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Ahhh… all better now.

21 Aug

Had pneumonia. That’s why I haven’t been around. Back and frisky. So what’s new?

Well, I did a fantastic two-day workshop at Sterling College in the beautiful (as, “time seems to have forgotten it”) village of Craftsbury, Vermont. We had eleven students from all over the USA and Canada, including a Toronto chef, a chef from New York City, a Texas farmer and a few awesome young ladies. Love the way that more women are getting in the craft – or should I say art? – of butchery.

Pig, deconstructed

Pig, deconstructed

We processed a pig that had been raised by the students at Sterling College. Weighed in at 560 lbs… now that’s a whole lotta hog.

I demonstrated how to cut half the animal on day one; the students then had at it on the second day.  Every day we cooked up some of the pig for lunch.  One of my favorite dishes is side pork, pork steaks and cutlets.

The 2-day workshop is part of Sterling’s two week course on Charcuterie.

Check it out.


PIG WORKSHOP!!! Fun for all.

19 Jun
So, what are you planning to do on July 21st?
If you’re anywhere near New Hampshire, why not come to my pig workshop?  We’re doing a large sow (that’s a female pig for you pig-illiterati).
Here’s the scoop:
WHEN:       Saturday July 21
WHERE:     Jefferson New Hampshire, at the home of Bob and Vanessa Eich.
                      23 Chambers Road, Jefferson, New Hampshire 03253.
MORE:       The workshop will begin at 9 a.m. Coffee and sandwiches (lunch) included.
COST:          $ 80 per person for a full day of superb teaching by …. me!
HOW:          Register by calling me at 802 881 1468 OR
                       email me at OR
                       call Vanessa Eich at 603 631 5018
Note that this workshop must be prepayed by sending your check to C.W.Enterprises,
PO Box 18, Johnson VT 05656.
Class space is limited so register early.
These workshops are a lot of fun and we encourage you to take photos and video. And be sure to ask questions.
See you all in Jefferson .

What I did on Memorial Day

2 Jun

Craftsbury Common

Sterling College is a small liberal arts college in northern Vermont, in the tiny village of Craftsbury Common, where it really feels like time stopped about fifty years ago. 

On Sterling College farm

The college is very small (a little over 100 students), and focuses on issues that relate to the environment and sustainability. Students can choose from courses in Sustainable Agriculture, Natural History, Outdoor Education, Environmental Humanities and Conservation Ecology.

Just behind the classrooms

Sterling is one of only seven Work-Learning-Service colleges in the nation.  All students work on campus, earning a portion of their tuition fees while serving the community.  The college offers three semesters – fall, spring, and summer.  Sterling students can begin in any semester, take any semester off, and still maintain full-time status.

The school is also known for its food (yes!) – its dining hall serves the most delicious meals you will ever find on a college campus. 


That dining hall is run by Food Service Director Anne Obelnicki, who is a member of the faculty and also the school’s Director of Sustainable Food Studies.

Getting started

Anne invited me to give a pork butchering seminar to kick off day one of a course called “Farm Scale Production of Value-Added Products”, which is part of a larger program called “Vermont’s Table” – a five week course that includes practical culinary experience, field trips, and seminars in food entrepreneurism.  “Farm-Scale Production of Value-Added Products” is a practical stills course divided into two sessions, with Session One focusing on animal products (butchering, sausage-making, meat curing, etc.)

So I spent a wonderful day at the college with my son Todd (also a butcher), working with the students.  First I cut up half a pig, then they did the other half. 

Think he resembles me?

It’s not so hard

Just need to keep at it

Preparing bacon

This is fun

The pig, by the way, was raised on Sterling’s working farm (here’s her sister).

Maple the pig – hog heaven

And in the afternoon we created sausages. 

Mixing sausage

The finished product

Tasting the result



PIG AND LAMB WORKSHOP – want to come?

29 Nov

If anyone out there is interested in learning how to butcher a pig and a lamb, I’ll be doing a workshop Sunday Dec 4th 9am-5pm in Cabot, Vermont.  

The address is 156 Urban Rd, Cabot

To register call or email Susan Socks (802) 563-2073 or email
Cost: $75 (Registration is limited to 6 participants)

Here are the directions to the location:

From Montpelier, route 2 east to intersection with 215 (in Marshfield).
From St Johnsbury, route 2 west to intersection with 215.
From points north or south, pick your favorite road to get to route 2, follow to 215.

Take 215 to Cabot Village. In downtown Cabot, bear right onto Danville Hill Rd (hardware store and grocery will be on your left). Go approximately 1.8 miles to Urban Rd. Turn left onto Urban Rd, and go about 400 ft. We are the first house on the right, white house with green roof.