The manure spreader/cloud today is that the reefer unit on our truck is on the fritz. We are hoping that it is just the thermister (temperature regulator) and that it can be fixed in relatively short order but for today it translates to "no safe way to bring meat to Meyer Dairy". Therefore, we have decided to call off our regular performance there for today.
The green grass/silver lining is that this is the beginning of local foods week. We are, of course, open at the shop (117 Cooper Street, Spring Mills) which is not all that far from the kick off event, Farm Fest, being held at the Grange Fair grounds this weekend. Stop out for both, make a day, just make sure you have your refrigeration worked out. This week culminates in farm tour next weekend at which time the general public has an opportunity to visit farms in the area for a closer look at "how the sausage is made".
As it happens, Rising Spring Meat Co. is an option on that tour. As it happens, you will not be able to literlally see how the sausage is made as it is just too dangerous to have visitors around that sort of machinery while in use (and it will be) but you will be able to tour this facility up until that point. You will see how the animals are received (and you should start to think of yourself as your favorite animal as that is exactly how you will go through), moved into the facilty, and then processed. We will show you as much of what we have done to the facility to make it efficient, what we would like to do to improve it, and how and why we do what we do to get meat onto your table. As I mentioned earlier, you will not be able to see the cutting room (where the sausage is made) as it will be in use and it too dangerous and would interefere with the health regulations.
It is still an open question whether we will be at Meyer next week, we very well may be but both this and next weekend are excellent opportunities to visit us out at the shop.
Remember, if you don't eat your meat, you can't have your pudding