Butchering Day

When you wake up at the end of April, after most of your garden is planted, and there's 3 inches of fresh snow blanketing everything and it's falling like a storm, you can't help but wonder if you really are awake.  I was really awake. So on with the to-do list....It was butchering day for some of the chickens, so I got the outdoor butchering table and chopping block unburied and drug the hose over.  I got a huge pot of water simmering on the outdoor propane cooker. I grabbed the hatchet, knife, and a couple of buckets. Ready to go.                                        

Chopping a chicken's head off really isn't as hard as it seems, both physically and emotionally. I have two nails pounded part way into a wood round. They're just wide enough apart for a chicken neck. When I have a bird ready for the block, I grab it by its feet and  hang it upside down. The bird becomes completely calm and it's easy to lay it on its side on the block and fit its neck into the nail hold. I keep backward pressure on its feet so that it can't wiggle it's head  out of place. Then it's just a solid whack with a sharp hatchet.

The chicken definitely has a few headless seconds of instinct to flee, so I hold the bird around the back, clamping the wings to it's body. If you don't do this, or aren't quick at getting a sure hold, the chicken will frantically flap in attempt to flee. It makes a mess and its just not a good, peaceful feeling when this happens. I just clamp the wings and hold the bird upside down over a bucket to collect the blood. When the chicken stops moving (20 seconds?) I put it on the butchering table and give it a few minutes before proceeding.

I used to skin a chicken out like a rabbit, where you make a slit along the underside and literally reach in and pull the meat out of the skin. It's quick and effective, but after doing the hot pluck method a few weeks ago I am completely sold on plucking. The skin has a nice clean layer of protection for the meat. The skin also adds a lot of flavor to soup and makes for a juicy roasted chicken. To make the plucking easy, I heat up a pot of water until it is simmering and dip the bird in by holding it by the legs. I swish it around for maybe 15-25 seconds. I test a wing or tail feather, and when one comes out easily, I bring the drained bird to the table. When done right the feathers will come off easily. They go into a bucket at the foot of the table. 

To gut the bird, I start by making a slit down it's underside, then cut around the cloaca, which goes into the slop bucket. All the guts then get pulled out, with care not to rupture the intestines. Sometimes there will be an egg ready in its shell, so I carefully cut those out and save them. Getting all the guts out is the hardest part of the whole process. I find it real ly challenging to get all the guts scraped out of such a small chest cavity. Gutting a deer and gutting a chicken both take me about the same amount of time. 

Next, I wash the carcass thoroughly with the hose, then put it in a bucket of cold water to cool the meat down. Today I just stacked the carcasses in a huge strainer and layered them with heaps of fresh snow. I bring the meat into the house and rewash each one and pull out any straggling feathers. I cut the neck for ease of wrapping and put them inside the body cavity. I pat everything dry then wrap the bird whole in plastic wrap, label it, and put it in the freezer. 

 Yum, yum, yum! Chicken recipes to come next!

Chicken Housing

In light of the Juneau Chicken Summit tomorrow, I thought I'd write about my chickens. I've had chickens for four years and have gone through a few different set-ups for them.

The first year (2009) I had 9 birds. I had started to build a coop out of pallets when I got a call from my husband's uncle. He was on a construction job out at the Silverbow Bakery and said he had to haul off their old dumpster cover. It was a three-sided house-like structure painted pastel yellow. It had a purple bagel painted on one side and "Order here" (with an arrow) painted on the other. It had seen better days. It got fork-lifted into the back of our truck, we drove into our front yard, tied it off to a tree, and drove away. Where she landed she lay, for it was too heavy and wobbly.

We lifted a corner at a time and set bricks around the perimeter to keep the wood from rotting on the soggy ground. I knocked out the rotted cross braces and replaced them. I added a fourth wall, a second side to the roof, a short person door, and a chicken door. In my naivety, I dropped the cash and added ridgid foam insulation between the studs and sheathed the inside. I had a gallon of electric yellow paint laying around (a 70's-themed kitchen gone bad), so I used it to brighten up the inside. Atlin wanted outside to be barn red, so seven coats of paint later, it was red! I added a couple of perches and a light, ran an extension cord and a gutter, built an automatic feeder, and voila!  It's about 3x8 feet and is probably my favorite coop.

