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southern4perspective

We are a family of artist and designers by trade. We are hunters and gatherers by the seasons. Adventures when awake and sleeping. We are raising our children and practicing a way of life that embodies a reverence for the rugged common sense toughness our grandparents have while leveraging the understanding of how present day technologies put worlds of knowledge at our fingertips. We travel often to be engaged in different cultures. This is our plan for discovering ways of life to aspire to. From time to time, This study deepens a respect for our region and the cultures closest to us which shape us as a southern family.

Photographs, videos, and text present in this blog were created by us in effort to document, study and share what we learn together as a family.

We hope our efforts find you learning and practicing what it is you need to be doing to live your ideal life.

My online portfolio:

www.KristoferLamey.com

Grateful, richer, and happier.
1.22.2017

As we reflect on the closing of deer season our hearts skip beat when we recall some of the adventures we have gone through to bring food to our table.

Eight years ago we did not have the skill set to procure our own foods by hunting, foraging and farming. We seldom confronted realities that brought food into our realities. When we settled down and introduced our children into this world we began to question the environment they would become apart of. Forming the beliefs that framed conventional methods and standards of living to be unsustainable were not easy to comes to grasp with. We began to educate ourselves, we begin to learn a new skill sets, and most importantly we were brave enough to get uncomfortable and put our new knowledge into practice.

In time, we became a city living family that farms and hunts over 80% of the meat proteins we consume annually. We have done this for ourselves for the past four years now.

We have grown together in our understanding of our place in the world both presently and historically. As our children grow to see us constantly refining our methods we hope to set them free into this world as humans that make less of an impact on nature, aspire to leverage the technology they will wield, and pioneer us into a brighter future.

We hope our latest blog post find you on the course you have set for yourselves in the new year.

Respect fully,
K

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Preparing the venison we hunted together as a family.

Nov, 17th 2015

These are the backstraps from the last dear we harvested. The first photo demonstrates the before-and-after process of taking away the silver skin and trimming it. The images should progress into the dinner that we plated. Hunting has made us fall in love with nature again many times over. This spiritual path of hunting has benefited my perspective of our environment and has enriched the bonds I have with my wife and children. This symbol of the deer, the antlers, could justifiably be worshiped in our house. When we mint our own coins and create our family crest the deer and the rabbit will surely have their place.

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Tips on our rabbit harvesting.

September 28th 2015

We have been farming rabbits for several years now. We are processing about 15 rabbits every quarter out of our 10’ x 10’ backyard set up. Our rabbits live a healthy life. They are fed well and taking very good care of. With the children’s help they are loved and well exercised all the way up to harvest time. During this harvest I took several photos to emphasize the importance of two tips that you may not be aware of if you choose to process your own rabbit meat.

1: you must remove the bile sack from the liver very carefully. In the photos The bile sack is an elongated teardrop shape that is dark green in color. This is found in all rabbits. If it is punctured or ruptured during processing it will taint anything it touches. We handle the removal by folding the liver over and cutting well behind the bile sack. We sacrifice a little bit of liver doing it this way but we find we always come out ahead. Getting your blade too close to it is just too risky and it is so easy to cut open.

2: The second tip is cutting through the lower pelvic bone to scoop out the remaining entrails away from the meat. This step allows you to cleanly remove all the internals without pulling in the ass end of the rabbit out of the belly area. This step keeps any fecal matter from touching the meat you will be consuming. Once you get the tip of your knife through the pelvic bone and cut a square line you can easily bend the legs back and break it open with your hands. The only thing left to do is scoop the remaining entails out with your finger.

Over the long run, the practice of these two tips will definitely bring more and cleaner meat to the table.

We hope our latest blog post finds you happy and healthy!

Respectfully,

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