Daniel likes to pull weeds, a task many farmers would rather not tackle. He says it’s because he can look back and see the results of his hard work. Yellow Dock is the hardest to pull here at the Gaia Farm, but Daniel and the others are used to it since they have the same pesky weed in Mexico where it is called ‘Cows tongue’. A ready and willing weeder is a great asset to any farm, and we’re happy to have Daniel on the team.
Daniel works as a butcher during the off-season. Preparing locally produced beef and pork, he and his Uncle run the shop where they consider their craft an art. He looks forward to stewarding his 60+ chickens and pigs and enjoying BBQ with his family, just as many North Carolinians do!
Mexicans from the Rio Verde region are fully involved with their food from farm to fork. It’s culturally acceptable (and a great deal of fun) for family and friends to come together to harvest, prepare and cook food in celebration. Buying meat from the grocery store does not have the same appeal as community food procurement, one that focuses on respect rather than convenience. The Gaia Farm was built with that same principle.