farm to table.  that’s what they say.  but not like this guy, they don’t.  these pictures are obviously related, but not in the “we just ground this pig up for sausage” sort of way.  in fact, he’s just a wee little guy.  that’s our buddy brutus, the swollen bellied offspring of our late sow oprah.  we bottle fed him once his mother died.

the association—not brutus—has to do with the jolly faced assaulter violating the little fella.  farm255’s farmer-sous chef jacobia o’françois.  a new breed, in my opinion.  like all the benefits that come from enjoying a local food system, the closer you are to the source, the higher quality product you can obtain.  the higher quality product you desire, too.

and so this post is an appreciation of monsieur francois—the chef, the farmer—and the balancing act between growing food, and serving food—the very line i one day hope to blur away completely.

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the second pic is from chef francois helping me make my very first batch of sausages from scratch.  cranberry, hard cider, bacon (mine), and onion.  dee.  lish.