We have some cool new plans for this fall and I wanted to make sure that all of our blog followers got first wind of the news.  Many of you know that I am very passionate about animal wellness.  I feel like we have separated ourselves from the truth of animal farming (husbandry).  Our meat was once a living thing that was more than likely mistreated and abused.  We have lived our lives with eyes closed and it has been easy to do.  Some people are perfectly fine with being in the dark about food production, but I feel as if it is a “calling” to bring the truth to light.
     We are holding an event on October 3rd and 4th.  We are holding a traditional Cajun Boucherie at our farm!  You may ask, “What is a boucherie?”  Well let me tell you!  It is an event originating down south where communities would get together to butcher a hog for everyone to eat.  It’s meant to be very organic; everyone gradually eats when something is finished... No announcements or lines to stand in, word spreads on its own. No one sits down at a table at the same time or gets served. Participants walk over and visit with a chef, the chef serves them a portion of what they cooked, and a lot of people eat around the pot while talking to the chef... Some people walk off in small groups, sitting, eat and conversing. It's real casual, grazing at its best.  You may ask what the difference is between a Boucherie and an everyday hog slaughter.  A Boucherie is an event to show respect for the animals that provide for us.  It’s a Funeral. It’s a Festival.  It’s a celebration of congregation.  It’s a Cajun Boucherie!
     This is our effort to expose, educate, entertain and offer the opportunity for folks to witness the harvest of an animal.  We will be processing, butchering, preparing, cooking, and finally serving the entire hog.  Nothing goes to waste.  This is what a Boucherie is all about.  We are teaming up with Mac’s Local Buys to bring you “Swine and Dine 2015.”  We are flying in Toby Rodriguez (pictured above) from Lache Pas Boucherie in New Orleans to perform this amazing event.  Toby has been featured on Anthony Bourdain’s “No Reservations” as well as “Top Chef.”  Assisting Toby during this 2 day Cajun Celebration and Feast, will be a lineup of local chefs led by St. Louis’ very own Chef Joshua Galliano!
The following ticket prices are as follows:

$65, Farm & Feast Pass

Check In Sunday (8am - noon)

Full day of Family Festivities, including whole hog cooking demonstration by Chef Toby Rodriguez and staff of 10 local chefs headed by Chef Josh Galliano.  Six course, All Day Grazing Menu.  Art & Farmers Market.  Live Music.  Local Craft Beer.

$15, Kids Pass

Farm Tours, Face Painting, Petting Zoo and Bratwurst Lunch for the kids (< 12 years old)

$100, Swine & Dine Pass
Check in Saturday (noon-6pm)

Includes everything in the Farm & Feast Pass plus:

Double Hog Roast, Bonfire & Barn Party!  La Caja China Box & Spatchcock whole hog roast and cooking demonstrations by Chef Josh Galliano & Chris McKenzie.  Live Music by the Scandaleros.  Local Craft Beer.  Onsite Camping.

$125, Boucherie Pass
Check In Friday evening (5-10pm) or Saturday (6am-8am).

Includes everything in the Swine & Dine Pass plus:

Hog Harvest and Butchering Demonstration with Chef Toby Rodriguez owner of Lache Pas Boucherie, in New Orleans, LA.  Sat morning Farm to Table Harvest Brunch.

A few important things to note:

- Festivities start each day at 7-8am. 

- Prepare like you would for a camping trip - propane grills, tents, chairs, sleeping bags, food, liquids etc..  BYOB is welcomed.  Local craft beer, coffee & water will be available at the farm Sat & Sun.

- Need more ice?  Need more beer?  Forget your toothpaste?  We've got you covered.  Guests will have access to the Millersburgh General Store/Gas Station/Restaurant/Saloon.  It's 4 things under 1 roof.  Honestly, this is one happening spot in Pocahontas and is located right next door to the farm.

Email swineanddinestl@gmail.com with any additional questions.  Here are some FAQ:

1.) What is the bathroom situation?

a. There will be porta-potties and wash stations to maintain sanitation.

2.) Are Kids invited?

a. Kids are welcome to the festivities on Sunday.  They will be served a bratwurst lunch with sides.  There will be a petting zoo, face painter and farm tours.  Please be respectful of the animals. 

3.) Do we have to camp or can we leave on Saturday and come back on Sunday?

a. You do not have to camp.  Onsite camping is an option (included in ticket price) for people who want to drink and enjoy without having to worry about driving home and getting back for the next day's events.  We want the guests to enjoy a stress free event.

