If you received a weirdly abrupt email version of the post, Where in the World, you can read the finished post on this site. My nifty new computer has a preternaturally sensitive touch screen; I accidently hit the publish button.
My desk, and internet stick in the cow pasture office.
I have returned to Nicaragua with a new laptop(which apparently has a very delicate publish button, I accidently published this post before it was finished!?)I’ll be back with as soon as I learn how to use it 🙂 Saludos, Abby
Self Sustainable. Organic. Farm to Table. Appealing words— admirable concepts. But we seldom consider what it entails to bring such belief systems to fruition; how we navigate the road from farm…to table.
Farmer Chris and Sous Chef Adam on Machete Duty
This week at Rancho Santana’s chicken facility our farm and kitchen staff walked that path.
Felipe and Omar Plucking
Melky and Justin Butchering
Hen to plate.
Sautéed Chicken Liver with Radish, Fennel Frond Salad
I am an intrepid decision maker, but sometimes my coping skills struggle to keep up with the fearless nature of my choices. The past several weeks I’ve been scrambling to acclimate to modern life.
When I lived at the Piedra Rahada I felt well organized when I knew what day of the week it was, rich when there was an extra 10 pesos for beer; thus, carrying internet on my body, honoring schedules, disposable cash and availability of products, have left me feeling rattled and unfocused.