S L A U G H T E R
Dimensions and TRT Various
Special thanksYvette Janine Jackson
In September 2013, Porter set out to explore the visceral and visual impact of slaughtering a mammal for food. Having never before killed an animal, she spent two weeks on Cho Ku Rei Ranch in Crestone, CO, learning from the ranchers how to slaughter and gut a lamb, scrape its hide, butcher the carcass, and grill the meat. The resulting installation consists of two videos and four paintings.