In response to the new, updated meat inspection regulations, Felix and Jasmin Schellenberg of the Rafter 25 Ranch have taken a previously unbroken path in the field of ethical meat processing.

With the design and pending construction of the Chilcotin Abattoir, to be located in Redstone BC, they have re-designed the final process in the life of the food animal. 

I have been a part of the planning process over the summer and it has been an intense procedure and amazingly creative process involving some very key people to develop a holistic method for slaughter.

From Lanzarote, Spain, came Jose Martinez, he is a doctor of homeopathic medicine, a veterinary and biodynamic farmer with a special gift for understanding and interpreting the etheric world of animals. Jose does work with special cases involving animal comfort and welfare internationally. He spent two weeks in August with our group seeking out the ideal place for the abattoir; a calm and sheltered place with a natural ease to the flow of the land and river where the spirit may be peaceful.

Working on the state-of-the-art energy efficient design and function of the buildings are: Stephan Tanner from Illinois (originally Switzerland), master eco-architect and Oscar Flechas, (Vancouver BC, originally from Columbia) architect with a special interest in the use of space. They are incorporating elements from the natural surroundings of the livestock into the building for added ease and security.

From Horsefly BC, we have Rainer Krumsiek, professional landscape designer for many years in Germany. Rainer is responsible for the landscaping of the area, making a beautiful comfortable space for the animals and people alike to experience.

The operation also includes many small but significant changes to the actual killing process that have occupied Felix and various government agents all year.

With many months of long discussion and planning the abattoir is now ready to begin construction in March with a planned opening date of August 2008. The facility will be a new benchmark far beyond any existing processing place for meat animals. I am hopeful that the initiative driven by Felix and Jasmin, will become a new standard in holistic meat production.

The location is near the main highway on the road to Bella Coola and will be offering not only a facility for the meats processed for “Pasture to Plate”, also it will be available to other local producers, minimizing transport of animals and will feature an organic restaurant centered around grassfed products.

I will post updates and developments in the project here as they happen.