Fort Works

I briefly resettled in Fort Collins to be a part of Katie and Nic’s fantastic family fun wedding extravaganza. Along the way we ate well, worked hard and debated what it is to know a place and choose to tie your kite.

  • Katie and Nic just a couple days before getting hitched. Hard frost was only 2 weeks away but things are bountiful!
  • Nic's Party of Men up at Noku Hut enjoying breakfast after a night of scotch and Wendell Berry. Thanks to Jim (Papa) Koontz for the photo!
  • Francesco free of the swine-filled rotten-apple chaos of the Big City.
  • Plaid-clad Farmer Boys.
  • Surgery to extract a wedding gift
  • Precise work.
  • Wrapping up a late night wash/pack session at Native Hill. The day started with frost so things went slowly.
  • 1/2lb keys of salad mix, spinach and arugula. The 25 degree nights following this pretty well killed what wasn't  in the cold frames.
  • Carrots for the interns
  • Apple Rain. This has to be the largest most delicious apple tree ever.
  • FCworks-046
  • The second shaking of the tree. We cleaned the ground completely before hand.
  • We got 670lbs of apples in all from that one tree!
  • Washing the apples for storage or processing later that day into apple sauce, butter, crisp, and dried. It pays to have friends with resources!
  • Some of the stored apples being kept for cider pressing and apple grappa.
  • Doodlewink and friend on their last day. They were raised this season by a neighbor on feed and left over vegetables. The act of killing my own meat is something I seldom participate in, like most of us. I can't say it's fun but I do appreciate knowing how the animal lived and died and knowing it was done as well as we could.
  • Nic finishes putting tarps on the pen before we corral the first for slaughter.
  • The sun rises as the first pig is bled and washed.
  • The pig was shot in the brain and died instantly. The pigs are introduced to the killing box in the days before then fed to help them be comefortable with going there. They're quite smart and Mark takes a lot of care to keep the process quick and hidden from view to keep the animals calm and maintain the quality of the meat.
  • The second pig was harder to corral so Mark let it roam and snack until a good moment to shoot. In a standard commercial setting 10s of thousands of animals are killed in one persons shift. Each person performs one task: killing, bleeding, one cut making the human a machine in the process and dehumanizing them.
  • We took the pigs to the processor down the road for butchering where they were quickly skinned and gutted.
  • The hung pig is cut fresh then frozen to eat all year. Some animals like deer, elk and beef are left to age before butchering.

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