This is the part of the course where we learn exactly how our food is prepared.
It is very similar to a biology lesson and our facilitator Tommy is very professional in his approach to skinning, dismembering, and dissecting the animal – in this case an impala. The students are welcome to participate as much or as little as they want.
There is always at least one person peeking out from behind their hands at the beginning, but inevitably this person is one of the last left right through to the end.
Each organ is named and its role in the body explained. Then one lucky volunteer gets to blow up the lungs to show their capacity (after they’ve been washed obviously – we aren’t complete barbarians!).
This group was particularly inquisitive, nothing was left unstudied. Eyes, tongue, brain, ear canal, legs, nasal passages, tail, stomach, intestines and even the bladder. Anything you can imagine was carefully dissected and scrutinised by eager eyes.