For a lot of us, Thanksgiving is all about food, family, and relaxing. But for the Ramey family in Berthoud, there’s no relaxation in sight.
“This is our biggest weekend of the year for sure,” Kristin Ramey said, who owns Long Shadow Farm with her husband Larry. “It’s backbreaking, but after this we get to sleep.”
Kristin and Larry Ramey raise turkeys, ducks, chickens, sheep and the occasional cow on Long Shadow Farm.
It’s a small farm with an expansive view of the mountains -- Longs Peak is visible from their backyard. But with all that beauty, only one thing was on their minds Saturday—processing their birds so people across the Front Range can enjoy Thanksgiving dinner.
“The turkeys are ready to be butchered this time of year,” Kristin said. “We do it this weekend so that nobody has to freeze their turkey, and so everybody gets a fresh turkey for Thanksgiving.”
The Rameys are not farmers by trade. Kristin is a mechanical engineer and Larry a software engineer. But they said they both believe in a model of farming that is small, easy on the animals, and easy on the land.
“We’re doing this because we believe in it,” Larry said. “The more people find out where their food comes from, the more I think folks will want to spend a little extra money to buy from a farmer that’s in the area.”
Even with all the backbreaking work, they both said they could not imagine it any other way—or eating anyone else’s bird come Thursday.
“I love sitting down and eating one of our birds,” Larry said. “I’m like man we spent a lot of work on this bird, but it was worth it.”
“I love Thanksgiving; it’s my favorite holiday,” Kristin said. “I get to sit and eat this tasty food and be thankful for where it came from.”