Unveiling Butcher Shop – Kickstarted 35%

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.

About Walter Jeffries

Tinker, Tailor...
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6 Responses to Unveiling Butcher Shop – Kickstarted 35%

  1. Brian Martin says:

    I thought I heard you mention once you were looking to get a newer van? I saw one for sale at the Holiday inn on Williston rd in S Burlington. I think its a 250. i could do some checking if you wanted

    • Hi Brian,

      Thank you for the offer and noticing. We did get a newer van. New to us. It is a 2004 Ford E-350 extended body passenger van that was owned by a little old lady and only driven on Sundays. Well, actually, it was owned by a church group and only rarely driven. Then a mechanic bought it and took loving care of it. I saw it in his parking lot and it was just what I wanted so I stopped by and asked him if it was for sale (Holly was horrified that I would be so forward) and he said, “Yes” he wanted to sell it so he could buy a newer one. The catch was he wasn’t going to be ready to sell it until spring. It was fall of 2010 then. So we came to terms and in the spring the van came to us.

      Will welded together wonderful animal transport area in the back of the new van and our chest freezer goes in the mid-section of the van for Holly when she’s making deliveries. Hope loves it because she now has an opening window by her seat in the second row. I think the pigs like having the windows too.

      Good thing we got one in the spring of 2011 as the State of Vermont refused to let us keep driving the old brown E-250 extended body van. It is a crying shame and waste of a good vehicle. Sure, the body is rusted but the transmission, engine and other important things are all in great shape on our old brown van. It is the state’s own fault that the body rotted – they put salt on the roads. They should stop salting the roads and everyone should get studded snow tires. That would be more eco-friendly, save society money, save lives, reduce waste and make cars last longer. So, who has a vested interest in car’s rotting out so fast… Hmm… Of course, there is no conspiracy between the state government who gets sales tax off of new car sales and the automobile manufactures… Certainly not!

  2. Peter says:

    Of course if Ford had done better rust-proofing that would help also. ;-)

    It is also said that you should wash the underbody also in the spring, to wash out the salt/dirt that accumulates in those areas. Yeah I live in the ‘burbs where they use a lot of salt. I’m just sayin’….

    BTW…you mention a log about the sugar shack et al on these pages. Do you actually run syruping during the season? If so I’d assume that there’s a draft post in there somewhere about it…

    • What we need is stainless steel vehicles, but then those would last a long time and the auto companies wouldn’t get so many repeat sales. Sadly this same flaw in the market place is found in all to many product lines.

      Unfortunately that van, the E-250, came to us pre-rusted as it had been driven for over a decade on Vermont’s salted roads. Washing in the spring would just hasten the falling apart as the dirt that held it together would have come off. With our newer, also used, 2004 E-350 it came undercoated and had been driven, only on Sundays of course, by a group of little old ladies for the church group in northern Connecticut, far from the sea and the salt. We are continuing to undercoat it and hope it will give us many more years of service. If Vermont would recommend people get studded tires and stop salting a lot of lives would be saved as well as it being better for the vehicles and the environment.

      Yes, we have actually made syrup on Sugar Mountain. We have about 10,000 sugar maple trees that we used to tap. Unfortunately the great ice storm of 1998 destroyed about 150 acres of our sugar maples. Since then we’ve been working on getting the sugar bush back into shape. It still has years to go. The mountain looked scalped for a while but is recovering. We have about half the sugar bush left on the lower slopes but took this opportunity to thin out older and sick trees and are now giving it time to rest. I hope to be sugaring again within the decade.

      • Peter says:

        You should post some pictures of the sugar shack. Oh wait, that may be within the ~800 draft posts, right? ;-)

        Just curious, of course. When I was a kid, whenever we visited my grandparents in upstate NY (yes, farm), on the way home we’d always visit the local maple syrup place to get a gallon. I vaguely recall getting a tour one year.

  3. Nate says:

    What a novel way to get an idea going. Good job.

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