Tonawanda News — “The farm either has to grow or they pretty much have to stop what they’re doing at this crucial point.”
Right now the farm ships its hogs to slaughterhouses in the Southern Tier and Pennsylvania, but Rich Tilyou says he wants to have the personnel and equipment in place to implement an on-farm USDA single-species slaughterhouse, and charcuterie processing and educational facility.
“It would be less stress for the animals because they won’t have to be trucked” hours away to be slaughtered, he said. “We want to be able to hire people and (slaughter and process) in-house rather than send them down the road.”
“It’s an extremely expensive task to have the animals shipped and then picked back up,” he added.
The money raised from Big Fuss — along with grants — would pay for the destruction of an existing barn on the farm and the construction of a new, 2,000-square-foot facility to house the business expansion.
Tickets to the event are $35 and other funds are raised through a silent auction for food-related items; 100 percent of the proceeds from the event will go to T Meadow Farm. Seychew said between $3,000 and $6,000 was raised and donated to farms in the first two Big Fuss events.
With the purchase of a ticket, guests are treated to dishes by Bistro Europa, Black Market Food Truck, Delish, Elm Street Bakery, Lloyd, Nickel City Cheese, Ristorante Lombardo, Chef James Roberts, Shango and Tabree. Produce for the dishes is donated by area farmers.
Free wine and beer samplings from area wineries and breweries, including Community Beer Works, will also be on hand, along with music from DJ Cutler.
Contact Sunday Lifestyle editor Danielle Haynes at 693-1000, ext. 4116 or follow her on Twitter at @DanielleHaynes1.IF YOU GO • WHAT: Big Fuss 3.0 • WHEN: 5:30-8:30 p.m. Wednesday • WHERE: Artisan Kitchens, 200 Amherst St., Buffalo • COST: $35 • MORE INFORMATION: Visit www.feedyoursoulproductions.com ••• For more photos from a day at the farm, see PAGE 2C.