The Rural Voice, 2003-11, Page 27cement walls and floor. It's loose
housing with the pigs on straw. There
are four insulated water bowls and
four feeders running down the centre.
Barb stained barnboards to give the
structure an old -barn effect. "And it
looks attractive," she said. "People at
Cover -All thought the barnboard was
a real neat idea and we have had
others come and look."
The open concept means less work.
As Ray indicated because of his
back, he didn't want to push a
wheelbarrow. Now he sits on a
tractor.
"Used to be I cleaned out 200 pigs
one hour a day. Now we have 300
pigs in the Cover -All and it takes an
hour a week. I just drive from one
end to the other," says Ray.
The Cover -All is
environmentally -friendly as
well. "We've had neighbours
drive up the road and see the pigs,
but they can't smell anything. The
straw eliminates odour as does the
natural ventilation," Barb says.
Hydro costs are limited to the lights
and a feed auger.
The temperature is comfortable no
matter the season. Barb said that on
one night last winter when the
mercury plummeted to -20°C it was
almost 5°C inside the structure/"The
sun had been shining that day which
warms it up considerably," says Ray.
The structure is also liveable in the
summer because two end doors and
panels on each side can be opened for
ventilation. `Air flows through from
any direction. It's constantly moving
in there," says Ray.
Being back in the pork business has
also enhanced the diversity of
products Barb sells at the farmer's
market. In addition to sausage and
pork chops the Storeys have added
black forest ham, maple -flavoured
sausage, and smoked maple sausage
using their own syrup.
"We have tried to listen to what the
customer wants. It has worked well
for us."
Barb was one of the first people to
join the Goderich market after it
started up again a decade ago. "It was
pretty dismal then," she said in an
earlier interview, recalling when
there were only three vendors in
Courthouse Square. "But we hung in
there and it's really grown."
Dedicated shoppers, and some
The new barn uses little electricity except for a feed auger.
people travel from miles around to
get the fresh produce the market
offers, arrive as early at 7:00 a.m. to
get the food at its very best. Shoppers
have a good time visiting with the
vendors and getting tips on how to
prepare the products.
Curiosity is part of the market
experience, Storey says. "As soon as
one person stops in front of your
booth you soon have a lineup."
Through their work at the market
the Storeys help put a face on pork
production for at (east some urban
consumers. Their efforts are part of
the reason they were recognized by
the Huron County Pork Producers for
the Producers of the Year Award.0
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