Oh, how sweet it is! Amazing focused, kind, hardworking Poyface interns helped us with our turkey harvest this week. Michael decided it made more sense for “Buxton” turkeys (270) to be processed at Polyface with the help of 10 additional people. What a difference it is to butcher with a team of skilled interns and apprentices.
Working together during a harvest provides a great way to get to know the faces, hands, hearts, and young spirits that make Polyface work. I love hearing their stories, what states they each come from and what inspired them to come to Poyface for a season of hard work and education. Individually they are unique, gifted, insightful and dedicated. Together they are a dream come true! We’re at the end of our season, having helping right now is priceless. It was a seamless, effortless day. Big thanks for all of them!
The day of the harvest starts about 4:30 a.m. It takes about an hour to get to Buxton from Polyface. It’s still dark out as the turkeys are loaded onto the trucks. By the time we butcher, ice, bag, and weigh it’s 4:00 p.m. Time for us to get back to Buxton for chores. As always we end the day with a pasture raised delicious homemade meal and solid sleep.
In addition to our turkey harvest, we also had a wonderful visit from Australian Permaculture Design Teacher, Darren Doherty, his wife Lisa and their beautiful children. It was a wonderful visit. I took a permaculture design course with Darren 4 years ago at Quail Springs Permaculture Farm in California. I was terribly inspired by Darren and the principles of Permaculture. Studying with him opened a lot of doors, and broadened my perception about sustainable solutions for the earth.
Darren and Lisa came out to see the cows moved across the river and interview us for their documentary they are doing about Polyface Farm. How exciting to be part of this creation!