Thursday, November 6, 2008

Verrill Farm Barbecue

It was fire that sought to destroy Verrill Farm, and it is fire that they now tame to cook barbecue. And thus the whirligig of time brings in his revenges.

Along with smoke and spices, you can taste defiance in their recipe. Despite massive setbacks, Verrill has every intention to rebuild using events like the weekly barbecue to help get things going. Pulled pork sandwiches are available every Thursday from 3-5pm (or until it lasts) and are made from meat raised in Massachusetts.

I went last Thursday, and despite bitter cold and howling wind they stuck it out until everyone had gotten their sandwich. One patron donated a hat to the young man serving the 'cue from a chafing dish. Clearly he was eager for the opening of their temporary farmstand, which unlike their current operation will have walls.

On the eve of a new administration and with the global food crisis raging, the liminal space Verrill occupies represents the razor's edge on which our systems of food production cling. Just as the life of the pig ends to support the life of the Concordian foodies who eat it, so does community support help Verrill sprout anew from the ashes.

Unlike other forms of activism, the rewards here are pretty concrete. Support a local farm, get a great sandwich.

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