My farm visit yesterday was a huge success. I purchased two heritage breed Gloucestershire Old Spots. With the help of a few friends and an incredibly accommodating neighbor, we will collectively, organically and humanely raise the porkers over the summer and into autumn. And, well, at that point we (and those lucky friends, family and patrons) will pay a tribute to them in the traditional Barnard Inn style – deliciously and, as always, respectfully. My long term goal is to breed and maintain a small, yet sustainable population for your dining pleasure. This current experiment is made up of a few individuals, all of whom will share in the labor, expense, care and bounty of our community endeavor. I promise to keep you posted for the Barnard Inn’s First Annual Customer Appreciation Pig Roast.