Pastured Pigs, Chickens, Ducks, Geese, Sheep, Dogs and Kids in the Mountains of Vermont
On this past Thursday morning, March 15th 2018, Dr. C, the regional head of meat inspection from the USDA came to view our on-farm butcher shop here at Sugar Mountain Farm. We’ve been operating our butcher shop for about two and a half years under state inspection and almost ten years since we first started discussing building the butcher shop. Both the USDA and state recommend starting operations at the state level for several years and then upgrading to USDA once any kinks have been smoothed out in operations. Part of their reasoning is that the Vermont state inspection offices are just down the road from us in Montpelier so we can more easily get help from the local officials as we start up our own nano-scale meat processing facility.
Two of the state inspectors live just a few miles from us here in Orange town which on a per capita basis is a hot bed of avant guard small scale foodie industry tucked away in the mountains and woods. Last August, several months before our two year mark, the local inspectors encouraged us to fill out the paperwork for upgrading from Vermont state inspected to USDA inspected. We met for several hours along with the Vermont head of inspection and our regular in operations inspector – a big crowd in our tiny little butcher shop! I gave them the grand tour – he was very interested and impressed with the design and construction of the building. Dr.
C said that he will recommend to the USDA national head office that we be approved for the upgrade from Vermont state inspection to federal inspection. The next issue is getting all of our labels and formulations approved by FSIS at the USDA. Sometime in April we’ll officially begin operation as a USDA inspect meat processing facility, a.k.a. a butcher shop, and be able to start shipping our products out-of-state. We’ve done it, step-by-step, with the help of a lot of people including Kickstarter backers, CSA Pre-Buyers, friends, family, an Angel and government officials who all made it possible for us to build our own on-farm USDA inspected butcher shop here at Sugar Mountain Farm.
The butcher shop was financed without any bank loans, without government funs, without grants. PS. Once we have the final labels and formulations approved we will be able to start shipping across state lines.
Lab-Grown Lungs? Scientists Transplant Bio-Engineered Organ Into Pigs Successfully – Archy news nety
Four years after developing first-ever lab-engineered lungs, scientists at the University of Texas Medical Branch have managed to transplant the organ into pigs, with no complication whatsoever. Researchers now believe further developments in this field could ultimately achieve their main goal – development of lab-grown lungs for human recipients. This prompted the researchers to create a new, home-grown source for lungs. Though the first bioengineered lungs were created in 2014, scientists couldn’t ensure survivability of the subject it was tested on. As the team described, the lung in question was created with the help of a scaffolding, a framework that could allow the pigs’ cells and blood vessels to grow.
They first took lungs of an already dead pig and treated it with a solution of sugar and detergent. This washed off cells and blood vessels from the removed organ, leaving just the scaffolding of tough proteins or the skeleton of the lung behind. After prepping the scaffolding, the researchers treated it with a carefully prepared mixture of growth-bolstering nutrients and lung cells harvested from the recipient pig. Finally, the bioengineered lung was allowed to grow in a bio-reactor for about 30 days. They then transplanted the lungs into four different pigs.
During this period, the team noted the transplanted lungs were accepted by the animals’ body and started growing just as they expected. That said, the team believes further development in the field and ensuing tests on pigs could lead to the development of bio-engineered lungs for human recipients.
Hairless Hilltop Hunks
When first deciding to breed hairless guinea pigs, you must make sure your sow is under 7 months old when first being bred. You want him to be mature and sturdy for his new duties 🙂 My Hairless Guinea Pig Boars sometimes get beaten up by the sows when they are not in season and some even loose a little weight from running around all day chasing them around. Depending on the size of the litter, you might not notice the babies moving or a change in body size until about a month before the birth. You will be able to feel the back bones, and other parts of the babies bodies very clearly. Some immediate signs that she is in labor is a hiccupping motion which is her pushing the babies out.
Other signs of labor is she might roll on her tummy and turn in circles several times looking for her babies. With each contraction she will push the babies out one at a time, with about 5-10 minutes between each baby. I will remove the sack on the babies nose right away and use a baby booger sucker to such out their mouths and noses. It is very hard on sows already to be having babies, and she will need time to rest. CARING FOR NEWBORNS.Skinny pig babies are born fully developed with no furr unlike Baldwins.
From my experience some babies might get the shavings in their eyes and then become irritated so I put a towel down for about a week. I will bottle feed all the babies about 2-4 times a day if it is a litter of 3 or more.