Our now close agricultural relationship with the mysterious African Honey Badger began nearly a decade ago when someone - presumably a collector of exotic animals set them free in the vineyards.
At first, the field workers complained about being attacked by this fierce relative of the weasel (mustelids). Then surprising events unfolded that took us from trying to capture and relocate them, to utilizing them for the greater good they bring to our lands and wines.
The first thing that was noticed, once one learned to avoid the danger of disturbing the badger, was the lack of snakes - a far deadlier risk for vineyard workers. Honey Badgers eliminated the snake population in no time.
Next - the bees stopped stinging. While they went about their usual task of pollinating the vines and field flowers - they were no longer aggressive. We discovered that the honey badger possesses a secretion pouch which, unusual among mustelids, is reversible;a trait shared with mongooses. The smell of the pouch is reportedly “suffocating”, and assists in calming bees - something they deploy when raiding beehives.
Lastly - two big factors made them partners in our lands and our wines…their digging and foraging techniques along with their varied diet made for a sustainable, eco-friendly, effective bio-dynamic ground cover removal and fertilization system.
So cheers to our little friend - there’s a little Honey Badger in every glass of Murphy-Goode!
Dirk received this great letter today we want to share a part of. We couldn’t be prouder of our Grill Sergeant - and we are especially proud of the men and women he met and worked with there!
"Before another day goes by I want to thank you all for your wonderful energy, generous donation of time in service to others and for all the FUN! you helped create for Stuttgart’s community members on 26 and 27 March ‘14. Thank you for reaching out to us, for banding together to provide a morale building experience and for your patience and flexibility as the three events were developed and executed. We’ve forged new relationships and have accomplished something special that I hope we can replicate in various ways in the future."
Family and MWR Events
Steaks, Ribs, & Sides OH MY! Steaks, Ribs, Pulled Pork and Sides were on the menu when renowned chef Dirk Yeaton visited the 1st Bn. 10th Special Forces Group Dining Facility on Panzer Kaserne. Yeaton visited several locations in the Stuttgart military community March 26 and 27, preparing food for, and sharing cooking tips with, service members, civilians and their families.
Grill Sergeant Dirk Yeaton in Stuttgart - Our Grill Sergeant visited several locations in the Stuttgart military community March 26 and 27, preparing food for, and sharing cooking tips with, service members, civilians and their families. Coordinated by America’s Chefs. Yeaton’s visit includes an evening of ribs and pork BBQ March 26, a special lunch meal prepared March 27at the Panzer Dining Facility, and an evening of wine tasting and burgers March 27 at the Kelly Club.
Grill Sgt. Dirk arrives in Stuttgart!
Goodbye Dusseldorf and hello soon to our Service men and women in Stuttgart. I’ll be preparing BBQ Pork and Ribs for 50+ tonight. What an incredible experience. Goode wine and great food. http://bit.ly/bbqStuttgart
The three day California Comfort menu for ProWein 2014.
Discover California Food - we’re a hit! 2,700 delectable bites created.
- Grill Sergeant Dirk
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