Thanks

Pictured left, Spannocchia’s own Cinta Senese spalla, prized for its exceptional marbling and rich flavor from an acorn diet. 

Thanksgiving is THE family tradition I most look forward to:  the clay pigeon shooting contest, turkey and sweet potatoes by the cabin campfire, and a slow post-turkey stroll through the forest where my grandfather founded a fishing club decades ago.  The woodland location is sweet, and the recipes are worth the yearlong wait.  But it’s the family that brings me home. 

I can close my eyes and see the whole day unfolding, and this year I have to.  So far from the people and traditions I love, I will spend tomorrow making my final animal rounds on a Tuscan farm.  Friday completes my three month internship at Spannocchia , where for twelve weeks I’ve apprenticed with some seriously inspiring people.  I’ve been hiking up Pig Hill and biking to the cow pasture, occasionally leading the sheep to new pasture.  And more often than not, labeling the salumi that I helped butcher, massage, cure and sell at local fairs. 

As we wrap up our fall stay here and prepare the farm for the slip into winter hibernation, I am reassured that new seasons are part of the natural progression.  Among our last few chores is retrieving the grapes that are hanging in the laundry room for pressing and fermenting into sweet vin santo dessert wine.  Yesterday a wild boar showed up to mealtime with the pigs; the day before 39 piglets had their vet visit to determine which should be selected for breeding; and in about an hour we’ll kick off everyone’s favorite - pizza night.  I just got news that we had lamb birth this afternoon, and if we’re lucky, we’ll convince Riccio that tomorrow is the day to purchase 20 baby chicks to bump up our egg production. 

I have a lot to be thankful for, and I hope all my friends and family know how much I love and miss them.  I’ll be traveling around Italy before my return to the States, but when I get back I have a lot to share about my experiences – about my connection to the land and the incredible people I’ve met and the way that I want to grow.  I’m coming back to a country where we lose 140 acres of farmland every four hours, and I intend to skew the statistics. 

Happy Thanksgiving! - sy

Comments

[Lori D from Lexington]

Suzie! It sounds like such a wonderful experience that you have had. I would love to
hear all about it when you return to Boston area. I have started this program to teach
kids about local food, farms and cooking. Any interest in getting involved in that?
Lori from the Lexington Farmers Market!

Still thinking about my birthday party in Italy next year. Would love to hear what you have to say about things!

Lori from Lexington

[Wendy]

What an extraordinary experience you've had. I'm sure you'll put it all to good use (can't wait to find out just how!). Thank you for sharing it with us. Wendy