Wark Farm

Organic Farm, butchery, holiday cottage and textiles in Aberdeenshire

Phone Number: 01975 581149

November 2019 at Wark Farm

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  • 08-11-2019


This month we have the full range of Belted Galoway beef, Hebridean Hogget (lamb between one and two years of age) and our home grown Chickens available. Back bacon and streaky bacon are back on the menu as well. There are also our frozen home made delicious pies, but these are collect only (either on the farm or at the market). WE'RE ALSO OFFERING A NICE PROMOTION NOW ON PRE-ORDERING YOUR XMAS GEESE: Free range geese reared at the farm can now be ordered for Christmas with a 5% discount. Further, our home cured Gammon made with local traditional breed pork and the delicious Maryfield Farm- Bronze Turkeys can be ordered for Xmas as well. Delivery and pick up details for Christmas will be confirmed later in November.

Orders need to be submitted by Wednesday 13th, 5pm and can be for collect at Banchory market, collect at the farm (on Sunday 17th this month, between 9.30 to 11.30 am) or can be delivered (Friday 15th) to Deeside, Donside & Aberdeen.

When public opinions become mainstream and crushing instead of constructive:

Below my thoughts, the thoughts of someone who has practised organic farming for almost 20 years, and now finds herself occasionally crumpled by certain opinions on meat consumption which are more based on the 'What' than on the 'How'.

"I’m exercised. Not in a physical way, though it being 5 am, definitely dark with sleet hammering against the window and knowing it's only an hour or two before I go for my morning session, it could very well be. No, I mean mentally. In all my years here at the farm as a producer of food I don’t think I’ve ever felt such a pariah. A crank, yes, a dreamer, yup, an unrealistic idealist, indeed, an innovator, sometimes, on the right track, maybe. The rapidity with which environmental issues, climate in particular, have finally, properly, crashed into the mainstream consciousness has been startling. And leaves me rather disconcerted and not a little disheartened; not the expected emotion for someone who has been advocating over and worrying about the environment since I couldn spell ‘pollution’ on the posters I drew as a kid campaigning against it in the ’70’s. Yet all of a sudden, after almost 20 years of efforts to regenerate this bit of farmland to biologically active soils, producing spaces for wildlife and food for a connected community of people, it feels as if certain public opinions have suddenly turned against us. Why? Because the food we produce is meat, which throws us right into the cross-hairs of a shifting public opinion. There’s no poor me or fear for our business in this; I’m just as challenged over eating meat as the next concerned consumer. No, what I find disheartening is the simple narrative and the apparent triumph, at least for now, of ‘What' over ‘How’. Maybe it’s the inevitable first stage of a mass new movement and as time moves on we will become more engaged with the details. We need this first stage of awareness. But I’ll look forward to a stage two, where headlines are replaced with new bespoke ways of existing in our environment, where the answers will be found in the details and the places and not in the trends and the silver bullets."