Chicken art print / chicken art / animal good art for vegan, vegetarian / kid's room art / limited edition / hanging wall art / spiritual icon

'ST. CORNISH: Patron Saint of Broilers'
Limited edition print
hand signed and numbered

EDITION SIZES:
16" x 16" (90 canvas prints available + 5 AP)
16" x 16" (90 archival paper prints available + 5 AP)

24" x 24" (70 canvas prints available + 5 AP)
24" x 24" (70 archival paper prints available + 5 AP)

This is a limited edition Giclee print of the original artwork by Skee Goedhart. These prints come in two forms: printed on canvas and then stretched (gallery wrapped) on a 1.5" wooden support frame, or printed on high quality archival paper. The canvas prints are shipped in a box according to the size ordered. The frame has a wire attachment on the back and is ready to hang (unless you want to frame it otherwise). The archival paper print comes unframed and rolled up in a sturdy tube.

All limited edition prints are hand signed and numbered by the artist and carry a certificate of authenticity.

• Allow 2 - 3 weeks for delivery

ATTENTION INTERNATIONAL BUYERS
Presently I am unable to ship stretched / wrapped, canvas prints internationally. If you live outside the U.S. the canvas or paper print will be shipped unframed and rolled up in a sturdy tube.

To purchase the original artwork, click here:
https://www.etsy.com/listing/217257160/chicken-art-original-chicken-artwork?ref=shop_home_active_21

To purchase small size, open edition prints, click here:
https://www.etsy.com/listing/220622505/chicken-art-print-chicken-art-animal-art

FROM THE SERIES 'FLESH AND SPIRIT':
This series explores the relationship between us and the food we eat and specifically between us and the animals we eat. It asks the question ‘Do we know, or do we even care how that chicken or bacon or steak ended up on our plate?' We might ask: ‘Well here it is in front of me but where did this meat come from? How did this animal live and how did it die?” When buying a piece of meat, neatly wrapped in its' cellophane casing do we even know what part of the body it came from? In our modern world of ultra-convenience we have become so disconnected and distanced from the origins of our food that we have all but lost the concept that when eating meat something has died in order that we might live.

I used to live by the credo: ‘I have no problem buying and eating meat because I'd have no problem killing an animal if I needed to.' While this might have been the case, the fact was that the true story behind how my beef or poultry lived and died was in stark contrast to any romantic presuppositions I might have had. My childish notion of good ol' Farmer Brown selecting his prize chicken after a long and happy life on the farm and swiftly chopping off it's head was worlds away from the wretched lives and brutal deaths that most animals endure before their meat arrives in our supermarkets, at our restaurants and on our tables. Hunters, whether you condone their actions or not, are completely aware that they are taking a life in order to sustain their own lives. They kill an animal that has spent a normal life, free and in its' natural habitat. It is killed with purpose and clarity, up close and personal, and with no ‘middle man' or shrink-wrap to alleviate the nagging queasiness. The commercial meat industry, on the other hand, is a multi-billion dollar goliath that cares little about its' product's wellbeing and a great deal about its' bottom line. It's practices, although economical are often heartless and brutal, and at times to the extreme.

WHY I CREATED THIS PIECE: ••READER BEWARE••
Whether it be bought in a supermarket, a fast food joint or a swanky, upscale restaurant, the odds are when you eat chicken it'll be a Cornish Rock or Cornish Cross. These breeds have dominated the commercial poultry industry for more than 50 years due to their great size and rapid growth rate. The addition of steroids and other drugs greatly accelerate this weight gain, so good much so that many are unable to walk because their legs are too weak to support their huge upper bodies. Chickens raised for their meat (broilers) are usually stored in huge, windowless sheds, up to 40,000 at a time. For 8 weeks they live day in and day out in complete darkness, barely moving and standing in a sea of their own filth.

When the time comes to be processed, they are roughly thrown into crates for transport to the slaughterhouse and often hauled hundreds of miles without food or water. Upon arrival they are hung upside down by the feet and their throats systematically slit as they pass thru a series of mechanized blades.

Today Purdue University estimates that some 8 billion chickens are consumed in the U.S. alone every year . . . yes, you read correctly 8 billion.