This summer we started a tradition at the farmland which I think we will try again next year as well. We tried to process as much of a hog as we were able to. Our good friend Phil was coming in from Colorado and with our space in mind, informed us of his excitement for experimenting with charcuterie. We thought this was perfect. We want the farmland to be a place where people can experiment and get their hands dirty and become more connected with the world–particularly food systems.
We all do our best to be mindful of our meat consumption. Working through this process was a great exercise in reducing the cognitive and geographic distance to our food.
Here are some of the photos from the day.