Whitney’s family has been going to Martha’s Vineyard for generations, so it was an obvious location choice for her wedding. Staunchly against any kind of event that felt preppy or cookie cutter-ish, she held all of the festivities up island. “It is much more pastoral and bucolic,” she says. “I love how there are stone walls in fields that go right to the ocean, surrounded by old trees, beautiful lighthouses, and cottages. I wanted the vibe to be laid-back and natural, and not take away from this stunning setting where horse fields meet the beach.” Having driven by the Allen Farm for years on trips to Aquinnah, she always thought it was the most picturesque spot on the island. “I loved the idea of the wedding party spending the day swimming and having fun at the beach in front of the farm, then glamming up for the big event later that night,” she says.

By Alexandra Macon
JANUARY 19, 2017 

http://www.vogue.com/13523175/whitney-weeks-doug-pickett-marthas-vineyard-wedding/

This year, our bottle-fed lamb Dandelion, kept an eye on the process.

Nathaniel brings the flock down to the barn in the days leading up to shearing. If there is rain in the forecast, the sheep must be kept indoors – there is no shearing wet sheep!

Nathaniel and Mitchell are in charge of the feet, worming the sheep, and guiding them to Andy. Once the sheep is shorn, one of us picks up the fleece carefully, and in one piece, and we fling it over the wheel. A few of us pick through the fleece, removing any foul parts. Then we climb up the wool bag and throw the fleece in. Every few sheep one of us climbs into the bag and, just like Lucy and the wine grapes, stomps on the wool to pack it down.