American Flatbread – Flatbread Kitchen
Friday and Saturday, April 3 & 4, 2009
Tonight’s menu and baking are dedicated to
From Pig to Pork
Toward a New Legal Framework
For Vermont Food
…As Cynthia and Ralph Persons drove onto the property I waved and directed them to a parking spot near the pig shed. They both climbed out of the old truck and said hello. We had talked on the phone but had never met. Ralph was of medium height and thick all about, especially in the stomach. He wore old work clothes—the kind old working Vermonters seem to always wear, and an unusual hat—a wide brimmed leather hat with a colorful band stuck with feathers that looked more Western than Northern New England. His wife was dressed in overalls and several warm shirts. She wore her long hair pulled back very simply like all working women do, or must do, when they have long hair. She seemed younger than he, and may have been, though I did not ask.
In a few minutes they set to work without having to speak with one another, which is common among work mates who share a task many times over. Most of their tools were specialized for their trade and were unfamiliar to me. All were old and well-worn, though well cared-for.
There are several ways to go from pig to pork, that is, to kill a pig….
To be continued….
It’s triathalon weekend! It’s April! More clouds than sun, more mud than snow.
Thanks for coming,