Cole Ward, the master butcher[1, 2] who we apprenticed with to open our own on-farm USDA/State inspected butcher shop will be holding a workshop on butchering lamb at the Weathersfield Inn in Perkinsville, Vermont.
10 AM to 4 PM Saturday March 19th, 2016.
$210 per person which includes lunch and some meat to take home.
Call Mari Lee of The Weathersfield Inn at 802-546-0234.
Outdoors: 34°F/28°F Sunny
Tiny Cottage: 66°F/61°F
Daily Spark: I eat mean people. I’ve been doing that for years. Pretty soon you find yourself surrounded by nice people… Works with boars, bulls and bullies too.
Just in time for Easter.
Walter I read your blog very regularly and noticed an almost stop in post. I hope everything is going well in Vermont
No, it’s been a bad winter. Holly’s brother has terminal brain cancer and she has left. This has put all of the work load on Ben and I as we do our own work plus picking up what she did. I have blog posts I’ve written this winter but not yet polished to the point of publication.
I’m sorry to hear that, Walter. A terminal diagnosis means that I can’t say ‘I hope everything turns out OK’, but I will say ‘I hope things return to as close to normal as can be expected, with as little pain and hardship as possible.’
I still hope for a cure. If the treatment he is on right now, which is brand new for his illness, actually in research form, will give him one extra year then maybe in that time they will find another treatment that will give him another year. As long as he lives there is still hope. I will never give up hope. I am an optimist by definition. The glass is half empty because I drank the other half.
Sorry it’s taken a couple days to respond. Been driving hard. Denver to Miami in the last few days with 42k in the box. Best wishes, and I agree that hope should be grasped firmly with both hands.
I am so-so sorry to hear this. Our prayers to your family, to your wife and to her brother in this difficult time.