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...
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 Marshall’s father...
Almost daily I have farmers across the region call and ask, “what did it take to go federal?” or “how much would it cost me to build my own plant?” or “I can’t find anywhere...
7 years ago I moved home from New Orleans with an idea and a rudimentary business plan. I quickly realized the plan required two things: capital and staff. The capital is an ongoing struggle,...
This week we would like to discuss the beef supply chain. Please bear with us- this might get a little wonky. Disclaimer: I am making very general claims and descriptions for explanation purposes; variations from...
___________ We couldn't be with each other this year for our beloved boucherie, so we wanted to bring the party to you! We've compiled a list with all of the people who help bring together...
This week it is only appropriate that we write about our beloved Boucherie, the peerless party we’ve crafted over 6 years in the hills of north Mississippi. From an inside perspective, the Boucherie is...
August 7th Today, I want to write about the tension between local, small-scale agriculture and consumer expectations. As small-scale, animal focused farmers, HPP (and farms like ours) design production systems around the needs of...
We got some great suggestions for topics to cover in the blog, and we plan to tackle them all. This week we want to bring it back to the farm, which afterall, is why we’re...
Times are challenging, but we’re managing through them with support from our awesome team and loyal customers. Above all, we hope you and your families are staying safe and healthy.