I drove less than five miles this morning and paid Rob Rowbottom at Rowbottom Farm for our quarter of organic grass-fed, Angus beef.
I then gave him a lift to our mutual mechanic’s shop, less than five miles from either of our homes, where he needed to pick up his truck and I needed to drop off my car.
Vaughn and I walked home and I’m now working to getting things prepped for when I get a call from the butcher’s this week saying that our beef is ready for pick up. Blaisdell’s Slaughterhouse is less than five minutes from here, so I won’t need a cooler to pack it in.
What other lifestyle lets you meet the man that raised your beef and the butcher that delivers the final blow and packages it all within a stone’s throw of your home? I love it.