The Crowded Acre: Drinking Leads to “Porking”

By Jennifer Welch

I’m hitting my stride.
I’ve always known that I was a whiskey girl. Whiskey. Bourbon. Single-malt Scotch. Maybe a blend if you force my hand. Neat. Always neat. This I know. But my stride has nothing to do with that. No, my stride has more to do with curly tails and round snouts, curious minds and hearty grunts. My stride is pork. I take porking very seriously, as it is my business. More of an art form, really. The art of raising pigs for nourishment. This I am coming to know.
Luckily for me, these two things go hand in hand. Like pieces of a puzzle, they fit together in a way you might not expect at first. In fact, drinking and porking, as it were, go together in more ways than one. (I should know, says the mother of three.) Although, for safety’s sake, I do feel inclined to point out that we enforce a strict two-drink maximum if you plan to wander into our pigpens.

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The New Spirits of the West

By Tyler Grimes

Colorado has been known as a beer-brewing mecca for years, and recently that trend has shifted to micro distilleries. In early 2011 the Alcohol and Tobacco Tax and Trade Bureau had issued 18 distilling permits in Colorado. In November, Wood’s High Mountain Distillery in Salida received the 38th permit in the state. The distillery on 1st Street opened its doors to the public on March 2, becoming the second distillery in the valley. Deerhammer opened in Buena Vista in February 2012, and two more distilleries hope to open this spring: Two Guns in Leadville, and Boathouse Distillery in Salida. The boom in craft-beverage making has certainly made its way to the Upper Arkansas River Valley.

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