4.) What time will the event start?

a. We will harvest the hog around 7 A.M. Saturday and begin scalding and processing the animal, this will take a good part of the day.  We will eat dinner around 5 or 6pm and the band will start around 7.  Something to note about a Boucherie is that things are very casual and we are here to learn and have fun with friends.  Sunday we will begin more cooking around 7 A.M.

5.) How many meals are covered in the each ticket?

a. Boucherie Pass gets you a Farm to Table Harvest Brunch Saturday morning, whole hog roast dinner Saturday night and Grazing Menu Sunday.

b. Swine & Dine Pass gets you dinner Saturday night and Grazing Menu Sunday

c. Farm & Feast Pass gets you Grazing Menu Sunday

6.) How does the camping work?

a. You will check in and you will then be shown where to park and setup your tent.  If you have a small popup you can bring this, but no huge RV's we need to make sure everyone has room to setup camp.  If you are leaving before the end of the day there will be separate parking for you to ensure you can easily get out. 

b. There will be a bonfire Fri & Saturday night, so feel free to bring some s'mores gear or anything you like to roast on a fire.  

7.) Will there be games/entertainment provided during the day/evening?

a. There will be a band Saturday night (The Scandaleros) and live music Sunday (TBA) & an Art & Farmer's Market (Sunday) with local producers, farmers & artists.

b. Yard games like washers/yard golf/bags are welcome. 

8.) Can I bring my dog?

a. We ask that you don't bring any pets.  We have animals that are sensitive to dogs and we don't want to risk their wellbeing.

9.) Is this event smoking friendly?

a. DO NOT THROW CIGARETTE BUTTS ON THE GROUND our goats/pigs/chickens can get very ill from this and we do not want to hurt the animals.  Please dispose of them in receptacles provided

10.) Can I bring my own drinks/food?

a. Yes we encourage you bring your own drinks/food.  If you forget something you can walk a 100 feet to buy any liquor or beer or food that you may want from the Millersburg General Store/Gas Station/Restaurant/Saloon.  We will have Red Wattle ground pork and eggs available for sale on the farm.

b. GLASS WILL NOT BE ALLOWED ON THE PROPERTY.  We cannot have animals or humans hurting themselves on broken glass.  We are a farm and our animal's welfare is very important to us, so please do not bring any glass.

c. Dispose of your trash in the proper receptacles.

d. Please drink responsibly.  We are here to have fun and learn. 

11.). There are no fire-arms allowed on the property.

    A portion of proceeds will benefit Slow Food St. Louis.  If you haven’t heard of Slow Food than you need to look them up!  They hold events all over the place showcasing local and sustainable food practices.  Here is a blurb of information from their site:

    Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat where it comes from, how it tastes, and how our food choices affect the rest of the world.  Slow Food is good, clean, and fair food. We believe that the food we eat should taste good, that it should be produced in a clean way that does not harm the environment, animal welfare, or our health, and that food producers should receive fair compensation for their work.  We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.  The Slow Food St. Louis convivium is a lively group. We actively work to support the Slow Food philosophy and mission in and around the St. Louis area.  Please check out our events page for information on educational and social events happening around our area.  We invite you to attend any of our events. Get to know us. Consider becoming a member.

Here is a shot of the camping area and the general store.

    Here is a picture of "HousePig."  We named her house pig cause she was the first pig of this batch to come up and say hello to us and be all friendly.  She will be the last pig to leave the farm and will more than likely be candidate for the Boucherie.  She sure does like to be out on pasture rooting around for tasty treats.  I like to see happy and healthy pigs.
Wow!  This was a lot of information in a short amount of time!  We hope to see you all out at the farm event.  There are a limited number of tickets we have to offer so don’t hesitate to reserve yours!  Here are some links for the event:




DeWayne Inman
10/06/2015 11:08am

It was wonderful, the food was great. Was an honor to attend.


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    Alicia and Josh started Green Finned Hippy INC. as a Tilapia Hatchery.  Strange right?  How does one just wake up one day and decide they want to start a tilapia hatchery?  Simple!  Josh started dabbling in Aquaponics in 2010 and it became a really fun hobby.  He purchased 50 tilapia online and ended up breeding the fish for fun.  We ended up having a TON of baby fish with no place to go.  So we registered with the state to become a hatchery.  Years have gone by and we evolved into a full scale farm with many different types of animals and products.  


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