I never thought I’d be killed by a 1500-pound cow, but looking up all I see are udders, hooves, and blue sky. Ecuador is adobe bricks, hardened mud homes, no electricity, the smell of burning trash and chicken soup with feathers floating in the bowl. My partner Scott and I sleep on cots, plant trees, dig latrine holes, smoke Lark cigarettes at night to pass the time. Scott rows crew for Andover, is tall with dirty blonde hair, has an intensity for work that I lack. We stay with Don Emiliano and his wife Lucia and their children Rosa, Hilda, Aurora, Armando and Alberto. Don Emiliano, part Quechan, is about five-foot three, kind, hard-working and dark-skinned. He has a forearm that juts out unnaturally; it had been broken and never properly reset. Before we finished our family’s latrine, we took dumps in our designated locations in the cornfield a few dozen yards from the house. Scott went to shit row, I went to shit haven. We both kicked the chickens to get them to quit following us, but inevitably they still ended up eating our liquidy crap, then days later we would eat them.
We saw things die in Ecuador, two dogs from poison, and a woman. We didn’t actually see the woman die, but we ate greasy rice and eggs sitting next to her dead body. The Garcia family kept her lying on the wood table for a few days to let people pay their respects before burial. It should have freaked me out more, but it actually seemed normal, her rigid body, lightly draped by a see through veil. I could have reached out, touched her closed eyes. She was dead, but at the dinner table, a physical reminder of how it ends for all of us. I would stare at the outline of her face while shoveling forkfuls of the inedible rice into the grease-stained pockets of my red windbreaker. I didn’t want the family to think that I didn’t appreciate the food, I dumped it out later for the chickens. When we aren’t working, we play soccer games with the kids, teach them baseball with a bamboo bat and a taped up rock ball.
We are in Ecuador to combat poverty, disease, flies landing on poo, spreading typhoid, cholera, dysentery. We build the makeshift bathrooms, plant fruit trees, the villagers rotate as hosts, take turns feeding us. Maria Lopez and her husband Juan live the farthest away, maybe a mile and a half from Don Emiliano’s place. Juan makes guarapo for a living, a moonshine-like concoction made from fermented sugar cane. He just calls it traiga. We trudge up the single file trail that hugs a mountain on our way to the Lopez house, our skinny bodies weak from diarrhea and eating too much yucca and rice. Far above the path, precarious steep grazing pastures, where Don Emiliano’s milk cows roam. Dirt trail, kicking the toes of my Merrell boots, long views of mountain ranges in the distance. Suddenly above us we hear a sound like Chewbacca, a cacophonous squeal-like moan. I look up and see the cow’s underbelly, I squat like a football player doing a drill, like a soccer goalie guessing on a penalty kick. Moving to my right a few feet puts me off the mountain, a two hundred-foot fall. I’m frozen in time, three seconds, the fear doesn’t hit before I see the black and white shoulder smash against the ground first, legs, ass, and tail tumbling after. Writhing, it tries to get up, but only the head moves upward, body pinned, broken. Screaming now, high-pitched pain, a fellow mammal suffering, dying. I find a large rock, more like a large brown cube, maybe 25 pounds, awkward to hold, it makes my wrists ache. Afraid to walk directly over and bludgeon the poor creature, I take aim like a two-armed shot putter, heave the mini-boulder at the head, and miss. Less than a minute later the death knell ceases, the silence of blood trickling from the cow’s nostrils.
Scott runs off to tell our family, several minutes later Don Emiliano returns to skin the cow. I want to help but don’t know how, the incision opens the cow up, lets the heat of stench out, a sauna of smells, guts, milk, blood, excrement. Poor cow, Don Emiliano says in Spanish, It was worth much more alive. I don’t know how many more cows he owns, but the whole family looks gloomy, almost ready to cry. Before walking back to the house, I look at the ground, red and white rivulets, blood and milk, mixed on the ground, like death and life commingled. Later, Don Emiliano butchers the cow, hangs a huge hunk in front of our light bulb-less room. They sell some of the meat, start eating the rest. That night I get up in the pitch black to pee, my face smacks into the bloody thigh, I feel it dripping down my forehead. No fridge, no plastic wrap, no USDA Choice, no ground beef, just the taste of flesh on my lips.