Automatic refilling feeder and the third generation of nest boxes (these finally worked)

It was a great coup that got used for one full year before I expanded my flock and moved my chickens up the hill and gave their cozy quarters to the turkeys. Eventually it became a rabbit coop, at which point the fence was added. When the birds where there they were completely free-ranging all the time. They knew where home was and kept themselves safe. Most of them roosted in the huge spruces above the coop at night.  It sat empty for a while, and now it's the annex chicken coop. I put three chickens in it so we can enjoy watching our birds from the window again. 

(stock photo--I wish I had a flat space like that!)

Chickens can take a lot. The second year I had chickens, I moved them up the hill near our newly-built barn. I put them in....a Shelter Logic. I didn't even realized until I got home that it was an ugly yellow one either. I wish I had photos of the sorry scene, but you'll just have to believe me that the chickens thrived in it, even through a cold winter. This is my proof that chickens don't need insulated coops or heat lamps.

The barn

In 2011, after a year of milking goats, I passed them on and space opened up in the barn. I turned the chicken tent into a composting tent and moved the girls into the vacant stall. The stall is 3x8 feet. It worked well enough, but when the sheep got passed on, a bigger spaced opened up, so they moved again. They now resided in the main stall of the barn, which is 8x12 feet.  It's a nice space for them, and it's easy to clean with a pitch fork. They are fenced into a big (Juneau-big) "pasture," which is divided into two sections. They fed in one section last year and they'll feed on the other section this year. More on rotational grazing, creating pastures, and foraging to come later....

  

The perched chickens. (on 2x2s)

Australorp in a crate--the chicken-preferred nest box

 So the moral of the story is, work with what you have and it will probably work out!

Sustainability in the Barn

I mentioned many months ago that I wanted to stop using purchased straw in the chicken coop. At $25 a bale, I tend not to keep the barn floor as clean as I'd like. My current floor space of 8x12 feet requires quite a bit more straw than my old 3x8 coop. I also wonder about where the straw comes from--what kind of pesticides am I adding to my compost pile by using this mystery straw from down south? Is it from GMO wheat? Also, the thought of having something trucked and barged up here just so my chickens can poop on it seems a little extravagant if you really think about it.

Thanks Nicole!

When you need to find something it seems like you can always count on Freecycle! I posted an add for bulk shredded paper and had a response within a day. A friend at the Dept of Labor has been graciously calling me when their "file consolidation" pile stacks up.

Of course I'm always skeptical--even of my own ideas. I was worried about the shredded paper matting in the coop. And when on the first day the chickens had paper sticking to their legs, I envisioned them eventually becoming entirely covered in paper mache. But, after a month of using solely paper for the bedding, it's worked out even better than straw!

Over-flow

A couple of times a week I fluff things up with the pitchfork and occasionally toss in tote-fulls of new paper. The only down side is that it is a little unsightly in the pasture. Like straw, it spills out the doorways when it sticks to chicken feet and boots. Another concern is the toxicity of ink and bleached paper in the compost. In my research on composting paper, it's hard to find definite answers. In some instances it seems as though the composting process has the ability to cleanse toxins from the heap, which would be desired when using either paper or straw. For now, I'm simply hoping that is the case.  I plan on getting my finished compost tested for toxins and for nutrient content in the near future.

To me the pros of eliminating straw from the barn far out weigh the cons. 

If you need bedding for your critters, consider networking with a local office for their shredded paper!

Organic and GMO

It seems as though many people think organically-labeled food as a hoax--a hoity-toity extravagance. I always wonder why people don't see organic's significance. To me, it's a vote against the big agribusiness of conventional farming, which is characterized by the heavy use of pesticides and synthetic fertilizers. I can vote for a president who plants a big White House garden, but what does that do? Monsanto still rules the capitol. Go to the "Monsanto's Government Ties" list here to view the actual personnel.  I don't know how it can be legal!

If you're not familiar with Monsanto, here are a few Wikipedia notes about the Monsanto company:

• They are the creators/manufacturers of DDT, Agent Orange, and PCBs, all highly toxic chemicals.

• They created Round-Up as a weed killer. Then they made Round-Up-Ready corn, wheat, canola, alfalfa, and cotton seed. (This means the plants that bare your food get sprayed with Round-Up, don't die, and go on to produce your food). Upwards of 200 million tons of Round-Up are applied in the US annually, and it doesn't decompose. We all need clean water to drink....

