I think it's going to take a long time before I figure out how to explain what I do. This is partially because until I started working at Hendricks Farms and Dairy, I'd never seen a family owned and operated farm that produces milk, cheese, meat, produce, eggs and (here is where my part comes in) fresh and cured meats and other prepared foods, in the United States. I'm not even sure I've seen such a thing in Europe -although I am sure they exist.
The other piece of the reason for my inability to feel comfortable articulating what I do is that although I have fished and gardened since I was old enough to bait a hook and (later) plant a row of tomatoes, I've never been so involved in the production and husbandry of the food I cook. Having to discuss how the food I prepare is produced beyond what a supplier has told me or what I've read in a book somewhere just hasn't been a big part of what I do. So in situations like now, when I want to tell you about the latest additions to what in effect is my pantry, I come up a bit short in the vocabulary department and have to dig into dictionaries to make up the deficit:
One of our purebred Berkshire gilts, is a gilt no longer. The gilt has farrowed, and in farrowing has become a sow and mother to 10 piglets. Here are the baby photos.