Abattoir Blues
What happens when the abattoir your small farm depends on gives you 48 hours notice and pulls the rug? This Near River story traces fifteen years of navigating the industrial food chain as an artisanal pig farmer — from our first two pigs through weekly processing runs, a refrigerated truck purchase, and three successive abattoir closures. If you've ever wondered what provenance actually costs, this one's for you.
Organic certification, sustainability, and regenerative agriculture – Aren’t they just catchy marketing terms?
We’d start each morning by putting in an hour each before breakfast and chipped away at it. It was tedious and physical, though fulfilling. We have since found out that the locals were running a book on us as to how long we’d last before succumbing to the Dark Side and reaching for the glyphosate herbicide.
Honouring the food that gives you life
Viewing (food) simply as fuel for your body is more in line with the Coleworths offering.