American Flatbread – Flatbread Kitchen
Friday and Saturday March 6+7, 2009
Tonight’s menu and baking are dedicated to
From Pig to Pork:
Toward a New Legal Framework for Vermont Food
…It took me several calls to get through to Ralph and Cynthia persons and when I did it was moose season. Cynthia answered the cell phone in the field and whispered, “I can’t talk now. We won a moose permit this year and are out hunting.” I whispered back that I’d call later.
When we finally connected, Ralph said he was pretty booked but could come Tuesday November 4th. “That’s Election Day,” I said. “Yep,” is all he responded. “What time is good for you?” I asked. “Seven A.M.” he said. I put aside thoughts of the dark and the cold and my sleepy head and said ok. “See you on the 4th at seven.”
Toward the end of October I became increasingly detached from the pigs. I fed and watered them but did not linger to play with them or watch them. I had been to this place before with other animals I had raised for food. It is a necessary psychological defense that I suspect all people who do this work must have. You have to let go and keep in mind that these animals would not have had any life had it not been for this purpose, and that their sacrifice is not in vain or meaningless. We honor that sacrifice with our gratitude, and with the worth we do by the strength we gain from the food they make…
Thanks for coming tonight. March 5th would have been my mother’s 97th birthday.