On the Ethics of Killing: The Moral Math of Eating

In this thought-provoking episode of the Wild Fish and Game Podcast, host Justin Townsend welcomes Blake, a new field staff writer and author of *On the Ethics of Killing: The Moral Math of Eating*, to explore the complex moral dimensions of food consumption. Blake shares his personal journey—from growing up in rural Texas split between ranching and urban life, to becoming a strongman competitor and confronting the hidden costs of protein-heavy diets. His book emerges from deep reflection on the inevitability of death in life and food systems, challenging listeners to confront the violence inherent in all food production, whether industrial or wild. The conversation dives into core ideas like 'moral math'—measuring kill count per calorie—as a framework for ethical eating, emphasizing efficiency and awareness over perfection. Blake argues that proximity to the process, not physical involvement, determines moral accountability, and that modern life’s distance from nature fosters moral delusion and waste. The episode ends with a call to action: think critically about food origins, support local and sustainable practices, and recognize that ethical eating isn't about being perfect, but about being present and intentional. Key takeaways include: 1) All food requires death—acknowledge this truth to make better choices; 2) Use 'kill count per calorie' as a practical metric for ethical consumption; 3) Proximity to the process matters more than physical involvement—seeing the cost builds responsibility; 4) Waste is a moral failure; 5) Support local farmers and grow your own food when possible; 6) The goal isn’t perfection, but awareness and stewardship; 7) Vegans and hunters may have more in common than they think; 8) Ethical eating starts with curiosity and honest reflection on your plate’s journey.