But as great as the workshops are, the best feature is the ability to meet with other small-scale farmers and exchange notes and farm stories. I met many amazing folks this past week and thought I'd share a couple of names and websites with you.
Thanks to Tootie, I got to see a demonstration by Kari Underly and Adam Tiberio as they broke down sides of beef and pork into specific cuts. It was awesome!
Unlike hogs raised on an industrial scale, Redwing's hogs are managed on grass and are trained early to respect movable electric fences. Luke emphasized spending time with the hogs so that they are more docile. They stay healthier, happier and taste better too.
But before I go, if you make it to Morgantown -- a must-eat location is Black Bear Burritos. They're downtown on Pleasant Street and have GREAT food, friendly bartenders and a nice local tap. Can't wait for next year!