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In case you missed it, buried in among the ranting in yesterday's newsletter...

20% discount for the three spots left in this Saturday's Home Butchery class!!!
From $220 to $176
12.00 - 4.00 pm, Saturday 21 September
You get a head full of knowledge, the meat you cut (a whole organic chook & a leg of Dorper lamb), a barbecue and Batch beer.

Find out more about the class.
Click here to book or use this discount code: 20%101210919.
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Everything is connected.
Click here to read yesterday's post about the rain, what's happening at the farms we represent and what it all means for you and me.
YEAR OF THE PASTURED PIG ~ PORK GIVEAWAY!
To celebrate The Year of the Pastured Pig, for six months from May to October we're giving away one sixth of a whole, NSW pastured pig.
Buy a Feather and Bone box to be in the running to win.
We'll draw the September winners on 1 October.
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The more boxes you buy the better your chances. Go for it!
The August winners of The Year of the Pastured Pig competition are Sergeii Chevposa and Sarah Clark both of whom will be trotting home with several kilos of free pastured pork cuts.  Only two months left...
This is Clem, Vince's newest farm recruit at Moorlands Farm. Photo by Vince Heffernan and posted by him on the Friends of Feather and Bone community facebook page.

Join Friends of Feather and Bone
We moderate it but the rest is up to you.

We've been thinking a lot lately about how food is a wonderful way of binding and strengthening communities, large and small, the more diverse the better. The more we reclaim knowledge and share ideas, the stronger, more tolerant and open-minded we become. The way we see it, we're no different from the networked communities of microbes, fungi, plants, insects and animals on the farms we work with - the more closely we're connected, the more healthy and resilient we are. 


We'd love you to post photos of the food you cook, your recipes for eating the whole animal, your successes, your failures, your concerns and anything that you think will improve our collective understanding and make the rest of us weep with laughter (that bit's important). Any useful tips on taming feral children, preferably food-related, are also welcome.
CHEW THE FAT  Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.
BUTCHERY HOURS 
Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday: 8.00 am ~ 4.00 pm
Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.
SHOP ONLINE FOR PICK UP OR DELIVERY
Pick up: order by close of business.
Delivery: order by 12.00 the day before. 

Check out where we go & on which day.


FEATHER AND BONE BUTCHERY
Pick up an order or browse. 
Open Tuesday - Saturday:
8.00 am - 4.00 pm

8/10-14 Lilian Fowler Place
Marrickville, NSW 2204


CONTACT US
(02) 9818 2717
orders@featherandbone.com.au
SIFT PRODUCE:
FRESH FRUIT AND VEGETABLES

Order a box: pick up on Saturdays
Produce stall: every 2nd Saturday
28/9,  12/10, 26/10,  9/11
Copyright © 2019 Feather and Bone Butchery, All rights reserved.


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