Here’s one of the many satisfying perks of sourcing the majority of the protein I eat by my own hands. I can open the freezer and choose something like this Walleye or steelhead fillet, and recall exactly when, where and how I caught it, how it was killed, and that all made me feel at the time. That is an incredibly strong and humbling feeling, especially when I walk through the meat aisle at the grocery store. I don’t often look at the rainbow trout there, nor the Walleye fillets that come in boxes, or the ducks being sold at incredible prices. I don’t judge those by price, but reconcile that I can account for how these fish in the photos were treated before and after they were dispatched, which is important to me. That’s a big part of why I do what I do, and an even bigger part of who I am. #omnivoreculture .