A Day in the Life: Ty Wolosin of Windy Hill Organics
That tender goat you ate yesterday at one of Austin’s best restaurants? You have Windy Hill owner Ty Wolosin to thank for that. Wolosin raises top-notch goats and provides the trendy, lean meat to places around town like Congress, Snack Bar and the Whip In. But he also raises sheep, cattle and chicken; collects eggs; and grows vegetables. Also available from Windy Hill? Bat guano. Whether you’re interested in goats or guano, Wolosin’s day is filled with farms, processing plants and deliveries.
5:05-6:15 AM Wake up. Make coffee, French press with Third Coast Coffee. Coffee is pretty much a necessity for my busy life. Feed dogs. Load back of truck with four coolers. Check emails for any last-minute orders. Quick glance at morning news. Load dogs in truck, head out from North Central Austin toward the farm.
6:15-8:15 AM Drive to the farm. I take Hwy 183 through Lampasas, then Goldthwaite, in Mullin turn right on to small county road. At 8 AM, I slam on the brakes to avoid a deer. Pretty normal for that time of morning. Arrive at farm gate at 8:15. Let dogs out to run the half mile up the farmhouse and gardens.
8:15-9:30 AM Check inventory and decide what needs to be moved to our south commercial freezer space or stay at the ranch for Dallas or because of overstock. Put together farm vegetables and eggs, make note of any that are presold or going to market. Check out new chickens, look over current planted vegetables to get an idea about what will be available and for how long. Quick snack of bread, avocado and garlic, refill on coffee.
9:45 AM Meet one of our co-op egg producers at the square in Comanche to pick up eggs.
10 AM Drop by another co-op member’s farm to pick up eggs and vegetables.
10:15 AM Pick up two whole goats from the local meat processing plant near Comanche (the industry term is “kill and chill”).
10:15 AM-12:30 PM Drive from Comanche to Austin. Quick stop for gas in Lampasas, as they always seem to have the cheapest prices.
12:30-12:45 PM Drop dogs, eggs and veggies off in North Central Austin. Eat a few pieces of cheese to power me through deliveries.
1 PM Drop off ground goat at Quickie Pickie
1:15 PM Drop off first whole goat at Salt and Time Butcher Shop.
1:30 PM Drop off second whole goat at Snack Bar on Congress.
1:45 PM Deliver goat French racks to Congress.
2 PM Deliver figs to Lenoir.
2:30-3:30 PM Drive to commercial freezer space in Southeast Austin to check on supplies.
3:30 PM Head to UFCU for my weekly bank deposit.
4 PM Arrive back in North Central Austin.
4-5 PM Feed chickens, water outside plants, do morning dishes. Check emails. Do paperwork. My wife gets home from work.
5-6 PM Go for a run with dogs. I spend a bunch of time driving, so I try to get some exercise when I can fit it in. Take a quick shower.
6-7:30 PM Make salsa. We always have an abundance of peppers (or other vegetables), so I try and fit in some sort of canning project when I can.
7:30-8:30 PM Make dinner. Usually something fresh from the garden.
8:30-9:30 PM Eat dinner and watch some TV.
10 PM Brush teeth, get in bed. Attempt to do some reading. Usually only get a few pages in before my eyelids get heavy and I fall asleep.