I’m often asked, having an uncommon occupation, what my day to day is like. I usually answer with a quip about putting out fires, or I say, “they vary.” In describing a particularly memorable day b...

  In this post, we answer a couple of common questions, address a national and international meat policy and labeling issue, take a few jabs at the industry, and quote a mentor and a poet. We’ve b...

    Last Sunday, my fiance Katie and I packed up and headed down from Memphis to stay with my parents on the farm. We make this commute six days a week, but we try not to on Sunday. We made an exc...

At around 3:00 am, the pork shoulders slid off of the small metal rack they were perched upon, and tumbled into the bottom of Mike Bartlett’s homemade smoker. It was a rotisserie-style cooker Marsh...

menu    STARTERS   Sausage and Cheese Plate     14 hp sausages, house chipotle bacon pimento cheese,  pickled vegetables, seasoned saltines    Deep Fried Mushrooms + Eggplant     9  fried mushr...

  On Christmas day, Tony Rice died. Added to a list of musicians I admire who died this year, I was upset to hear of his passing. Tony’s picking is intricate and technical, and it was a bit above ...