From Forest to Feast
Hands-On Pig Harvest Experience at Project FarmSTAND
Join us on Saturday, September 6th for a farm event and butcher workshop here at Project FarmSTAND, where you’ll learn how to harvest a heritage pig from start to finish.
Overview
We invite you to From Forest to Feast, a hands-on workshop designed to bring people closer to the land, their food, and the Lord who provides it all.
This workshop begins at 8:00 AM, includes a break for a farm-fresh lunch, and wraps up sometime in the afternoon. You’ll witness the harvest of two of our forest-raised, heritage pigs and learn each step of butchering, processing, and how we steward the meat with care and purpose.
It’s a powerful, practical, and humbling experience to deepen your connection to real food, responsible stewardship, and God’s abundant provision.
IMPORTANT Event Details
🗓 Date: Saturday, September 6th, starting at 8:00 AM
📍 Location: Project FarmSTAND
💵 Cost: $40/person (includes lunch and all learning sessions)
💳 Pay in person or online here
📩 RSVP: moc.dnatsmraftcejorp@ofni
👨🏫 Guest Instructor/Leader: Jason Brake owner of Northern Path Meat Works
You MUST be a part of Project FarmSTAND’s Private Membership Association to participate
Not a Member? Become one today, join here
Meet Jason owner of Northern Path Meat Works
“Jason started out like most hobby farmers with learning home butchery of small runs of pastured poultry, which soon expanded to sheep, pigs, goats, turkeys, and beef. Through word of mouth his butchery skills soon became sought after by friends and local farmers in the community. He enjoys meeting like-minded people who seek to raise nutritionally-dense, grass-fed and pasture raised meats to feed to their families.”
Learn More Here at www.northernpathmeatworks.com
What You’ll Experience Starting at 8 AM
– Experience a Forest-Raised Pig Harvest
Begin the day with two low-stress kill led by Jason Brake and learn why we prefer this on-site method.
– Gutting Demonstration and Instruction
Learn the full gutting process, hands-on or observational.
– Pig Cooling and Farm-Fresh Lunch
As the pigs cools, enjoy a free lunch made from our own fresh, nutrient-dense farm food.
– Butchering and Packing Workshop
Cut, wrap, and pack your way through pork cuts like tenderloin, ribs, pork chops, sausage, and more. Ask questions, get messy, and grow your confidence in food preparation!
Take Home Forest-Raised Pork
Participants will receive discounts for pork shares and/or individual cuts of meat.
Why This Matters
We believe in raising animals with stewardship and care, following how God intends His creation to be stewarded, relying on His perfect wisdom and guidance. We also believe in knowing the source of our food and giving thanks for it.
This event is for anyone who wants to:
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Learn practical homesteading and butchering skills
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Reconnect with the reality of food and life on the land
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Give thanks to God, our Creator and Sustainer
Scripture and Stewardship
“Happy meat is what we eat!”
This is our motto at Project FarmSTAND! When animals are raised with care, stewardship, and intentionality, they not only taste better, they help us better understand stewardship, sacrifice, and God’s provision.
“You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth.”
– Psalm 104:14
We don’t take the process of harvesting an animal lightly. These pigs lived peaceful, purposeful lives, and we honor that by stewarding their death with care. This is not about romanticizing the moment, it’s about humbly recognizing the reality of life and death, and the goodness of the God who provides both.
We hope you’ll join us for this hands-on experience that we pray will ultimately point you back to the One who gives us all things!
📩 RSVP or reach out with questions: moc.dnatsmraftcejorp@ofni
Wear clothes you don’t mind getting dirty, and come ready to learn.
See you in September!
Blessings,
Project FarmSTAND
