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I didn't meet (or is that meat?) the Scottish butcher. The guy at Buxton was named Dan. Quite handsome and nice, so I suppose it was a fair trade off for a lovely Scottish burr.
I got my dad in a buying mood and he walked away with almost as much as I did! Mmmmmm meat.

yemoticon
Harringtons was quite a fine little operation. Small townish, with homey folks. Guy came up to me all bloody and I said, "Should I go into the office?"motioning to the door. And he said, "We don't have an office. Just killing in there." Good reality check! Luckily the birds came back so clean and gorgeous, I was HIGH. The skin on my ducks was a quarter inch thick and they made them look so perfect. I could have never dressed them out that nicely. We were so high on good lookin' meat, we forgot our transportation kennels, and now my vegan brother has to go to the slaughterhouse to pick them up
btw, NICE USERPIC!
Beekissed, I totally see what you are saying. I think the 3 month locavore experiment is exactly that: an experiment. We certainly have no intention of being "hardcore" about it full-time. We just want to see if we can do it for July Aug and Sept. Afterwards, we want to maintain a level of locavore buying habits, because we believe in them, but we also know there are things we love from other places that we aren't willing to give up forever (like olive oil, coffee, & Asian foods as I mentioned before). I suppose our desire is to eat well on a local level, and financially, we aren't be hurt by that. I really don't see local or homegrown food costing more than the processed or imported counterparts. Does everyone really think that?
We don't spend money on just anything, and we have been working towards being mostly debt-free for the past 6 years (almost there!). I think we find a good balance between what we
need to buy and what we
want to buy, as well as the enjoyment and health benefits we get from the things we purchase. I'm frugal about most stuff, and I think growing your own food is pretty frugal!
We do enjoy these family goals and working towards achieving them. It is fun to be excited about food and flavor, and not just "filling the tank." You know?