23/ oh, and for reference, my farm ("farm") is: * 0.1 acres of crops (pumpkin, corn) * 3 acres of grazing pasture ( ~10-15 sheep) * 0.05 acres greenhouse garden * 0.07 acres vineyard * 5.5 acres pasture for haying * ~50 acres unused / woodlot
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24/ * 0.1 acre pig run * 0.05 acre turkey run * 0.05 acre goose run It is a LOT of work to keep up with the 0.2 acres of crops / vineyard / greenhouse... especially when feeding animals every day, splitting wood (which I buy, not fell), etc.
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26/ Oh, another point: a large percent of farm hobby stuff, prepper stuff, etc. is written by people who have never done it, but recycle the articles they've read into new articles. This is how so much bad information propagates.
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27/ e.g. "I've never grown Jerusalem artichokes, but DallasPrepper971 and RetiredMarineZombieHunter (who also haven't grown Jerusalem artichokes) read articles by someone else, then wrote blog posts of their own, and I've read those, SO LET ME TELL YOU HOW TO GROW ARTICHOKES!"
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28/ It's like listening to 13 year olds talk about sex, or people with no fingers talk about how to do a totally radical guitar lick.
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30/ The only problem with this idea is that $200/head is underselling the market by about $800. https://twitter.com/SaucercrabZero/status/1056906670348079104 …
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31/ This ties back to the idea I've had for years about "butchery class". Invite a few Cambridge types to take a 1 or 2 day class in taking apart a whole pig - half pig included with each signup. A half pig costs me about $250 in piglet and feed, and yields about 125 lbs meat
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Replying to @MorlockP
Raise heritage pigs for restaurants. partner is a former chef. We sell parts but prefer to sell whole hogs. Partner goes to customers and teaches charcuterie. Side effect is can't keep heads and trotters in stock, and bellies go wanting.
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