• As of 2012, Monsanto is associated with 11 active Superfund sites and 20 archived sites in the US

• They have been/are involved in countless legal battles over pollution and gene patenting 

• They are responsible for all the rBHT (and artificial growth hormone) in our milk.

• They are the makers of genetically modified corn, soy, and who knows what else. These products are widespread and are not labeled in the US, so if you're not buying organic, you're eating GMO. What's the big deal about GMO? It hasn't been tested, so we don't know if it's safe. See the above track record and wonder if Monsanto cares if GMO is safe. 

 Here is a list of companies who have dumped $$ into the anti-labeling campaign. Do your health and the planet a favor and boycott them!

Did you know our government subsidizes corn, Monsanto's major seed crop, which needs tons of Monsanto's pesticides? 2011 saw upwards of $4.6 billion in corn subsidies! This subsidy in turn makes cheap corn-based animal feed and processed foods. So here our tax $$ are working in two ways:

1. They help corn farmers afford Monsanto's GMO seeds and pesticides, and 
2. They help consumers pay less for their burgers, corn chips, and corn-syrup drinks. 

My thoughts on this:

1. Monsanto has enough $$
2. Considering the obesity levels in our country, I think it would be wiser to subsidize fruits and veggies.

Many produce items in the grocery store are from foreign countries because they are cheaper than US-grown produce. Why not subsidize the healthy food instead of the processed food and keep diversified fruit and veggie farmers in business? Producers and consumers would win. The way things are now, only Monsanto wins.


Which brings us back to organic. Defeated by the bureaucratic nonsense of big-agribusiness in the government, I can vote for sustainable farming methods by choosing to spend our grocery dollars on organic food to support organic farmers. Even more than that, it shows conventional farmers that I don't support their farming methods.

I also think of the extra money I spend on organic food as a form of health insurance. By eating organic I can bypass the chemical residues that remain on/in non-organic foods. Think about it this way:

If you were getting ready to spray Round-Up on the lawn and your son dropped his apple into your mixing bucket, would you let him eat it? When you buy non-organic from the store, essentially the same thing happened, but you just didn't see it. Seriously, would you let him eat it?!

The food system in our country is quite the out-of-site-out-of-mind phenomenon for most people. It's infuriating to think about what we are being fed, both literally, mentally, and subconsciously. Most of us aren't buying our food directly from farmers who can tell us about their practices. It's a scary food world out there right now, and the organic label is something we can rely on.....and even that is a statement I don't fully believe. With a large chemical company running the agricultural system of this country I wonder how easy it is for them to makes changes to the USDA organic certification standards. With organic gaining such popularity I often wonder if more farmers are switching to organic production or if standards are lowered so the label includes more farms. Ensuring that large farms are operating within the guidelines is also a fine line.

Huck's first potato harvest

So in the end it seems like the best message is: GROW YOUR OWN FOOD!  You won't be able to grow it all, but every step counts.  If you gather, hunt, fish, and preserve, in addition to 4-season gardening, and you pare your food selection down, you'll be shocked at what you can provide!

I first heard of all this back in 2001 in a sustainable agriculture class at UMaine. I never thought it would get this bad. For more info on GMO, Monsanto, and the corruption of the EPA, check out the internet--there's tons of information out there. A good start would be watching a few of the many food documentaries, including Food Inc. and  King  Corn. Get appalled,disgusted, and inspired to feed yourself!

Turkey Time...sort of

I just found this blurb about turkeys that I had written before Thanksgiving--better late than never!
 
Getting ready for winter has kept me busy these past few weeks! Luckily, while I've been insulating the house, stacking wood, and tidying up for the year before everything gets iced over, my turkeys have been growing steadily. Yesterday was butchering day, and Yew-doggie, we've got some meat!

The Tail of Two Turkeys
It actually started with four turkeys at the end of May. I had them in a large wooden tote in their own stall in the barn. After a few days one disappeared. I'm guessing it was an ermine, since we've had quite a few ermine troubles in the past. Anyway, I put a wire mesh lid over the tote to protect the poults. The next day one poult was dead. I figure it had gotten hurt in the ermine skirmish the previous day and succumbed to it's injuries. Who knows? ANYway, so it became the Tail of Two Turkeys.
   

