised is that Debbie used to be a vegetarian. But she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for. For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that animal's whole life.
It can be a mucky business but it’s a really messy bit, slaughtering the animal is done in a little local abattoir

Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on grounds of squeamishness. The law says if you’re going to do that, you’re gonna to eat all the meat yourself, you can't give any of it away. And as one pig can feed a family for weeks, you’d better be hungry. Then we also have...er...dry kill drongs which we do, as well as obviously the fresh joints. So really you can have whatever you need if your families need.
If you cut your hand, you’ve made a mistake. And not content with raising pigs, there is a healthy appetite for learning how to cut the mountain to portions.

The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I’m definite today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process through. There they didn’t mind it at all, they say you should name them, though the children did. But again, it didn’t get them very happy to eat all the produces, the pig produces for a week. Keep going, yeah.

But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves. Some people never seen it before. I did a thing here the other day with 50 people in here. I brought a whole lamb in and two people got up and ran out. They thought I'd just killed it outside. They just didn't know what it was.
That maybe because traditional butchers are a dying breed, and we’re just not used to seeing them at work.
But Allen of Methai has survived by Coffin Net Mish market, teaching food fans who are willing to pay to learn nice skill. It’s a further evidence of a more hands on approach that people really care about where their meat comes from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
In Woods, Sky news.
1

评分次数

笑看嫣红染半山,逐风万里白云间,逍遥此身不为客,天地三才任平凡
实现无障碍英语沟通
You can’t see it in the future so… This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bring home the bacon, raising pigs in their own gardens so they can eat them. I think one of the most challenging things is that people often say to me how on earth do you eat animals that you raised? My comment would be: How on earth could you eat an animal if you didn't know how it had been raised?
What is surprised is that Debbie used to be a vegetarian. But she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for. For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that animal's whole life.
It can be a mucky business but it’s a really messy bit, slaughtering the animal is done in a little local abattoir.
Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on grounds of squeamishness. The rule says if you’re going to do that, you’re gonna to eat all the meat yourself, you can't give any of it away. And as one pig can feed a family for weeks, you’d better be hungry. Then we also have a dry *which we do, as well as obviously the fresh joints. So really you can have whatever you need if your families need.
If you cut your hand, you’ve made a mistake.  And not content with raising pigs, there is a healthy appetite for learning how to cut the mutton to portions.

The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I’m definite today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process, too. There they didn’t mind it at all, they say you should name them, though the children did. But again, it didn’t get them very happy to eat all the produces, the pig produces for a week. Keep going, yeah.

But though people on this course know that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves. Some people had never seen it before. I did a thing here the other day with 50 people. I brought a whole lamb in and two people got up and ran out. They thought I'd just kill it outside. They just didn't know what it was.
That maybe because traditional butchers are a dying breed, and we’re just not used to see them at work.  
But Allen of Methai has survived by Coutnet Mis market, teaching food fans who are willing to pay to learn nice skill. It’s a further evidence of  more hands on approach that people really care about where their meat come from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
In Woods, Sky news.
Believe myself and insist on listening
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on ryansterne

You can’t see it in the future so…

 

This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bring home the bacon, raising pigs in their own gardens so they can eat them.

 

I think one of the most challenging things is that people often say to me how on earth do you eat animals that you raised? My comment would be: How on earth could you eat an animal that you don’t know how it has been raised?


What is surprised is that Debbie used to be a vegetarian. But she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for.

 

For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that animal's whole life.


It can be a mucky business but the really messy bit, slaughtering the animal is done in a little local abattoir.

 

Very few people take the option to slaughter their own pigs at home and there is a very good reason for that and it is more just on grounds of squeamishness. The rule says that if you're going to do that, you're gonna to eat all the meat yourself. You can't give any of it away.

 

And as one pig can feed a family for weeks, you'd better be hungry.

 

Then we also have a dry keel joints which we do, as well as obviously the fresh joints. So really you can have whatever you need for your family’s’ needs.

 

If you cut your hand, you have done, you've made a mistake. 

 

And it’s not content with raising pigs; there is a healthy appetite for learning to how to cut a mutton to portions. The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat.

 

I’ve always known where my meat has come from, I, am, definite think today that the youngsters less know where their meat is coming from. And I think it is a good education for my children to understand exactly the whole process through.

 

There they didn't mind it at all. They say you should name them, though the children did. But again, it didn't, you know, you know, very happy to eat it all the produces, the pig produces for a week.

 

Just keep going, yeah.

But although people on this course knew what they will let themselves in forth, they do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves.

