Hub and Spokes. Audio Collective.

This is Rumble Strip, America Heilman.

You got to learn things about burning wood.

That is CEDA. Don't weigh nothing. That's two years old. That's how much it

changes each time it dries. Then this is ash and that's bone dry. You've got the only dry wood in this part of

Vermont but it's thinking ahead and everybody knows every year that you want a

little bit of dry wood somebody will come along new that right there

right here they'll give a $20 bill for Friday night or Saturday night when

ain't nobody gonna be open till Monday and then they go up Monday and find out they ain't no wood anyway.

Yeah, that guy that just gave me that he just gave me $500.

He's a back tender at Stoll and a god goddamn good chef and he's paid me well his father paid me

He's probably paid me 25 years and he's up the road a half a mile

That ain't hard to figure out you've got a good wood customer.

That's Forrest Foster, a couple days before deer season. He was loading up the tractor with

kindling for the deer camp.

Forrest is a self-described independent dairyman.

And I made a story about him last year,

but ever since I made a story about him,

I've been going over there once or twice a week

to help him with his night milking.

I like being around him.

I learn a lot when I'm with him in a weird kind of cumulative way. For instance, last week when I was over there, he taught me that the, when you plant your garlic, you should plant it with the long rounded part facing north and the kind of flat part facing south.

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