nd become bombarded with messages about what we should be consuming. Bulk meats, bulk cheeses, overly processed ready to eat meals, anything with high fructose corn syrup, bottled water for goodness sake. These items, made for mass consumption and spit out of factory “farms” are marketed with happy images of sunny farms, green pastures, and frolicking animals. Unfortunately it’s often a scary experience to go behind the images, upstream to the actual production facilities of mass food delivery. Then something amazing happened to give me hope.
I was fortunate enough to spend the weekend in Patrick Springs Virginia, on a real farm dedicated to raising some of the finest lamb in the world. Sunny farm – check. Green pastures – check. Frolicking animals – double check. Also gruff Great Pyrenees sheep dogs guarding the flocks and taking their jobs very seriously, nippy border collies herding the flocks into their pens, and overall wearin’ farmers walking their fields and casting a watchful eye over the proceedings. These things I saw with my own eyes and it gave me such inspiration that it was truly a renewing experience.
What brought me out to this oasis of pastoral beauty was Craig Rogers (occupation: shepherd) and the beautiful Border Springs Farm, hosting a get together of some of the most forward thinking and talented chefs in the country, and in a perfect storm of goodness, also representing (in addition to Craig) were leaders on the producer side. The producer side produced beef, pig and lamb, all humanely and locally raised. The chef side of the equation produced an unbelievable demonstration of cooking knowledge and creativity. Then throw in the fact that everybody was camping, in this beautiful landscape, and the weather was beautiful and the moon was full. Well, all sighs now are sighs of contentment.
Bev Eggleston brought in his humongus smoker, which looks like it’s been built out of parts taken off a battleship, and he also brought all of the pork that was consumed over the weekend (best bacon I have ever, ever had). Bev runs Eco Friendly Foods in Moneta Virginia. Craig and Border Springs Farm provided the lamb (of course), and the chefs and crews provided endless entertainment and expertise. I’d put the total at about 180 souls out under the stars. Over three days, bonfires were lit, beef was cooked over an open spit, pig too. Pork was smoked, lamb was smoked, heck, even sweet potatoes were smoked. Unbelievable. Simply unbelievable. Craig called it “Lambstock”.
If I was a name dropping kind of guy, you would be impressed at the culinary talent represented at this event. Let’s just say, that if I were an artist, this would be like being thrown in with young Picassos and Warhols. In the chef business, these guys are that good. And the laid back good will which permeated the entire event was just so great.
In our capacity to provide locally roasted coffee to this wonderfully diverse group, we broke out the Dark Hollow "off the grid" Coffee Lounge tent, and served fresh roasted, fresh ground coffee each morning. Our setup consists of a propane fired water heater, which is converted from a stainless steel coffee urn that was used on US Navy ships in the ‘40s, two converted hot water coffee brewers and a twelve volt battery powering the bean grinder and the all important morning (gentle) sound system. We put together a coffee bar for the airpots, threw out a few bag chairs and we were ready to go. As far as I’m concerned we had the best seat at the show. Like a bartender at a great party, when you’re the guy serving fresh coffee in the morning, you get to meet almost everybody. And it was great, because everyone seemed so pleased to see me (it’s the coffee, I know). The look of gratitude on some people’s faces early in the morning as they stumbled out of their tents and made their way up to the coffee, was inspiring to a coffee person like me. And, as one person pointed out, you get to see different versions of people as they get into their day – the pre-coffee version and the somewhat clearer version a little later as the caffeine kicks in. The best compliment we got all weekend was from Josh LaBrecque of Local Roots Restaurant who came up, gave me a big hug and said “you’re doing God’s work”. And yes, I love my job.
So, y’all, there is hope. I will attest to that. Be conscious of who you buy from and what you are buying. Check out the local resources in your area. Know and support your local producers. And enjoy it, because I guarantee that these folks care more about the quality of their product and the humane and considered treatment of their resources than any person pushing a button at a factory farm.
For more information and a few pictures from “Lambstock” you can check out the Dark Hollow FB page, or you could probably google “Border Springs Farm lambstock"” and see blogs and stuff on other attendees.
Peace y’all,
John
