This stand of plants you see above is iron and clay cow peas and buckwheat. We seed behind the pigs especially when it is muddy and they till the ground bare. One of the lessons that farming has taught me, that is applicable in more ways than one, is that succession is inevitable. Given the opportunity things will fill the gap where others have just left. It applies from the microbial level all the way up in nature. This bare muddy ground is now covered with green plants. What will be successional in your life if you have the guts to remove something else?
We announced this late last week on Facebook and Twitter, but I know that many of you don’t see those posts. Here are the details for our upcoming Summer Dinner Series. We are hosting these three dinners in an attempt to help recover from the heavy rains and flooding that has set our family farm way back this year. The food is sure to be delicious and your time he will be casual relaxing and refreshing at our farmhouse. Feel free to gather your friends and join us on the 25th of July for the first installment. Please email us at firstname.lastname@example.org to make a reservation.
we will be announcing this week a summer dinner series at the farmhouse. The dinners at the the farm are always laid back, delicious, and a real connection to both the farm as a place and as a thing. To be perfectly honest, this winter and spring season have been devastating to our farm financially and that cost is now starting to be realized this summer. We aren’t throwing in the towel but we are making a gamble that you will support these events as the future of our farm depends on the success of these events to bridge the gap that we have lost due to the flood and rains.
Just to clarify we aren’t down hearted or even worried about these events. We didn’t do anything wrong or miscalculate and we have very little in the way of debt. I can’t stop the rain and in the big picture our state really needed it. However for us to continue to make food for others now is the time to help us out. Come have dinner with us. Enjoy one of the best dinning events in Houston and in the mean time help your farmers lighten the load.
In a culture that a man’s career seems to be the defining characteristic of his life my father has an odd job and it has thus far made me an odd son. Every man will be nodding his head when I say this, but in less than 60 seconds from introducing yourself to another man whom you have never met, someone will inevitably ask you “so what do you do for a living”. Most of us hate this questions but just cannot refrain from asking it. It is almost a space filler for awquard first moments in social situations. What are we suppose to say? Nice T shirt? Where did you get those boots? Do you like my beard? Uh….nope not gonna happen. Instead we probably think that we can gauge a lot about the kind of guy that we may be speaking to asking him to sum up how he spends most of his time. However this is such a crappy way to begin to understand what makes a man tick or to gauge weather we like him or not. Let’s just continue to assume that a man’s career is his highest aspiration and a direct reflection of his dreams. No thanks!
Being the son of a preacher is not the simplest kind of young man to be. But not because of the typical things that a preachers kid tolerates :moving often , big families, extended church families and never ending preacher jokes. In my mind being his son is very close to being the son of a professional jello wrestler. The jello wrestler never has to doubt that the ring will be full of jello and that things will soon be sticky but (or at least i imagine) probably doesn’t get to pick the flavor.
My daddy is not just a preacher. Lots of men are, but rather his craft requires a very different skill set. He is less of a pastor and becomes more of a cultural engineer every day. For example my dad stood in front of a congregation this week and asked this question “If america has been a christian nation for the last 500 years shouldn’t our country be better than it is now if Christianity is so great? When did the christian american church begin to care more about growing an economy than acting like Jesus?”
Do you think that is easy to say for a preacher/ pastor/ cultural engineer? I have to admit sitting in that chair listening to him preach I was sucked back into my chair hair blown back in a little shock but could feel my chest swell with pride to be his. And make no mistake i belong to him and he to me. I’ve had the catbird seat as far as i’m concerned. I was born when he was 20 years old so I have had a little bit of perspective watching him change from 3 piece suit red letter edition bible kind of preacher to theologian, then again to medical ethics and then become a fully immersed friend and mentor. The one constant to being the son of a preacher is we have always been in the jello. Mentoring his children that there are things in this world that are constant and you can bet the farm on. Even though the flavor of the jello may change as we grow older and gain compassion there are more important things that define us. His career choices are not defining and I would boldly say even his thoughts aren’t defining of who he is , but his faith in the good things, the simple things, the real things have always been steadfast.
Wrestle on Daddy.
Just wanted to show yall some pictures for those that couldn’t be there with us. Renee and I had the privileged to dine with Chef Ben, Matt and Daniel Chance ( who flew in from Atlanta) last night as they prepared Barry Farm lamb. Our mission has always been feeding families, but it is always nice to see what happens when our hard work and their hard work combine. The results are always incredible. I really like the experience of these kinds of events. This can’t be replicated, won’t be available next week and is a momentary thing. This approach is how they show great process and product respect by elevating it to experience and temporary. It is the opposite of mass produced and similar. Hopefully you can join us for the next one.
Our mission has always been to provide the highest quality meat with transparency and integrity right to your family’s dinner table. But once in a while it is great to remind ourselves that our pastured lamb could be on any restaurants table and proudly be the star of the show. Well Tuesday evening is our chance to celebrate spring lamb and to say thank you to Chef Ben and Matt for continually supporting farmers and their families. It has become very popular lately to say that a restaurant’s cuisine is “farm to table” or “locally sourced”, but the reality is that this kind of thing is rarely authentic. The chef’s around the Houston area that genuinely deal with local products do so for product excellence and not just a marketing angle. The Spring Lamb dinner at Prohibition is about outstanding culinary work done by some amazing chefs and genuinely sourcing exceptional product from a Houston farm. Thank you for your support of this event, your farmers and those that support the Barry Farm on a regular basis. See you on Tuesday.
For tickets and reservations contact the Restaurant.
Prohibition Supperclub & Bar
1008 Prairie Street | Houston, TX 77002
Tel/Direct: +1 281 940 4636
Every business has a dreamer. Required to venture out into a new space and carry a level of risk in the hope of something big, is a vivid dream. Or at least this is what every dreamer thinks about themselves.
On our farm Renee is not the dreamer. She has an even bigger heart than to settle for the dreamer. For our small farm and business Renee is the operator of trust. It is far more courageous to push all in trusting the dreamer than to create your own dream. A secret about dreamers if you don’t already know , is that if our dreams fail we will just have another and another and another just as important as the one before. But to trust the dreamer enough to do the daily back breaking work of making dreams reality is what faith looks like. This is the lesson the farm mother at the Barry farm is sharing with her world. That trust is worth the risk and faith is a practiced art honed with time and effort.