This little piggy went to Brooklyn.
A family farm north of Ithaca raises hogs on 70 sprawling acres, supplying meat
for a program that puts pork on New York City tables.
The Piggery, run by husband-and-wife team Brad Marshall and Heather Sanford, has
about 130 pigs. They raise them in an open-air barn and allow them to roam
grassy pastures – beginning a process that ends with bacon and pork chops in the
Big Apple.
“Knowing they are treating the animals as humanely as possible makes a
difference to me,” said customer Emily Hanhan, a 25-year-old fashion designer
from Clinton Hill, Brooklyn. “Knowing their heart and soul is behind their
products is a really nice feeling – knowing they are trying their hardest to
give you, the customer, the best of everything.”
Photo Caption: Heather and Brad met at Cornell. She studied engineering. He
studied genetics.
Photo Credit: The Piggery
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