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Meat

Inspiration: My Mother

Appears in
Cooking without Borders
Cooking without Borders

By Anita Lo

Published 2011

  • About

Last spring my mother, Molly, passed away. She was a wonderful cook who loved to eat. Don’t get me wrong, she wasn’t a glutton; she was thin and fit. As a physician, she was concerned with maintaining a well-balanced, healthy diet, one that would allow her to eat her favorite cruciferous vegetables and her beloved pork fat—in moderation, of course.

As she butchered, she would often talk about how, when growing up in Malaysia, she would have to slaughter and pluck the chickens for dinner by breaking their necks, dipping them in scalding water, and pulling off the feathers in pillowy handfuls. Or she would describe the animal’s anatomy in medical terms as if performing an autopsy or dissecting a specimen, a habit that laid the foundation for my belief that death is a fact of life, and meat a delicious by-product.

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