I wanted to keep things simple and keep the turkeys fenced in, so I kept them with our chickens. They were in the tote with a light on them until they feathered out, which was maybe a month. Afterward, they free-ranged the chicken pasture. When we raised turkeys two years ago we let them completely free range, which was good in some ways but bad in others. The good is that they really find lots of wild food to eat and that they have lots of room to hide from predators. The bad is that they are territorial and messy. We heard quite a few stories from neighbors about dogs getting attacked and joggers becoming runners because of our "guard turkeys." Also, they are prolific poop producers, and it is enormously huge and gross, so it is nice to keep it off your front porch. So, up on the hill with the chickens they went.

The turkeys ate well and grew like crazy. They ate a flock raiser ration until the middle of September, when my chickens started laying and needed to switch to a layer ration. I didn't want the hens to loose production, so the turkeys ate chicken layer mash. Not ideal, but it worked. Everyone also spent their days scratching in the pasture for bugs and plants. My approach would cause a stampede, as they all loved the buckets of Rainbow Foods produce and deli scraps they got several times a week.

One turkey was quite a bit larger than the other. I figured it was a dominance thing, but come butchering day it became apparent that the smaller one was a female, as she had egg yolks forming. It would have been neat to have a few turkey eggs, but we had other plans. 

Butchering day went very smoothly, which made it fun. Birds can be feisty, and I won't lie and say I wasn't nervous about getting pecked in the face. I bear-hugged the female turkey down to the house (without incident), where we have an outdoor table and chopping block.  I squatted, semi-sitting on its backs while I faced the rear and held its legs. I kept its wings pinched to its chests with my legs. Atlin held the head and chopped with a hatchet. The turkey pulsed for maybe 20 seconds and was done. We put it on the table, plucked it, gutted and rinsed it, then let it soak in a bucket of cold water. 


I sent Atlin up to get the male and next thing I know, he's trying to herd it down the hill. It clearly wasn't working, so I told him to just do the bear-hug method. So we get lined up for round two,  but this time, as I'm sitting and Atlin's chopping, the turkey literally bucks me off onto the ground! I could not believe the force of that turkey! Released, it ran headless into the skiff shed squirting blood like a geiser. Within a few seconds he was recaptured and hugged, where he calmly finished his day. This guy couldn't even fit in the 5 gallon bucket after much cramming.

I love this sequence of Atlin and the turkey!

Next Year's Turkeys

Every growing season gives you more knowledge to help the next season be better. I have three  improvements for next year

1. Raise heritage turkeys - The broad-breasted whites are the industry standard--they grow like crazy but lack in general vigor. They didn't fare so well with the obscene amount of rain we had this summer. They had no tail feathers and had an overall tattered appearance. Ours taste taste a million times better than a store-bought turkey, but I can't help but think that a heritage breed would taste and look even better.....
2. Start them later - When you start them in May they are HUGE by November. They-can-hardly-fit-in-the-oven-huge. 35-pounds-dressed-weight huge.
3. Raise them separate from the chickens. Turkeys eat a lot. I got really discouraged over the feed bill this summer, and I think it was mostly turkey related. Having them in the old chicken coop would allow me to accurately figure out the cost of the turkeys and also keep the books on my eggs production. I'd also be able to feed the turkeys a grower ration for their whole lives. 

Interested in growing your own turkey for the next holiday season? Go for it!--it's easy and rewarding. (I'm looking for someone to go in on an order of poults next year--the minimum is 15--let me know if you're interested)  The cost of raising the turkey might give you a heart attack, but that bird will definitely not let you down come meal time. You can't compare the cost of a fresh bird to the cost of a Costco bird--they're simply not the same thing. Liken the cost of a fresh bird to the cost of king salmon or king crab and you won't feel so bad. Raising a turkey is great--everyone should do it at least once!

Hello Again

Welcome to a new year! Three months have passed since the last post and, really, I have no excuses. I'll say I was hibernating. Here's a short recap:






October saw commercial shrimping for Atlin and Huck....tasty! 

 Every year we spend Thanksgiving week out deer hunting on Chichagof Island. This year the weather made things really tough--with two of us hunting for 7 days we only got one deer. (We saw upwards of 35 does, but only two bucks.) Atlin made jerky out of the whole thing--delicious, but meat sure doesn't last very long that way. It's a good thing we still have moose and goat in the freezer! The best part of this trip was that Huck hiked with us for 4 days. It was his first deer hunting season where he didn't have to get carried at all. Things sure are coming together now that he's four!

