My boyfriend Eric runs Pitchfork Farm, an awesome six acre organic vegetable farm that’s located less than a mile from where we live. He’s been running the farm for six years now (I worked on the farm with him for the first four!) and a couple of years ago he added pigs to the mix. Nothing is cuter than a baby pig . . . but four baby pigs all snuggling together in the hay and playing in the trees and underbrush is downright adorable. After Hurricane Irene (which caused catastrophic flooding at Eric’s farm) we had to move the pigs from their idilic home in the woods to higher ground where they now hang out. . . still a pretty sweet set up if you ask me. As the weather gets colder, and the pigs get bigger, the truth is that their days are numbered. Luckily we have a good friend who is a professional butcher, and since we aren’t selling the meat, he is able to do it right on the farm (which is way less stressful for them). Even though vegetarians might think that this is a terrible post, the truth is that if you are going to eat meat, there’s nothing better than raising the animals yourself and ensuring that they have a wonderful life, and a respectful death.