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Alison Schreuder
The Hill Country Boucherie Guide to Supporting Small Businesses

The Hill Country Boucherie Guide to Supporting Small Businesses

___________ 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 a great weekend on the farm each year. They're incredible small businesses, who make a big regional impact, and without them our event wouldn't be half as good. So please enjoy the buyers clubs, the websites, and a little bit of free shipping while you help support these fantastic small businesses. ___________

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Alison Schreuder
The Boucherie: How COVID Rained On Our Parade

The Boucherie: How COVID Rained On Our Parade

  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 a culminating annual event for HPP.  Though it’s in August, it feels like a year end ordeal. Couched in the middle of our slowest (and hottest) season, the party is always a reference point for what we’ve accomplished in the last year and where we hope to be by the next one.  The Boucherie is special not only because it's an awesome idea: blending chefs,...

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Alison Schreuder
Have You No Meats Fresher Than This!?

Have You No Meats Fresher Than This!?

  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 the animal, instead of forcing the animal to adhere to the needs of an efficiency driven production system.  The industrialization and centralization of our modern food system is a marvel of science and ingenuity, and creates food at a scale and cost that makes it accessible for everyone.  Affordable, abundant protein is not an inherent evil, and the massive meat industry arguably “feeds the world”...

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Alison Schreuder
Wet Hot American Hog Farm

Wet Hot American Hog Farm

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 doing all this.  We built a USDA processing plant, a reputation among chefs, and a direct to consumer brand, all to make it economically feasible for us to farm in the way we think is right; right for the land, the animals, and our community.  Everything else is a means to this end.   So, we want to keep our farming practices in the forefront of...

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