Before moving to New York, April spent the summer of 2003 in Berkeley, California at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City's first gastropub, The Spotted Pig. Under April's direction, The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years, and since 2010, April & Ken's The Breslin Bar & Dining Room also earned one star two years in a row in the esteemed guidebook. As Food & Wine Magazine's "Best New Chef," April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York's Ace Hotel and earned a glowing, two-star review from the New York Times. April's first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.
in the Livestock FeedFeed | Brand : Purina ..
I am currently researching different farming practices and methods of raising my own food, including animals. I also happen to LOVE bacon and ham as well as pulled pork so pigs are a priority animal for me to raise. I found your post well written and informative. I do have a suggestion for you to research for yourself though and it would most likely reduce your costs overall. I personally don’t plan on buying feed for any of my livestock except maybe some hay for the winter. I have found the videos on the following links to be highly educational in my research.
Permaculture for Profit (pigs are highlighted in this video):
From Monoculture to Permaculture (pigs are also shown in this video):
meat: The cost of raising your own pig: 2016 edition
Have you forgotten the principles of supply and demand? If a farmer charges too much, he will not sell his products and he will go out of business. If he does not charge enough, he will lose money on every item he sells and he will go out of business. If there is competition, the farmers will have motivation to produce the best possible product at the lowest possible price. If there is no competition, the high price paid for food locally will encourage a competitor to start up. The obvious point here is that if a farmer is staying in business, he is not charging too much. If you do not like the price he is charging, buy your high quality item somewhere else and he will go out of business or lower his price. I know that my dozen pastured pigs in a diversified setting are far superior to your 300, so why shouldn’t the market reward me?
Complete Costs of Raising Pigs | Farm Folly