Not to beef that is one question our meat comes from is another
She killed for two years on why we need to know more about our food
next month, had shooting lessons from her dad Duncan, a farmer in East Lothian. He was with her when she shot a stag in the Highlands.
She said: “I grew up around men who shot and hunted but I had never done it,” said Louise.
“It took me a long time to get to the point of killing the stag. I knew that only I could take responsibility for killing the animal. It was a difficult thing to do and you feel sad. And I know some people will think there is never a right reason.”
As part of her research Louise also visited a number of abattoirs to see how animals are killed on our behalf.
“That was shocking,” she admits.
“I visited others after that and while it never really got easier, my understanding improved.
“I found it difficult, but I felt it was important to talk to the people who worked there. If you eat meat, then you should appreciate and thank the people who do it for you.
“And probably pay them properly. If you want a job done well then you have to pay for it. If we brush it under the carpet and don’t talk about where meat comes from then it leads to something like the horsemeat scandal.
“You’ve got to have the guts to look. If you know where it comes from then you can make your choice. I’m not going to tell you what to eat.”
Louise’s work for the book led her to make her own choices and, while not vegetarian, she now eats less meat and tries to source selectively.
With chicken she tries to look for free range if not organic, although she is conscious of the higher prices that might be out of the reach of those on a budget. And that seeking out farmers’ markets, which she also tries to do, isn’t an option for many people.
She said: “I do try to eat less meat but humans are greedy and busy and I’d never claim to be perfect.
“But we really don’t need to eat the amount of red meat which we do.”
Those attending Louise’s talk at the Fringe by the Sea festival on August 10 will find interesting snack options on offer, including insects.
One hotelier last month revealed plans to serve midge burgers to his customers with the burgers being dipped into a breadcrumb-like coating of the “scourge of Scottish summers”.
Insect-eating has gradually become more accepted and Louise thinks it is one option as an alternative to global meat consumption.
“We should certainly be considering insect use in animal feed,” she said.
“They could be used for farmed fish, chicken and pigs which would cut down on importing protein.
“You will see them used in restaurants as novelties and also in protein bars and supplements.
“We have known about insects being nutritious since the Victorian era, though, and it has never really taken off, so I don’t think it will be mainstream.”
More likely, she feels, through the potency of big business, is plant proteins and products like the Us-developed Impossible Burger, made entirely from plants.
“There are lots of developments in Silicon Valley in California by people behind huge multinationals who have lots of money.
“Meat-like substances from plant protein is something we’ll see a lot more of.”