 

Some people never see it before. I did a thing here the other day with 50 people in here. I brought a whole lamb in and two people got up and ran out. They thought that I'd just killed it outside. They just didn't know what it was.

 

That may be because traditional butchers are a dying breed, and we're just not used to seeing them at work.  But Allens of May fare has survived by calving at a niche market, teaching food fans who are willing to pay to learn nice skills. It's a further evidence of more hands on approach and people really care about where their meat comes from. And here is another sign of how to do it yourself. Pig keeping is becoming more common. B & Q says it's considering stocking purpose built pig shelters alongside its shields and garden furniture. You might just need to buy a barbecue too.

 

Ian Woods, Sky news.


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HW
In the future, this looks like a farm but its not. And daby / is the farmer but she is one of the growning number people who are bringing the home bacon- rasing pig in her own garden so they can eat them.
I think one of the most challenging thing is people often say so how on earth you eat animals you raised, my coming would be how on earth you eat animals you dont know how its be raised
What is superising is daby used to be vegeta/ but she is no longer has / delima about eating meat when comes from pig she cares for
For me it doesnt quite like know exactly what happen until their death and be responsible for animals’ whole life
It can be a market bussiness but it really mess a bit slow the animial is done the local //. Very few people take the option to slots their own pig at home and its very good reason for that its not just undergrand //. The lawyer say if you urgure you gonna eat all the meat youself you cant give it anywhere
And one pig can feed a famliy for weeks you better be hungry
We also have dry///
If you cut your hand, you’ve made a mistake. And not content with raising pigs, there is a healthy appetite for learning how to cut the / to portions.
The popularity of TV cookery programs including those filmed here at River / in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I’m definite today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process through. There they didn’t mind it at all, they say you should name them, though the children did. But again, it didn’t get them very happy to eat all the produces, the pig produces for a week. Keep going, yeah.
But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves. Some people never seen it before. I did a thing here the other day with 50 people. I brought a whole lamb in and two people got up and ran out. They thought I'd just killed it outside. They just didn't know what it was.
That maybe because traditional butchers are a dying breed, and we’re just not used to seeing them at work.
But Allen of / has survived by /// market, teaching food fans who are willing to pay to learn nice skill. It’s a further evidence of a more hands on approach that people really care about where their meat comes from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig / alongside its sheds and garden furniture. You might just need to buy a / too.
///, Sky news.

HW


see in the future, this may look like a farm, but it is not. and Debi so wiler is the farmer, but she is one of the growing numbers of people who are bringing homed Bacon, raising pigs in their gardens, so they can eat them.

I think one of the most challenging things is people of them have to say to me how on earth to you to eat the animals you raised, my comments would be how on earth could you eat the animal you don't know how is being raised.

what you surprise is Debi is used to be a vegetarian, but she is no longer has a icenc delema about eating meat, when comes from pigs she cares for.

for me, it nothing quite like know what is exactly happen for from animal's birth to death, being there being responsible for animal's whole life.

It can be a market business,but it really masse bit, slot .. from the animal, it is done local after all.

very few people take option to slot their own pigs at home, and there is very good reason about it, and it just on ground skirmish this, the law says if you argle to do that, you go to eat all the meat yourself, you can't give any little way.

and there was one pig can feed a family for weeks, you'd better to be hungry.

and we also hard dunk your joints, ... ......which we do...as ......the fresh joints, so really you can have .....become this need...
hahaha, if you call your hand, you don't make mistake.

Ann's not content with raising pigs, learns healthy appetite for learning how to cut the .. into.... portions.
the popularity of TV cookery program, including those ....at real cottage and door set means courses book up months and advance ,most ammeter cooks, wanting tips for the kitchen, but some pig killers want to know what to with them wants their dead meat.


I voice know where my meat comes from, I definitely think today youngs less know where their meat come from, and I think it's a good education for my children to understand exactly the whole process through.

No, they didn't mind at all, they see they shouldn't name them, the children did, for it again, they very happy to eat all, all the produce ..... week.

but the people in this course knew they are lessons themselves, they do occasionally get the visitors of only see meet rupton celephy on supermarket shelves.

some people never see it before, how do you think, we get 15 people here, ... ... whole land, whole land, 2 people get up right now, they thought we just kill out, ... what it was.

That maybe because the traditional botches of dying breeds in which just not use the things that we work, but ilands of main his survive by carvinet mish market teach them food fans who are willing to pay to learn my skills.

It's further evidence of more hams on the poach, and people really care about where their meat comes from, and here is the another side how do it self picnic has been more common.

