Butcher Shop In Progress Unveiled
The snow has melted from the mountain. Oops, except almost every night we get a a new dusting of a half inch to two inches. But most or all of it melts off in the luscious sunshine we’ve been having. It is maple syruping weather with the cold nights and warm days. In fact it was a greatly extended syruping season this year, especially for people fortunate to have east or north facing sugar bushes.
With the snow basically gone we unveiled the butcher shop. Last fall we had shrouded the construction in plastic to protect it from the winter’s ravages after we did our last pours. This helped retain a little heat as the concrete cured which in turn helped it cure better. Now months later the barrel vault of the chiller and the catenary arches of the future meat cutting room and the kitchen are essentially up to full strength.
Today we have a treat. Our son Ben, an aspiring cartoonist in addition to being a hard working farm boy, drew up an info-graphic chart of our Kickstarter project’s progress.
Hope and Nichie our Rooster taking care of our little NUDGEstart stand.
We’re now at 35% in only six days on our Kickstarting the Butcher Shop project!
I just did another newspaper interview which will hopefully reach out to more people. Speaking of that, we seem to be staying steadily in the top 10 of the popularity chart for the food category, often in the top three even.
Also check out the yesterday’s post about iKickstarter posters you can use to help spread the word. Holly is out on deliveries right now, hanging posters as she goes. If you see a farmer pass in a white extended body van with black windows it might be her delivering to individuals, stores and restaurants all around Vermont.
Meanwhile, back on the ranch, Will and Ben have been hard at work doing spring field fence work so that once the weather warms enough we can crank on construction when the time comes.
We let the south Yorkshire x Large Black herd out into the far south field and the Tamworth herd with our new Berkshire boar Spitz into the north home field. They’re very excited to be out of the winter paddocks and onto new fields. Imagine, if you will, 20,000 pounds of pork dancing in the fields. It’s the spring festival. Mostly it is budding brush right now but they think it is just grand.
Outdoors: 29°F/28°F 1″ Snow, Partially Sunny
Tiny Cottage: 67°F/64°F
Daily Spark: A watched plot n’er thickens.
†Ben and I send a big thanks to Rich Burlew of the Order of the Stick for the idea of how to do our info-graphic and more.