What it's all about

Why blog?  I'm hoping that this will become a forum for my own thoughts, a resource for others and hopefully stimulate a bit of discussion amongst thinkers.

Me and Pinto the Pig

I'm a young farmer (i.e. engaged in farming and under the age of 55) who came to farming through a permaculture lens.  As such, my farming production goals are tempered by my desire to lessen the impact of my footprints upon the earth.  Expect a couple of discourses on this balancing act and the requisite sausage making inherent in any compromise.  However, I think that ultimately both permaculture and farming both strive for improved efficiency.  What sorts of changes are judged as an efficiency gains is generally where there is a divergence.  Should time, resources, money or energy usage be the measure for decreasing costs (i.e. increased efficiency)?  Without a sense of what a farm is trying to increase, improve or shorten then a useful accounting system is difficult if not impossible to devise.

Not pinto, but a pig.

Butchery is a new field for me, one I'm hoping to learn more and more about, both because it combines some of my interests (consuming deliciousness and raising animals) and because butchers can perform the sourcing legwork which many consumers and chefs don't have the time or inclination to put into.  As great as it is to go to a farm and pull pieces of frozen meat from a chest freezer, once the novelty of it wears off or the label doesn't match what you had in mind, the idea of dealing with a butcher who will get you what you asked for starts making more sense.  I'm hoping to find a way to help bridge that gap and make some sausage in the process.

Lovely, eh?

And dancing, well, dancing is... such that the difficulty describing it is inversely proportionate to the enjoyment found in the actually doing of it all.
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