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John Folse

Like many other cultures, the Germans celebrated the boucherie, or the butchering of the pigs in the winter months. This laborious task provided fresh meat as w...ell as smoked and salted meats for families’ use in the summer. Join me for my annual boucherie at White Oak Plantation on Saturday, February 24th from 8 a.m. to 3 p.m. $75 per ticket includes a “Spoils of the Boucherie” lunch and live music by Sarah Collins! Call Madison today to buy a ticket: 225-751-1882.

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In the seattle area?
An amazing engagement speaking to multiple perspectives from a best selling book, Biting the Hand that Feeds Us. An authoritative about the overeaching reglatory practices throughout the last administration, and its impact on small businesses across the U.S. from dairy, to condiments, to produce and meat producers alike by Baylen Linnekin

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