The sow I wrote about earlier, (let’s call her Crinkly-Ear), farrowed. She picked out a shady spot under an oak tree, far away from the rest of the herd. She had twelve beautiful piglets.
When a piglet is born, it is covered in a thin membrane. It takes a few minutes to dry and rub off. A healthy piglet shakes off the stress of birth rapidly, and is up and struggling with its siblings for a teat.
The chef and crew at Dayton Street Grille came for a visit. I love when a restaurant comes for a visit. It shows they aren’t just using the “local” angle for marketing, but really care about the food they’re serving.
I took them for a hayrack ride and showed them the cattle grazing and Crinkly-Ear’s litter. They’re holding some day-old piglets in the photo. I drove the tractor and Shepherd provided the color commentary.
Then they got the bonus tour because a sow was farrowing up near the barnyard. They got to see me reach in and pull out a piglet that was coming backwards. One guy even touched the slimy newborn. Thank you Dayton Street Grille.
This is so real and basic–land, animals, food, gratitude.
Hayrack rides and piglets and rescued dogs seem like could all be great additions to a reality show.
Yeah, the piglet before the one I pulled, was born slow and took a long time to breathe properly. I cleaned the gunk off its mouth and rubbed it, all while telling the people it would live, then worried it was going to die as it took a deep breath every five to ten seconds. It lived.