Why is it that we call the living breathing animal one thing and then the physical cut of meat something else?
Seeing the words “pig” and “pork” side by side makes me think about the general distancing that takes place between us (the eaters) and the animals (the sustenance).
I first saw this dynamic when I offered to help Greg with some of the writing for the farm a few years ago.
Right away, I felt like I was stuck between a rock and a hard place because while a part of me felt obligated to maintain that comfortable distance and hide the life and death of the animals themselves, a bigger part of me felt called to share.
I worried back then (and sometimes still do!) that sharing the real stories – the true ups and downs – might all be too much. But, we chose to make that connection and keep sharing anyways.
And as luck would have it, you chose to open your hearts and make that connection in your lives, too. And you didn’t stop there. You’ve shown up, you’ve shared, and you’ve encouraged us to keep going every step along the way.
It’s the last newsletter of 2020 and the end of the craziest year, ever. And I have to tell you something….We think you’re brave to be curious and thoughtful about food!
It takes effort to make this connection with our food and bridge the gap between the pig in the field and the pork on our plates. And, you’re doing it!
Whether you’ve been with us for years or are brand new to the Stonecrop community this week, we want you to know that we’re so glad you’re here. We can’t wait to continue on this journey together, in 2021!
Happy holidays.
Your Farmers,
Jenney & Greg
PS – Please note that we’ve adjusted Farm Store hours for the wintertime. We’re still open twice a week but the new hours are Sundays 10-12am and Thursdays 4:30-6pm.
PS – We’ll continue to offer our pork, eggs, and fresh organic veggies all winter long. If you’d like to place an order, download the 5 Easy Steps to ordering HERE.