Tyner Pond Farm

This morning our butcher, Evan Smith, came out to visit the herd.

He even managed to bring the rain with him.

Evan is second generation at This Old Farm, where our cattle are processed each fall. In about a month, the first of this year's grassfed cattle will begin making their way there after spending the summer finishing on abundant Indiana pasture.

I appreciate that Evan takes the time to come out and see the cattle before that happens.

One of the things I've come to value over the years is the relationship between the people who raise the animals and the people who process them. We talk throughout the year, work through new ideas together, and share the same goal of producing food we're proud to put on our own tables.

For us, that relationship doesn't begin when the trailer pulls into the processing plant.

It begins right here in the pasture.

Small update on our one bottle calf this season.

Most calves are where they should be: with their mothers, out with the herd. Every now and then, one needs a little extra help.

This little heifer is doing well. She is eating, growing, and getting more confident every day. Her only real issue is that she seems pretty sure she is a dog.

We’ll take that as a good sign.

Good food begins with a place.