Imagine that the seat belt law were expanded tomorrow.  Imagine that it not only required you to wear a seat belt, but each of your seat belts had to be marked with a number and that number registered with a government agency.  Each time a seat belt left your property, you would have to notify that government agency when it left, where it went, and for how long.  You would also have to record every other person who used that seat belt.  All this would be recorded in a master database, so that any time a seat belt failed to save someone in an accident, it could be traced back to everyone who ever used it or owned it, to try to determine what went wrong.

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Since I wrote a few weeks ago that my folks had extra locally-grown, outdoor-raised hogs scheduled for butchering, we’ve sold a couple of them, but there are still a couple available.  They’re going to Kabricks’ this Thursday, March 5, so if you’re interested, please let me know by Tuesday at the latest.

They’re a bit bigger than the example I used in that piece, probably about 300 pounds or so.  That means a half-hog will give you about 90-100 pounds of meat, for a total cost of $150-200, depending on how much processing you want done.  We get the bacon and ham cured and half the sausage made into patties, and ours generally comes to about $1.70/pound.

There’s no need to pay anything in advance; just contact me with your name and phone number at aaron@baugher.biz or 217-440-0795.