B&Q says it is considering stocking purpose build big shouters along side its shells and garden furniture. You might just need to buy a bob here too. In woods, Sky news.

[Homework]2009-09-13 自己养猪吧

...in future, so... It may look like a farm, but it not.  And Debbie Survila isn't  a farmer, but she is one of growing people who bring the whole bacon, raise pigs in her own gardens, so they can eat them. I think one of the most challenge things is people often say to me how on earth to eat animals you raised. My comment would be how on earth could you eat animals that you don't know how it be raised. What's the surprise is that Debbie used to be a vegetarian. But she no longer has ethical dilemma about eating meat when it comes from pigs she cares. diet   she cares for. For me, there is nothing quite like knowing exactly what's happened from the day of birth to the day of death, And being there, being responsible for animals whole life .
It can't be a mucky business, but really messy bits. Slaughtering(屠宰) the animal  is done in the abattoir(屠宰场). Very few people take the options to slaughter their own pigs at home. And there's very good  reasons  for that and it is more just grounds on squeamishness(过于谨慎). For lots as arguments to do that you're going to eat all meat yourself, you can't give any of it away. And as one pig feed one family for weeks, you'd better be hungry. Then we also have, er... dry kill drongs which we do, as well as obviously the fresh joints. So really you can have whatever if families need.  
If you cut your hand, you've made a mistake. And not content with raising pigs, there's a healthy appetite for learning how to cut muttons to potions. The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they're death meat.
With knowing where my meat come from, I'm definite today the youngster less know where meat come from. I think it's good education for my children to know exactly the whole process too. There they didn't mind it at all, they say you should name them, though the children did. But again, it didn't get them, you know, to be happy to eat all the procedure, the pig procedures a week. Keep going, yeah.
But though people on this course knew that they will let themselves inform. They do occasionally get visitors only seeing meat wrapped and sell on the supermarket shelves.  
Some people never see that before. I did this thing the other day with 50 people. But a whole lamb, *a whole lamb, two people stand up and ran out. They thought I just killed outside. They just didn't know what it was.
That may be because traditional butchers are dying bringers, we're just not used to see they are at work. But Allen of Methai has survived by Coutnet Mis market, teaching food fans who are willing to pay to learn nice skills.  It's a further evidence of more hands on approach that people really care about where their meat come from. And here is another sign of how to do it yourself.Pig keeping becomes more common. B&Q says it's considering stocking purpose-build pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
In Woods, Sky news.
  





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You can't see it in the future, so,this may look at farm,but it's not.

And D.S isn't a farmer,but she is one of the growing number of people who are bringing home the bacon,rising pigs in their gardens so they can eat them.

I think one of the most challenging thing is people often say to me how earth do you eat animals you raised ? My comment woule be how earth could you eat animals but you don't how it had been raised.

What is surprised is that D used to be a vegetarian,but she not longer has an  ethical dilemma unlike eating meat,when it comes the pigs she cares for.

For me,there's nothing quite like knowing exactly was happened from the day of birth to the day of death,and being there be responsible for animal's whole life.

It can be mucky business.But it's really messy bits,slaughtering animal is done in a local abattoir.

Very few people take the option to slaughter their own pigs at home. And there's a very good reason for that.And it’s not just an awkward squeamishness.The law says if you argue to do that,you are gonna eat all meat yourself.You can't give it anyway.

And as one pig can feed family for weeks,you better be hungry.

And not content with resing pigs,there is healthy appetite for learning how to cut the mutton to portions.The popularity of TV cookery programe including those filmed here at River Cottage in Dorset ,means couses booked up months in advance. Most of our amateur cooks  wanting  tips for the kitchen,but some pigs want to know what to do with them once they are dead meat.

I always know where my mate comes from,I'm definite today that the youngster less know where the meat is coming from.And I want to education for my chirdern to understand exactly whole process.

They didn't mind it at all,thay said you shoule name them,though the children did. But again,you know. it didn’t get them very happy to eat all the produces, the pig produces for a week.

But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves.

Some people never seen it before. I did a thing here the other day with 50 people. I brought a whole lamb in and two people got up and ran out. They thought I'd just killed it outside. They just didn't know what it was.


That maybe because traditional butchers are a dying breed, and we’re just not used to seeing them at work.But Allen of Methai has survived by Coutnet Mis market, teaching food fans who are willing to pay to learn nice skill. It’s a further evidence of a more hands on approach that people really care about where their meat comes from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.

[Homework]2009-09-13 自己养猪吧

This may looks like a farm but it is not.And Debysarviller is not the farmer,she is one of the growing number of people who are bring home the beacon, raising pigs and own gardens so they can eat them.