Dressed female turkey

November also saw the butchering of our two turkeys. The Thanksgiving female was quite a bit smaller than the Christmas male. She was about 20 pounds and he 40. They were amazingly delicious, and provided an abundance of leftovers for extended family and ourselves. I boiled the carcass down and made several batches of stock to freeze for soups, and I bagged 8 meals worth of meat. We've been eating wonderful, fresh soup with homegrown potatoes, carrots, parsley, onions, garlic, and turkey. Too bad I have to buy the celery.

 

December has been the month of eggs--I'm selling 6-10 dozen a week! When we returned from our hunting trip the refrigerator was packed with a couple hundred eggs. Luckily, this town has a high demand for fresh eggs!

 January brought me full circle with my composting co-op project--ONE FULL YEAR of community composting! It was long and hard with it's ups and downs, but I made it. About two months into the project, I thought,"Can I really do this for a year?! Now I feel like I can go on forever!

More about these and other projects in the near future--I'm going to try to get back to doing weekly posts. It maybe be winter, but the harvest isn't over!

Food Security

I live in a place that is incredibly susceptible to the crash of transportation. There are no actual, profitable family farms here--vegetable, meat, dairy, grain, or otherwise. People often talk about food security and our dependance on the barge bringing loads of food and goods to town. "Plant a garden," they say, "Raise chickens," they say. But are either of those things actually making you independent of the transportation system?

Let's take a look at the garden: 

How do you make your garden beds? Do you buy lumber from the store? Did you fill them with bagged potting soil, peat moss, and perlite? Yes, one-time investments, but still dependent. Plastic sheeting for hoop houses is almost unavoidable in Juneau....

Where did your seeds come from? Some far-away farm. Instead of buying kale all summer long, you buy a packet of seeds. That's a great start, but it's still dependent. What happens if no seeds come? You have gardening skills but no way to garden.....

How do you fertilize your garden? Bone meal, blood meal, steer manure? Well, where did those things come from? Some far-away processing facility dependent on the large-scale cattle industry. Scary in itself, and dependent.....

A look at chickens:

Where do you purchase your chicks? If you buy them locally at Swampy Acres, guess what? She orders them from the same California hatchery you could if you wanted 15 or more birds.

How do you feed your chickens? Do you grow the corn and soybeans they need to eat? Do you gather an alchemy of trace minerals for them? Buying chicken feed from Outside isn't any more "secure" then buying eggs.


It's doom and gloom, I know. It's very drastic, yes. But that's the reality of it. So, are we supposed to just eat fish that we catch with a bone barbed wooden hook? No. It's just a reality check. From that point, you can step back and try to gradually find ways out of the system. These are all things that I am trying to work on for myself. Trying to make and procure things second hand or from nature are great starts.

Here are a few ways I do or am trying to get out of the barge loop in terms of food security:


Pasturing Chickens
My chickens have lots of space to roam and forrage plants and bugs for themselves. I also feed them kitchen and garden scraps. Occasionally they get brewers grain. In the summer they eat about half as much pelleted feed as in the winter. I also keep a small bin of beach sand and ground shells in the barn. Calcium and gizzard grit in one. Why buy ground oyster shells?

Other feed ideas up my sleeve are alder catkins and plantain seeds, which both pack the protein.

Barn bedding
I buy straw and sawdust pellets, and I hate that I do that. I bought a paper shredder but it's slow and meticulous. There has to be an office somewhere full of shredded paper...Maybe dried alder leaves could work. In a dryer fall I'd like to head out in the boat and cut some beach grass into hay/straw. I could also try contacting the lumber mill in Hoonah for their sawdust. Local sand (Agpro extracts it from Juneau rivers) would work for people who only have a few chickens...it'd be like a kitty box you'd have to scoop. The down side would be that you'd be missing the browns to compost the poo with.

Saving Seed
This fall I am going to give this a try for the first time. I plan on keeping nasturium, kale, and lettuce seeds. I've let lettuce reseed itself before, which worked great. Violas are out of control in that respect--I love it!


