Like everything Endstation does, it was quite a production.
I woke up at 4:30 to put the pig on...
...and with my trusty assistant Carly we put on 80 pounds of pork!
After making sauce, and sides it was time to kick back, relax and celebrate Endstation's opening weekend. We even had some alumni drive 8 hours to be there!
Here, Resident Horticulturist Josh Mikel discusses the finer points of gardening.
A good time was had, but there are LOTS of leftovers: so hit me up!
Resident LD: Dan Gallagher