I think one of the most challenging thing is people often do not say easily how you eat animal you raise.My coming would be how could you eat an animal you do not know how it is being raised.

What is surprising is that Deby used to be vegetarian.She no longer has an ethical dialiamer about eating meat would comes from pigs she cares for.

Meat is nothing quite like from knowing exactly from daily-birth to daily death and being there and being responsible for the animals whole-life.

It can be a mucky business. But the really messy bits slaughtering the animal is done a little arbiter.Very few people take the option to slaughter their pigs at home and there is a very good reason for that,and that is just on ground squished that.The law said if you are going to do that, you have to eat all the meat yourself, you can not give any of it away.

And one pig can feed one family one weeks,you'd better be hungry.Then we also have a drictyour drinks which we always do as well as we obviously do the fresh joins, so really you can have whatever you needs.

Anne is not containt with raising pigs there is a healthy appetite for learn to how to cut them out for a certain proportion. Popularity of TV cooking program including those rivercookige and book up months in advance.

Most amateur cooks wanting tips from the kitchen, but some keep pigs and want to know what to do with them and want their dead meat.

I always know where my meat comes from. My definite to do that youngsters less know where the meat is coming from. And I think it is a good education for my children to understand exactly the whole process through.

they did not mind to talk, they say you should not name them the children did but you cannot you know.

But do people in this course knew what this course are infor,they occasionally get visitors who only seen meat randanmly on supermarket shelf.

some people have never seen that before,

that is maybe because traditional butchers are dying breed and you just would not seeing them work,but al... have survived by carven teaching food fans who willing to pay to learn Mike's skills. It is for the evidence of more hands on on the approach on the people really care about where their meat comes from.

Here is another side of how do it yourself picky beans becomes more common.

B&Q said it is considering stocking purpose built pickshulters alongside its shets and garden furniture you might just need to buy a barbecue too.

copy the result

This post was generated by put listening repetition system,  Check the original dictation thread!
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on ryansterne
You can’t see it in the future so… This may look like a farm but it’s not. And Debbie Survila isn’t a farmer. But she is one of the growing number of people who are bringing home the bacon, raising pigs in their own gardens so they can eat them. I think one of the most challenging things is that people often say to me how on earth do you eat animals that you raised? My comment would be: How on earth could you eat an animal if you don't know how it has been raised?

What is surprised is that Debbie used to be a vegetarian. But she no longer has an ethical dilemma about eating meat when it comes from pigs she cares for. For me, there's nothing quite like knowing exactly what's happened from the day of birth to the day of death and being there and being responsible for that animal's whole life.
It can be a mucky business but it’s a really messy bit, slaughtering the animal is done in a little local abattoir

Very few people take the option to slaughter their own pigs at home and there is very good reason for that and it is more just on grounds of squeamishness. The law says if you’re going to do that, you’re gonna to eat all the meat yourself, you can't give any of it away. And as one pig can feed a family for weeks, you’d better be hungry. Then we also have...er...dry kill drongs which we do, as well as obviously the fresh joints. So really you can have whatever you need if your families need.
If you cut your hand, you’ve made a mistake. And not content with raising pigs, there is a healthy appetite for learning how to cut the mountain to portions.

The popularity of TV cookery programs including those filmed here at River Cottage in Dorset means courses booked up months in advance. Most our amateur cooks wanting tips for the kitchen, but some kick pigs and want to know what to do with them once they are dead meat. I always know where my meat come from, I definitely think today that the youngster less know where the meat is coming from. And I think it is good education for my children to understand exactly the whole process through. There they didn’t mind it at all, they say you should name them, though the children did. But again, it didn’t get them very happy to eat all the produces, the pig produces for a week. Keep going, yeah.

But though people on this course knew that they will let themselves inforth. They do occasionally get visitors of only seeing meat wrapped and sell on supermarket shelves. Some people never seen it before. I did a thing here the other day with 50 people in here. I brought a whole lamb in and two people got up and ran out. They thought I'd just killed it outside. They just didn't know what it was.
That maybe because traditional butchers are a dying breed, and we’re just not used to seeing them at work.
But Allen of Methai has survived by Coffin Net Mish  market, teaching food fans who are willing to pay to learn nice skills. It’s a further evidence of a more hands on approach that people really care about where their meat comes from. And here is another sign of how to do it yourself. pig keeping is becoming more common. B & Q says it’s considering stocking purpose-built pig shelters alongside its sheds and garden furniture. You might just need to buy a barbecue too.
In Woods, Sky news.
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