Fertilizer
Compost, compost, compost! It's really a shame more people don't do it. It makes the best fertilizer and straight-out growing medium. Plants love growing in a compost and sand mixture. The best thing is that all the inputs are free!

Seaweed - Ever see kelp meal at the store? Oyster shell? Visit a beach and haul your own. Great for the garden and chickens!

Alder leaves - If you don't have any, someone does. Their leaves are great mixed in the garden for nitrogen and organic matter. When matted down as a winter mulch, they'll lure tons of worms to your bed in the spring. Leave the worms there or feed them to the chickens!

Spagnum moss - I don't quite understand why people here put this in their gardens. It retains moisture, which we certainly don't need. It's acidic and almost devoid of nutrients, so why add it? It provides organic matter for macro- and microorganisms to feed on, creating humus, and it improves soil texture. Why not use compost and get some fertility into your bed to boot? Anyway, if you're a believer in the spag, harvest some locally!

Bone meal - I recently read an article in Countryside Magazine about making homemade bonemeal. It was written by someone in Petersburg, Ak who steams deer bones to oblivion in a pressure canner then runs them through a grinder like grain. When we start bringing home some game this fall I'll give it a try and report back on it.


One of the books I just read is Indian Fishing, Early Methods on the Northwest Coast, by Hilary Stewart. It's an amazing compilation of photos and sketches of old fishing methods and gear. The craftiness blows me away with every page. I think I'm going to try my hand at that wood and bone fishing hook. First you put a stick inside a piece of bull whip kelp, then bury it in the ashes of a dying fire. The wood gets steamed, then you bend it into shape using a handmade mold. Rub deer tallow on it, file some bone down and wrap your parts together using spruce root......it sounds like quite the elaborate craft project that could land me some trout this winter.

Keep your gears turning and find more ways to edge yourself into true self-sufficiency!

Sucession Planting

If you plant everything at the end of May you'll be eating in August and not much outside of that. To really get the most out of local food you need to start early, end late, and stagger your plantings. I start planting in covered beds in March/April and plant continually through the spring and summer. Seed packets say to plant a new crop every three weeks, but sometimes that's a little bogus in Juneau.  Here are some sucessions that have worked for me:




Peas:  You can never have too many peas!
March 15 (or whenever hoop house soil is workable),
April 15,
May 15.
My June 25 Cascadia peas started flowering Sept 1st--we'll see if there's time for a crop!
My July 15 Early Frosty and Dwarf Grey Snap peas are about 2 feet tall and have just started flowering. Maybe chicken fodder, but hopefully peas for me. 

Lettuce: It's very easy to over-plant lettuce. If you pick only the outside leaves of each plant you probably don't need more than a dozen (or two) plants for two people. I find that the more you harvest the lettuce, the better it gets, so fewer plants is better. 
April 11
May 11
June 11 (probably not needed)

Spinach:
March 15
April 1,
bolts in May plantings and beyond.
Fall?? Forgot to plant in late July...Sept plants sprouted quickly but are still in cotyledons.

Kale:
April 15 (earlier if you start transplants inside)
June 1 - for your over-wintering crop

Carrots: They take forever here, so I plant them all in April.

Endive

escarole, dwarf grey snap peas

red-veined sorrel

At the end of July I started oregano, red veined sorrel, escarole, endive, Italian dandelion, and radicchio in my greenhouse.  I transplanted them outside August 8, and all are doing well. All are in hoop houses and some sorrel is also out in the weather. They are ready to harvest, but I am eating modestly to hold out and just see how long they can go into the winter weather. They are all recommended crops for season extension.


The key to having food to eat in fall and winter is not in the weather--it's in your summer numbers. If you plant kale in September you probably won't be eating kale in November, as it won't have time to mature. But if you plant lots of extra kale in May or June and throw some hoop houses over them in September, you'll still be munching on your mature kale until April, or whenever it runs out. The weather won't get it if it's healthy and protected by a sheet of plastic. The plants won't actually grow, but they will survive the dark and cold. The key is to plan ahead in the spring and have enough space. I have beds set aside for wintering things over, but things don't necessarily start off there. I transplant stuff from various spots in the garden into their over-wintering grounds. This way I can just worry about keeping a few hoops up year-round and close the other beds down for the winter.

Eating something fresh from the garden every single month of the year is possible, EVEN IN JUNEAU!

Get some seeds, make a map, and get to work!