There are a few duties at Island Creek that the guys probably didn’t realize fell under their job description. One of them is pig wrestling.

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Now, we all knew that our pigs, Gourmet and Midnight, would end up at the butcher eventually. Some guys may not have been prepared for what that would require. But Matt Henderson and Graham Bouthillier were ready. Tasked with getting our massive piggies onto the truck, they arrived at the pig pen at 7 a.m. with gloves, rope, boots, and a 6-pack of Bud tall boys (for the pigs… and themselves). After some sweet talking, a few dabs of beer, and two dozen donut holes, the pigs were under the impression that aside from the growing number of onlookers and the truck parked nearby, life was going to be ok.

getting prepped

getting prepped

born free

born free

And then Hendo roped Midnight and unleashed hell.

I won’t go into details (it was ear-piercingly loud and pretty tough on the guys) but will say this. It takes 1 dozen Island Creek farmers to get two pigs into the back of a truck: 4 to wrestle them, 3 to lift them, 2 to soothe them after it’s done, 2 to photograph it and 1 to supervise.

Don watches over the mayhem

Don watches over the mayhem

Thankfully it all ended well and the whole display was really a testament to how these pigs were loved their entire lives and treated with kindness, respect, and a whole lotta pastry. Their sacrifice for the cause did not go unrewarded. Hendo and Graham saluted the pigs with a tall boy and drove them down to our butcher on Wednesday.

So, here we are, 4 days before Oyster Festival. The pigs have been butchered (sorry, kids), the tents arrive tomorrow, the tuna has been caught (before the high seas we’re expecting today, thankfully) and the razor clams are coming up today. What else could we possibly need? Oh right, sunshine.

Forecast right now calls for wind and rain today with more on Thursday, more rain Friday and then, fingers crossed, a few clouds giving way to sun on Saturday. We’ve got tickets left and PLENTY of food, including about 40,000 oysters, which has the farm in a tailspin. All of the crews have been cranking to get their oyster donations in before Saturday and get ahead of the weather. It’s been hectic but I’m convinced that our efforts, along with the pigs’, will make for an absolute stellar day on Saturday. Hope to see you guys there.

(Also, quick note: FOX 25 did a great job with this clip about my experience on the farm. Gives you a really good sense of why I’m doing this and what we do at the farm all day.)

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