And it just keeps getting better

What have we started?

Last weekend was ISLAND/Epicure Catering Hog Breakdown:
https://www.facebook.com/photo.php?fbid=10151081368287742&set=a.267991817741.141187.198997672741&type=1&theater

Now Randy is butchering a hog tomorrow
https://www.facebook.com/randy.chamberlain1?fref=ts

and Mark Baker is having an event early Nov
http://bakersgreenacres.com/?p=1794

We don't take credit for all of this, but we do applaud the continuing growth of the local hog/proteins movement