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Perfect day for a cement pour and meeting a famous chef

At 8 am this morning the first of two cement pours started.  By 11 am the two pours were completed, but it will take the contractor the rest of the day to finish the slabs.  The weather is perfect for curing concrete it's 11c and cloudy and no frost on the horizon!  The builders will be able to assemble the two warehouses in about two weeks once the cement is sufficiently cured.

The team taking down the wooden barns has brought and installed a protection barrier and wireless security camera system around their worksite (weathered barn wood is very valuable).  The steel buildings will be removed starting in mid-January.

Although our guys are going to trench the two properties for electricity and gas, our contractor will get the permits, and the equipment, to tranch under the county road.  There are all kinds of rules about power lines crossing public land, standards have to be adhered to and engineering drawings have to be submitted to the utility for their approval. 

Today the farm will load five lorries with produce, and two with hanging meat.  That's is in addition to the three lorries loaded yesterday.  Our meat plant has been running at full capacity since mid-November, it's not only our production but also that of several neighbours.  We also butcher goats (bucks only) for the Halal restaurant trade, demand is strong and supply is limited. 

Marcus who prepared the wedding meal, came to settle up, and also to talk about buying local supplies for his operations.   In addition, (as a bribe) he brought along one of his cousins who is a rather famous chef.  He wanted a tour and talk about different types of exotic vegetables that we could add to our farm.  It was a fascinating conversation, I showed him our bible -- in which we keep all the information on the different types of fruits and vegetables we have grown experimentally.  Our success rate is around 40%, either because demand is just not there, or the supply is too complicated.  

He knew our wholesalers by reputation but used other providers  I told him we are always interested in new breeds or types of fruits and vegetables, he met our biologist and ecologist, and I am sure that a conversation will start there, and maybe additional business for the wholesalers. 

When we did our business model it was evident that wholesaling is a completely different activity than being a farmer.  There is real value in using high-name recognition wholesalers.  As for Marus, I told him that there what he saw in our store room was what we had available that day because we first fulfil the restaurant and hotel trade (our primary customers), also we don't want to go around our wholesalers at all, that he may be able to work a deal with them.  

After all that, we had a post-wedding lunch with those still around.   Jilian's family will remain with us till after the new year, but my siblings Adam and Jilian's friends are all leaving today.  Lunch was catered by one of the local restaurants, and it was in our ballroom since about 60 people had RSVPed.  The wonder of the internet and wedding Apps.

Jennifer told me to take it easy for the rest of the day and to take care of all our guests, instead of being in the farm office (where I usually spend my days). 

 






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