Today, following a five-hour butchering session, we totaled at a whopping fifty-four broilers, in order to call it a full day. Between the five of us (Kate, Dan, Nono, Rush, and I), we managed to maintain a pretty steady assembly, of slaughtering, de-feathering, de-gutting, cutting, and packaging, and weighing. Although a newbie to butchering, when it was time for me to step up to the plate, any reservation I previously had diffused into the breeze behind me. Until today, I had only seen the finished product of a chicken, however, now that I'm fortunate enough to be part of the process, I walk away with a newfound respect, not only for food, but also for the most notable packaging of any sort. The body.

By the way, I guess now would be the appropriate time to introduce myself; Alyssa's the name, summer apprentice is the game. Stony Creek Farm has taken me under its many, many wings in hopes that I can learn from and adapt to this new language (for me) of organic farming and homesteading.



AuthorDaniel Marsiglio