Over the last 2 weeks, our business has been incredibly slow. I have become concerned, but I am not scared yet. I have kept busy working with Jeff on building our new walk-in freezer. We are now ready to install our FRP board as the final touch to the freezer walls/ceiling. We spent a couple of days last week actually building a new wall. It was cool to see how this was done. The ridiculous thing was we built the entire wall with scrap wood found at the "old building" on our property. The old building is where Jeff originally had his shop when he purchased it. It still houses some random items along with all the waste from Dale's mobile slaughter (don't spend too much time thinking about this).
Our winter has gone from Siberia-esque to actually bareable over the last several weeks. The weekend of the 22nd I went to play disc golf at a small 9-hole course located on the Eastern Oregon U. campus. I was surprised to find so many people playing, but it was the first sunny, over-40-degree day we have had since October. I played the course twice and actually worried that I would get a sunburn. No luck. I threw pretty well. The course is smaller with a majority of the baskets within 250 ft. It is very cool playing on a campus that has hills, buildings and lots of trees. http://www.discgolfscene.com/courses/Eastern_Oregon_University
Oh, yeah...I also had this grand idea of offering beef, pork or lambs from our local ranchers to my friends/family. I had done some research, and the price was right for the quality of the product we have at our disposal. Unfortunately, the meat has to be purchased as halves or wholes and shipping frozen food makes the price a little overwhelming (dry ice and 2 day air shipping is not cheap). It is still cheaper than buying the same cuts via retail meat counter, but not competitive with meats that can be sourced locally. After shipping and my fee for handling/etc., the cost for pork that has been custom cut, wrapped and frozen would be approximately $5.00/lb hanging weight (usually about 100 lbs per half hog). I calculated this to be about $7.98/lb net price per pound of frozen meat. The meat is great quality, and there are some great cuts worth much more than the $7.98/lb in a retail counter, but it doesn't make sense for people to pay this when they can get quality beef/hogs/lamb locally for much cheaper in large quantities.
I had a small run-in with the LaGrande police this past Saturday. It sounds a lot more dramatic than it went down. I was rifling through all my records Saturday night pretty late and completely lost track of time and the level of volume I was playing the Immortal Technique record I had not listened to in a long time. I heard a knock at my door, and immediately knew what was happening. I turned off the music and answered the door. The exchange was quite cordial, and we parted ways within 20 seconds. Me apologizing, and him saying thanks, have a good night. I felt like a tool keeping people up at night, but sometimes after living in an apartment for a while, you need to listen to music above an acceptable level. Sorry to my neighbors. This probably won't happen again for some time.
I got my fix.
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