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Bright Red

My grandfather, the late Jean Pierrot, was a butcher in the small town of Fraize in the Vosges department in northeastern France.

My father, in his youth, used to help out with the butchering of the calves, cows and pigs – or so I was told.

And I must admit, I too have always derived a certain pleasure from the skinning, cutting, preparing, cooking and eating of meat. I was fascinated by the mysterious world of the slaughterhouse.

But though I was born and bred in the middle of that mess, designed by Man to feed the multitudes, today I am bent on one thing only: to extract myself from the meat-eating crowd, and to get my protein without all the gore.

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