Pump Truck Reaching High
We just finished a fabulous pour. It was our biggest ever at 82 cu-yds, the day was beautiful and the pour was wonderfully boring.
Now the butcher shop is now closed in, that is to say it has big, beautiful steel reinforced concrete ceilings and roof designed to withstand the 500 year event, or more. e.g., I over engineered but then, I like building things once.
Getting closed in has been a huge push, 14 hour days for months to prep the forms. All that hard work was worth it. We added 328,000 lbs of concrete, mostly local granite no less, plus a ton of rebar, some of it stainless steel, and many more cubic yards of insulation to the top of our building. The form work didn’t even creak thanks to Ben and Will’s careful tightening of the threaded rods and shimming of all the spaces.
Next we pour the final floors for the interior in a couple of weeks after I do the trench plumbing. Then we can finish off interior rooms to start cutting meat this winter.
Thank you to every who has helped get us to this point!
We are so close we can almost smell the bacon! :)
Outdoors: 47°F/28°F Sunny
Tiny Cottage: 66°F/63°F
Daily Spark: Bacon is the universal appetitive. Even pigs, vegetarians and vegans crave it.