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Welcome back to another episode of the Homegrown Liberty Podcast, this is episode 49, and today I’m answering some listener questions on farming. There are lots of seniors in high school getting ready to graduate in the spring and they’ve been doing a lot of thinking about their future. Lots of them are wondering if going to college is worth the expense, the time, and the risk. So I’m going to throw some info at ya, talk about things from my experience. And give my thoughts on what I would do if I were to start over as a soon-to-be high school graduate.
It’s a frigid 32 degrees as I’m recording this episode but the fire is going in the wood stove so the office is at least tolerable. And tomorrow we are butchering Pigpig! It’s both a sad day and a happy one. Because an animal I raised from a baby is graduating to the freezer, I’m going to miss this one. But I will be very thankful to have not only bacon, but what I anticipate will be the best bacon I’ve ever eaten. She’s been eating very well this past month on acorns and leftover food scraps as well as fermented feed. She’s had a very comfy life, a much longer one than a normal pig, and will be treated with dignity and respect, and a whole lot of thankfulness for her service and sacrifice. And Titus who has been talking about “eating that pig” for months now will get some homemade bacon finally!
By Nick Ferguson4.8
6666 ratings
Welcome back to another episode of the Homegrown Liberty Podcast, this is episode 49, and today I’m answering some listener questions on farming. There are lots of seniors in high school getting ready to graduate in the spring and they’ve been doing a lot of thinking about their future. Lots of them are wondering if going to college is worth the expense, the time, and the risk. So I’m going to throw some info at ya, talk about things from my experience. And give my thoughts on what I would do if I were to start over as a soon-to-be high school graduate.
It’s a frigid 32 degrees as I’m recording this episode but the fire is going in the wood stove so the office is at least tolerable. And tomorrow we are butchering Pigpig! It’s both a sad day and a happy one. Because an animal I raised from a baby is graduating to the freezer, I’m going to miss this one. But I will be very thankful to have not only bacon, but what I anticipate will be the best bacon I’ve ever eaten. She’s been eating very well this past month on acorns and leftover food scraps as well as fermented feed. She’s had a very comfy life, a much longer one than a normal pig, and will be treated with dignity and respect, and a whole lot of thankfulness for her service and sacrifice. And Titus who has been talking about “eating that pig” for months now will get some homemade bacon finally!

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