Author Archives: The Teet

The brutal, heart-shattering truth is that Molly and Eleanor are not going to remember as much about Grandpa Chuck as I would like. They are 3 and 5 and their brains aren’t yet able to grasp a bigger picture. They … Continue reading →

Another growing season is coming to a close, and I don’t know what it is about this last month, but everything seems to be coming together. I think we’re finally grasping some of the complexities of this pasture-based animal husbandry … Continue reading →

Sometimes I hear folks talk about wanting to appreciate the “sacrifice” an animal made so that we can eat meat. I used to talk this way often. I don’t think I’ll be able to talk like that anymore, as this … Continue reading →

I’m not going to be modest and suggest I’m a stranger to physical triumph. My natural athletic abilities have gained many trophies, championship rings and shoulder-rides out of the stadium into the locker room after the Big Win. Remember that … Continue reading →

We loaded them on the trailer, dropped them off and said goodbye at the butcher, called in cutting instructions, found out their hanging weights … and none of it made me sad. I was disturbed by my lack of emotion … Continue reading →

The first week or so after a delivery must be torturous for Black Betty. The poor thing has to mobilize her 700-pound frame without squashing her half-pound offspring. And now there are 11 of them running everywhere underfoot, with seemingly … Continue reading →

When my brother-in-law brings home a $4.99 roaster from the grocer, he will eat what he can and toss the carcass without much distress. But when he cooks up one of his homegrown chickens, he takes care to extract every … Continue reading →

Just ONE more week until the blessed event! Can you believe it?! And sure, you’ve got the whole “no sleep,” and “random, stabbing and/or crippling pains” thing down already, but are you truly prepared to become a mother? To be … Continue reading →

I’m rolling out a loaf of bread and I mistake plaster dust for flour on the surface of the pizza peel. I think we’ve taken on … uh … too much. There are a few demands on our time, money … Continue reading →

And on March 16, 2013, the Good Lord finally counted to 50. That’s how I imagined I’d start his eulogy anyway. Two years ago, we took 49 red broiler chickens to the butcher. We thought we were hauling 50, but … Continue reading →